Baked Penne Florentine

Name: Baked Penne Florentine
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 1 casserole, 8-10 serving(s)
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

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Recipe by Chef Argyle

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!

READY IN: 1hr

SERVES: 8-10

YIELD: 1 casserole

UNITS: US

INGREDIENTS

Nutrition

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

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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