Best Baked Penne Florentine Recipes

BAKED PENNE FLORENTINE

Baked Penne Florentine image

I concocted this recipe to jazz up my usual baked penne dish (which is just penne, cheese, & sauce). This takes it to a new level without adding much work....and it's delicious!

Provided by Chef Argyle

Categories Penne

Time 1h

Yield 1 casserole, 8-10 serving(s)

Number Of Ingredients 9

Ingredients

1 (16 ounce) box penne pasta
1 (24 ounce) jar tomato sauce (I prefer Barilla)
1 (14 1/2 ounce) can diced tomatoes, drained
1 (9 ounce) bag spinach
15 ounces ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
2 minced garlic cloves
2 tablespoons extra virgin olive oil

Steps:

Preheat oven to 350°F.
Heat olive oil in a skillet over medium heat. Add garlic and spinach and saute, turning frequently, until spinach is wilted (about 5 minutes). Set aside to cool.
Cook pasta according to "al dente" directions on box.
While pasta is cooking, put spinach in a food processor and pulse to finely chop (you can chop by hand if you want).
In a large bowl mix the cheeses, spinach, sauce, and tomatoes.
When pasta has finished cooking, drain and add to the cheese mixture.
Put pasta mixture into a 9x13 baking dish and bake covered for 30 minutes, then uncovered for 10 minutes.

BAKED PENNE FLORENTINE

Baked Penne Florentine image

This Baked Penne Florentine is easy, cheesy and oven-ready in just 20 minutes-and no one will believe you when you say it's a Healthy Living recipe.

Provided by My Food and Family

Categories Home

Time 55m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 cups whole wheat penne pasta, uncooked
1 can (14-1/2 oz.) diced tomatoes, undrained
2 Tbsp. tomato paste
1 tsp. dried oregano leaves
1 clove garlic, minced
1 cup POLLY-O Natural Part Skim Ricotta Cheese
1 cup coarsely chopped fresh baby spinach leaves
1 cup KRAFT 2% Milk Shredded Italian* Three Cheese Blend, divided

Steps:

Heat oven to 350ºF.
Cook pasta in large saucepan as directed on package, omitting salt. Meanwhile, combine tomatoes, tomato paste, oregano and garlic.
Drain pasta; place in large bowl. Reserve 1/2 cup of the tomato mixture. Add remaining tomato mixture to pasta along with the ricotta, spinach and 1/2 cup shredded cheese; mix lightly.
Spoon pasta mixture into 8-inch square baking dish sprayed with cooking spray; top with reserved tomato mixture and remaining shredded cheese.
Bake 25 to 30 min. or until heated through.

Nutrition Facts : Calories 370, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 25 g