Baked Penne with Ricotta and spinach is a heaty vegitarian meal that is great for a meatless night
Rating
5 1
Difficult
Health Conscious
Preparation Time 10 minutes
Allergens None
Cuisine American

Baked Penne with Ricotta and spinich

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Description

Baked Penne with Ricotta and spinach is a heaty vegitarian meal that is great for a meatless night

Ingredients

  • 8 ounces penne pasta
  • 2 tablespoons butter
  • 1/2 yellow onion, chopped
  • 1 teaspoon garlic, minced
  • 8 ounces fresh spinach, washed, drained, and chopped
  • 2 tablespoons all purpose flour
  • 3/4 cup milk
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup ricotta cheese
  • 1 teaspoon sugar
  • coarse salt and freshly ground pepper, to taste
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup shredded Parmesan cheese

Instructions

Preparation
Preheat the oven to 350 degrees.

Prepare pasta according to directions. Drain and set aside. Lightly grease a baking dish.

Heat butter in a Dutch oven over medium-high heat; saute onion 5 minutes or until just brown. Add garlic, and cook about 1 minute. Reduce heat to medium-low and add spinach; cover and cook 5 minutes or until spinach is wilted, stirring occasionally.

Sprinkle spinach mixture with flour. Cook uncovered, stirring constantly, 1 minute. Gradually add milk, stirring well. Cook 5 minutes, stirring often, until thickened and smooth. Remove from heat; stir in cooked pasta, mozzarella, ricotta, sugar, salt and pepper, and red pepper. Place into prepared dish and sprinkle evenly with Parmesan.

Bake for 15 to 20 minutes.

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