Best Awesome Penne Spinach Bake Recipes

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PENNE AND SPINACH BAKE



Penne and Spinach Bake image

This is a quick lowfat meatless dinner, easy because it uses items always on hand, and different because the sauce is milk rather than tomato based. Got this from my friend Diana and make it often. If I have time, I like to use fresh spinach, lightly steamed, and fresh Parmesan cheese.

Provided by LonghornMama

Categories     Penne

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

8 ounces penne pasta
2 tablespoons butter or 2 tablespoons margarine, divided
1 cup chopped onion
2 teaspoons minced garlic
1/4 cup flour
2 1/2 cups milk
1 1/4 cups parmesan cheese, grated
1 1/2 teaspoons italian seasoning
1/2 teaspoon pepper
1/8 teaspoon salt
1 (14 1/2 ounce) can diced tomatoes with basil oregano and garlic
1 (10 ounce) package frozen spinach
1/4 cup dry breadcrumbs
2 tablespoons parmesan cheese

Steps:

  • Cook pasta according to package directions. Drain and set aside.
  • Saute onion and garlic in 1 T butter until tender.
  • Add flour and stir to coat onions.
  • Add milk and cook over medium low until bubbly and slightly thickened.
  • Remove from heat; add 1/4 c cheese and seasonings.
  • Combine pasta, sauce, 1 c cheese, tomatoes and spinach in large bowl.
  • Spoon into greased 13x9 baking dish.
  • Combine bread crumbs, 2 T cheese and 1 T butter.
  • Sprinkle over pasta.
  • Bake at 350 degrees for 30 minutes.

CHEESY SPINACH BAKED PENNE



Cheesy Spinach Baked Penne image

Making homemade tomato sauce for this recipe really allows you to control what goes into it. Here, it's mixed up with chunks of mozzarella for extra bursts of cheesy goodness, along with cottage cheese for all the satisfying qualities of ricotta with only a fraction of the fat and calories.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h21m

Yield 8 servings

Number Of Ingredients 13

Nonstick cooking spray
Kosher salt
One 12-ounce box fiber-and-calcium-enriched penne
1 tablespoon olive oil
1/2 teaspoon fennel seeds, crushed
3 cloves garlic, thinly sliced
One 28-ounce can no-salt-added crushed tomatoes
1 sprig fresh basil plus 1/2 cup leaves, torn, for garnish
Freshly ground black pepper
One 8-ounce block part-skim mozzarella (half grated, half cubed)
One 16-ounce container 1-percent cottage cheese
1/4 cup grated Parmesan
One 10-ounce block frozen chopped spinach, thawed and squeezed dry

Steps:

  • Preheat the oven to 400 degrees F. Mist a 2 to 2 1/2-quart rectangular or oval baking dish with nonstick cooking spray.
  • Bring a large pot of salted water to a boil. Add the penne and cook according to package directions for al dente.
  • While the pasta cooks, heat the oil in a medium pot set over medium heat. Add the fennel seeds and garlic and cook until aromatic, about 2 minutes. Add the tomatoes, basil sprig, 1 teaspoon salt and 1/4 teaspoon pepper. Simmer, lowering the heat if the sauce bubbles too vigorously, until the sauce has thickened slightly, the flavors have blended together and the raw tomato taste has cooked out, 10 to 15 minutes. Remove from the heat, discard the basil and season with additional salt and pepper. Pour over the cooked pasta and toss well to coat. Add the cubed mozzarella and transfer half the pasta to the prepared baking dish.
  • Put the cottage cheese in the bowl of a food processor and process until smooth. Add the shredded mozzarella and Parmesan and pulse two to three times. Combine half the cottage cheese mixture with the spinach and mix to break up the spinach. Drop in spoonfuls over the pasta in the baking dish. Top the spinach layer with the rest of the pasta and then the remaining cottage cheese mixture.
  • Bake until bubbly and golden brown on top, about 30 minutes. Let stand for 10 minutes, and then scatter the torn basil over the top.

PENNE AND SPINACH PASTA BAKE WITH BLUE CHEESE



Penne and Spinach Pasta Bake With Blue Cheese image

Make and share this Penne and Spinach Pasta Bake With Blue Cheese recipe from Food.com.

Provided by Norahs Girl

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

12 ounces penne
200 g frozen spinach
85 g blue cheese, of choice (I use Blaukrantz a local blue cheese in S. Africa)
250 g mascarpone cheese
25 g freshly grated parmesan cheese
1 pinch chili flakes (optional)
freshly ground salt and black pepper, for seasoning

Steps:

  • Bring a large pan of salted water to the boil.
  • Add pasta and cook for 10-12 minutes, adding the spinach to the pan for the last 3 minutes of cooking time.
  • Drain well then tip the pasta and spinach into a shallow baking dish along with the crumbled blue cheese,pinch of chili flakes if using and seasoning to taste.
  • Put spoonfuls of the mascarpone cheese all over the top of the pasta.
  • Sprinkle with the parmesan then grill for 5 minutes until the mascarpone melts and the top turns a golden brown.
  • Serve with grilled tomatoes and a green salad.

