BAKED PENNE FLORENTINE

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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

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.

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