Baked Penne Florentine

"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!"
 
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photo by Chef Argyle photo by Chef Argyle
photo by Chef Argyle
Ready In:
1hr
Ingredients:
9
Yields:
1 casserole
Serves:
8-10
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ingredients

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directions

  • 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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