Nutrition Facts : Calories 420.5, Fat 10, SaturatedFat 5.4, Cholesterol 21.3, Sodium 429.2, Carbohydrate 70.3, Fiber 10.9, Sugar 0.6, Protein 15.2

BAKED PENNE WITH SAUSAGE AND SPINACH (OVEN OR CROCK-POT)



Baked Penne With Sausage and Spinach (Oven or Crock-Pot) image

This baked pasta recipe is great for a potluck, or to take to someone who is in need of a home-cooked "comfort" meal. It's very flavorful, simple to prepare, and inexpensive to make. You can bake it in the oven or make it in the crockpot (instructions included). I particularly like the blend of fresh and zesty ingredients (spinach, fresh mozarella, pesto and hot sausage). For a fantastic meal, serve it with my Recipe #291227, #291227.

Provided by CookinDiva

Categories     One Dish Meal

Time 1h

Yield 12 serving(s)

Number Of Ingredients 12

2 teaspoons olive oil
1 cup onion, finely chopped (1 medium onion)
1 lb Italian sausage, hot (or mild if you prefer)
3 large garlic cloves, minced
1/2 cup red wine
1 (28 ounce) can crushed tomatoes (I like Cento brand)
1/2 cup water
1/4 cup pesto sauce, bottled (I use homemade)
1 lb penne pasta
2 cups baby spinach leaves, fresh, coarsely chopped
8 ounces fresh mozzarella cheese, cubed (or 4 oz. normal mozzarella)
1 cup parmesan cheese, divided usage

Steps:

  • Preheat oven to 375. Grease a deep lasagna pan (or two 9x9 pans). Crockpot instructions are at the bottom.
  • SAUCE: In a large deep saucepan, heat oil. Add onion and saute slowly until onion is soft, about 5 minutes. Add sausage to pan; continue to saute and break up sausage into bite size pieces. When sausage is just about done, add garlic for a minute or two. Finally, pour red wine into pan and bring wine to a boil to evaporate alcohol and eliminate most of the liquid.
  • Add tomatoes to other ingredients. Pour about 1/2 cup water into the tomato can to clean out the can - add this water to the pot. Add pesto. While this simmers about 10 minutes, cook the pasta.
  • PASTA: Bring plenty of salted water to boil for pasta (lots of water will prevent sticky pasta). Cook according to package directions; drain.
  • In a large mixing bowl, toss hot cooked pasta, chopped fresh spinach and tomato/sausage sauce. DO NOT ADD CHEESE YET. Continue combining hot ingredients until spinach wilts slightly, THEN add cubed mozzarella and 1/2 CUP of the Parmesan cheese. Toss quickly and pour into your prepared baking dish (if you work with the cheese too long, it will become a stringy mess!).
  • Sprinkle final 1/2 CUP Parmesan on top.
  • Bake 375 for 30 minutes, uncovered, until hot and bubbly.
  • CROCKPOT VERSION FOR A CROWD: Double recipe. Make sure pasta is a bit undercooked (slightly firm). Pour into crockpot; add 1 cup hot water around the edges. Cook on HIGH 3 hours.

BAKED PENNE AND CHEESE WITH SPINACH



Baked Penne and Cheese with Spinach image

A wonderfully tasty comfort food that has its "company's coming" clothes on. The spinach also boosts the nutrition, making it a complete meal.

Provided by Vina7737

Categories     Penne

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 11

3 cups penne or 3 cups other tubular pasta
6 ounces fresh baby spinach leaves, washed,uncooked
4 tablespoons butter
1 medium onion, chopped
1 lb sliced mushrooms
1/4 cup flour
2 cups milk
2 cups sharp cheddar cheese, grated
1 cup cream
1/2 teaspoon ground nutmeg
1/2 teaspoon fresh ground pepper

Steps:

  • Cook the pasta in salted boiling water until it is very al dente.
  • (You want it slightly undercooked.) Drain well and toss with a drizzle of oil to prevent it sticking.
  • Melt butter in a large saute pan over medium heat; add onion and mushrooms, and saute for about 5 minutes.
  • Sprinkle evenly with flour and stir until the flour is incorporated.
  • Slowly stir in milk and cook, stirring constantly, for five to seven minutes.
  • Add 1 1/2 cup of the cheese, salt to taste, cream, pepper, and nutmeg.
  • Cook and stir until the cheese melts.
  • In a large bowl, mix together the pasta and uncooked spinach leaves.
  • Pour the hot sauce over and mix well.
  • Spoon into a buttered casserole large enough to hold or into a buttered 9x13 baking pan.
  • Sprinkle with the remaining 1/2 cup cheddar, cover with lid or foil.
  • Bake at 375 for 40 minutes, removing the lid/foil for the last 10 minutes.

Nutrition Facts : Calories 469.8, Fat 27.8, SaturatedFat 17, Cholesterol 86.6, Sodium 287.7, Carbohydrate 42.3, Fiber 5.8, Sugar 2, Protein 15.6

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