The Pioneer Woman Tasty Kitchen
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Penne Bake with Spinach and Tomatoes

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

Fall has arrived. Let’s stick our body in this, mk?

Ingredients

  • ½ pounds Penne Pasta
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 Tablespoon Butter
  • 1 cup Chopped Yellow Onion
  • 3 cloves Garlic, Minced
  • 1 pinch Crushed Red Pepper
  • 1 Tablespoon Smoked Paprika
  • 1 carton (26.46 Oz) Pomi Chopped Tomatoes
  • 1 pinch Coarse Salt And Freshly Ground Pepper
  • 4 cups Baby Spinach
  • 2 cups Shredded Mozzarella
  • ¼ cups Whole Wheat Breadcrumbs

Preparation

Preheat oven to 400 F.

Cook the pasta according to package instructions. When done, drain it and set aside.

In a medium skillet, heat the oil and butter over medium-high. Once the butter starts bubbling, add the onions. Saute until they start to soften, 5 minutes. Add the garlic, crushed red pepper and paprika. Saute another minute. Stir in the tomatoes, season with salt and pepper, and simmer 5 to 10 minutes.

Add in the cooked pasta and spinach. Stir to combine. Taste and adjust seasonings if needed.

Pour mixture into a medium sized baking dish, sprinkle with cheese and breadcrumbs.

Bake for 20 minutes. If the cheese isn’t melted and hasn’t started to bubble and brown, flip the oven to the broiler for maybe a minute.

Go ahead and serve yourself two helpings. I mean, why not?

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2 Reviews

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Kyra on 11.23.2011

Delish!

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ekstark89 on 9.27.2011

Made this tonight for dinner and my husband and I loved it! I made some changes (added sausage and omitted the paprika), but overall a really great meal. Easy but delicious! Thanks for the recipe!

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