Creamy Baked Penne with Sun-Dried Tomatoes and Spinach

A comforting pasta casserole with a rich tomato-herb sauce, melted cheese, and fresh spinach, baked to golden perfection.

Cuisine: American

Category: Pasta

Prep: 20 minutes. Cook: 35 minutes.

Serves 6.

Ingredients

• 12 oz penne pasta
• 3 tbsp olive oil
• 1 small, finely chopped onion
• 3 cloves, minced garlic
• 1/2 cup, oil-packed, drained and chopped sun-dried tomatoes
• 1/4 cup all-purpose flour
• 2 cups milk
• 1 cup, shredded mozzarella cheese
• 1/2 cup, grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 3 cups, fresh spinach

Instructions

1. Step 1: Preheat oven to 375°F. Cook 12 oz penne pasta in a large pot of salted boiling water until al dente, about 10 minutes; drain and set aside.
2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 1 small onion, finely chopped, and cook for 5 minutes until softened. Add 3 cloves garlic, minced, and cook for 1 minute until fragrant.
3. Step 3: Stir in 1/2 cup sun-dried tomatoes, chopped, and cook for 2 minutes until heated through.
4. Step 4: Sprinkle 1/4 cup all-purpose flour over the mixture and stir for 1 minute. Gradually whisk in 2 cups milk until smooth, then bring to a simmer and cook for 3 minutes until thickened.
5. Step 5: Remove from heat. Stir in 1 cup mozzarella, 1/2 cup Parmesan, 1/4 tsp salt, and 1/4 tsp black pepper until melted.
6. Step 6: Add the drained penne and 3 cups spinach to the sauce, stirring until spinach wilts, about 2 minutes.
7. Step 7: Transfer to a greased 9x13-inch baking dish and bake for 20 minutes until bubbly and golden on top.