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