I am trying to incorporate at least two meatless meals a week into our meal plan, and I have been successful thus far This meal I made last night for dinner and it was a hit! My husband made fresh garlic bread to go with the pasta, complemented it with some Merlot, and we had a delicious meal.
Easy Baked Pasta
2 cups whole wheat penne
1 tablespoon plus 1 teaspoon olive oil, divided
1 clove garlic minced
4 cups baby spinach
3 cups diced tomato, divided
1 tablespoon dried oregano
3/4 cup shredded cheddar cheese, divided (I used mozzarella instead).
Preheat oven to 350°. In a large pot of boiling water, cook pasta according to package directions until al dente, about 12 minutes. Rinse penne under cold water and drain; set aside.
Heat 1 tablespoon of the oil in a skillet over medium heat. Add garlic and stir until fragrant. Add spinach and 2 cups of tomato; cook for 4 minutes, until spinach wilts.
In a medium bowl, combine remaining 1 cup of tomato, herbs, and salt. Transfer the cooked tomato mixture to the bowl and stir well. Add pasta to tomato mixture and combine thoroughly. Stir in 1/2 cup of the cheese.
Grease bottom of baking dish with remaining 1 teaspoon of oil. Pour pasta mixture into dish. Bake uncovered for 15 minutes, then remove from oven and sprinkle with remaining 1/4 cup cheese. Bake until cheese melts, about 4 more minutes. Let stand for 5 minutes before serving.
**From SHAPE Magazine