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    You are in: Home / Recipes / Penne and Spinach Bake Recipe
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    Penne and Spinach Bake

    Penne and Spinach Bake. Photo by LilKiwiChicken

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    LonghornMama's Note:

    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.

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    Units: US | Metric


    1. 1
      Cook pasta according to package directions. Drain and set aside.
    2. 2
      Saute onion and garlic in 1 T butter until tender.
    3. 3
      Add flour and stir to coat onions.
    4. 4
      Add milk and cook over medium low until bubbly and slightly thickened.
    5. 5
      Remove from heat; add 1/4 c cheese and seasonings.
    6. 6
      Combine pasta, sauce, 1 c cheese, tomatoes and spinach in large bowl.
    7. 7
      Spoon into greased 13x9 baking dish.
    8. 8
      Combine bread crumbs, 2 T cheese and 1 T butter.
    9. 9
      Sprinkle over pasta.
    10. 10
      Bake at 350 degrees for 30 minutes.

    Ratings & Reviews:

    • on August 14, 2011


      I was so happy to find a good vegetarian recipe that did NOT involve black beans or corn. I would like for the sauce to be a bit creamier, but that would just add fat, and it would no longer be a reasonably light dish. For what it is, it's very good.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 01, 2012


      really enjoyed this...made ahead of time an stored in the fridge.. then baked for 40 minutes. skipped the breadcrumb topping,

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 22, 2010


      Loved this recipe! I substituted a bit - bowtie pasta for penne, olive oil for butter, fresh tomato fresh oregano fresh basil a splash of marinara for the canned tomatoes. I also used reconstituted dried milk for the milk, and I crumbled in a tiny amount of leftover feta, for richness that the powdered milk lacked. Absolutely delicious, and I agree it is totally a comfort food!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (28)


    Nutritional Facts for Penne and Spinach Bake

    Serving Size: 1 (256 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 396.0
    Calories from Fat 138
    Total Fat 15.4 g
    Saturated Fat 8.8 g
    Cholesterol 44.2 mg
    Sodium 550.0 mg
    Total Carbohydrate 48.0 g
    Dietary Fiber 6.5 g
    Sugars 1.9 g
    Protein 18.2 g

    The following items or measurements are not included:

    italian seasoning

    diced tomatoes with basil oregano and garlic

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