HPK

CHEESY SPINACH TOMATO PASTA BAKE #tomato #vegetarian

CHEESY SPINACH TOMATO PASTA BAKE #tomato #vegetarian

Pasta prepare formula stacked with crisp spinach, tomatoes, garlic, parmesan and mozzarella cheddar. This generous and solid veggie lover formula is the ideal pasta dish for a bustling weeknight. This formula is super child cordial since children love prepared pasta and cheddar, regardless of whether you make sneak in a few greens and make it a spinach pasta heat.

My multi year old infant young lady reveres "ba-sketti" (or spaghetti for whatever is left of the world) however since she is 5, on the off chance that it doesn't look precisely like her delightful little personality supposes it should, at that point I have an issue. Subsequently my problem a week ago when I put this ravishing dish on the table for supper after I had erroneously revealed to her before in the day that we were having spaghetti for supper. She wasn't excessively content with the "yucky green pieces" that she saw however once I renumerated her with some natively constructed french bread to give it a taste, she ate up her aiding and had another after!

This heated pasta formula is one that I had overlooked until I was doing some arranging of my formula accumulation and I felt like a child on Christmas morning when I found the well worn 3×5 formula card with this diamond on it. As a nourishment blogger, I get so included making new formulas that I regularly disregard the grand slam works of art that I've just got in my collection! I generally love a simple pasta formula and this truly comes together extremely snappy, so don't be reluctant to get it ready on a bustling weeknight.

CHEESY SPINACH TOMATO PASTA BAKE #tomato #vegetarian

Also try our recipe : Broccoli Cheese Bites #vegetarian #delicious

INGREDIENTS :
  • 1 pound box penne pasta
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 2 Tb olive oil
  • 4 – 14 oz cans Italian seasoned tomatoes, undrained
  • 16 ounces fresh spinach
  • 1/4 tsp red pepper flakes
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 1 C freshly grated parmesan cheese
  • 8 oz mozzarella cheese, cubed

INSTRUCTIONS :
  1. Cook your pasta in salted water according to the package directions to al dente, then drain and set aside. Do not rinse the cooked pasta!
  2. In a large skillet, heat the oil over medium high heat and when hot, add the onion. Sauté until the onion is beginning to soften, then add the garlic and cook for another 1 minute. Add the undrained Italian tomatoes, red pepper flakes, salt and pepper. Allow the sauce to simmer and reduce for about 15 minutes, until the sauce thickens. Add the spinach in large handfuls, mixing it in after each handful. Allow the spinach to wilt a bit and then add another large bunch of spinach, repeating until all the spinach has been added. Add 1/3 C of the parmesan cheese and mix it in before pouring the sauce over your cooked pasta.
  3. Before tossing the sauce with the pasta, add the cubed mozzarella cheese then combine until the sauce and cheese is evenly distributed. Transfer the pasta to a greased large casserole dish then sprinkle on the remaining parmesan cheese before placing under the broiler until the cheese browns on top.
Source : bit.ly/2V0cn0P

Post a Comment

0 Comments