Thursday, February 9, 2012

In the Kitchen with Jason: Penne Bake

This is a nice dish of cheesy, noodle-y goodness. 'Nuff said. It can be found in its original form in the book, Hungry Girl 300 under 300.

  • 1 1/2 cups uncooked penne pasta
  • 1 small onion, diced
  • 8 oz mushrooms, sliced
  • 1 clove garlic, minced
  • 2 packed cups spinach
  • 3/4 cup ricotta cheese
  • 1 tsp dried basil
  • 1 (14 oz) can crushed tomatoes (about 1 1/2 cups)
  • 1/2 cup mozzarella cheese, shredded
  • 2 Tbsp Parmesan cheese, grated
  • 2 Tbsp mozzarella cheese, shredded
  • Preheat oven to 375 degrees.
  • Cook penne according to package instructions.
  • When pasta is done, drain it and set it aside.
  • Bring a large skillet sprayed with nonstick spray to medium-high heat.
  • Add onion and cook for 3 minutes.
  • Add mushrooms and garlic and cook for another 3 minutes.
  • Add spinach to the skillet and cook for another 8 minutes, stirring constantly to prevent burning.
  • Remove from heat.
  • In a large bowl, combine penne, vegetables, ricotta cheese, basil, tomatoes, and 1/2 cup mozzarella.
  • Mix well.
  • Scrape mixture into a sprayed 8 x 8 baking dish and sprinkle the remaining cheeses over the top.
  • Bake for 15 minutes.
The recipe states that it makes 4 servings, but we just divided it up and enjoyed as we knew that if we tried to do portion controlling, it would just involve getting seconds.

Please enjoy!

-Chef Jason

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