Listen Live
St Jude banner

5. Baked Penne 

Ingredients 

  • Tablespoon olive oil
  • 2 cloves garlic, chopped
  • 1/4cup oil-packed sun-dried tomatoes, chopped
  • 1 15-ounce can or half of a 28-ounce can of crushed tomatoes
  • 1 28-ounce can whole tomatoes
  • 1 tablespoon balsamic vinegar
  • Salt and black pepper
  • 12 ounces penne
  • 1 5-ounce package baby spinach
  • 8 ounces (2 cups) mozzarella, grated
  • 2 tablespoons grated Parmesan

Directions 

  1. Heat oven to 400° F.
  2. Heat the oil in a large saucepan over medium heat.
  3. Add the garlic and sun-dried tomatoes.
  4. Cook, stirring, for 2 minutes.
  5. Add the crushed tomatoes.
  6. Cut up the whole tomatoes in the can with scissors or crush by hand.
  7. Add to the saucepan with the vinegar, ½ teaspoon salt, and ¼ teaspoon pepper.
  8. Simmer, stirring occasionally, until thickened, 15 to 20 minutes.
  9. Bring a large pot of water to a boil.
  10. Add 1 tablespoon salt.
  11. Cook penne until half way done.
  12. Add the spinach to the sauce and cook, stirring, until it begins to wilt, about 1 minute.
  13. Add the drained pasta and toss to combine.
  14. Place half the pasta mixture in an 8-inch square freezable baking dish and sprinkle with 1 cup of the mozzarella.
  15. Top with the remaining pasta and sprinkle with the remaining 1 cup mozzarella and Parmesan.
  16. Freeze until ready to serve.
  17. When ready to serve place the baking dish on a rimmed baking sheet and bake until bubbling and beginning to brown.

 

Visit KissTheChaos.com and follow me on Instagram @Ooolala_laa

5 Make & Freeze Recipes  was originally published on blackdoctor.org

« Previous page 1 2 3 4 5