- 1 1/2 Tbsp. olive oil
- 3 garlic cloves, minced
- 1/3 cup oil packed sun-dried tomatoes, chopped
- 1 28-oz. can crushed tomatoes
- 1 14.5-oz. can diced tomatoes
- 1 1/2 Tbsp. balsamic vinegar
- kosher salt and black pepper
- 1 lb. dried penne pasta
- 7 oz. baby spinach
- 2 cups shredded mozzarella cheese
- 1/3 cup grated parmesan cheese
1. Heat oil in a medium saucepan over medium heat.
2. Cook the garlic and sun-dried tomatoes in saucepan, stirring for 2 minutes.
3. Stir in crushed and diced tomatoes and cook for 5 minutes.
4. Add vinegar to the saucepan; season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Simmer, stirring occasionally, until thickened, 15-20 minutes.
5. Meanwhile, bring a large pot of water to a boil; add 1 tablespoon salt.
6. Cook the pasta for half the recommended time on the package directions (the pasta will continue to cook when it is baked). Drain the pasta; return it to the pot.
7. Place the spinach in the saucepan of sauce and cook, stirring, until the spinach begins to wilt, about 1 minute. Pour a saucepan of tomato sauce the pasta pot and toss to combine.
8. Place the pasta in a 13 x 9 inch pan (or 2 smaller pans). Sprinkle with 2 cups of the mozzarella and 1/3 cup of the Parmesan.
9. To eat tonight: Bake the pasta on a rimmed baking sheet at 400° F until bubbling and beginning to brown, 15 to 20 minutes.
To freeze and cook later: Freeze the unbaked pasta, tightly sealed, for up to 3 months. To cook, thaw the pasta and bake, uncovered, on a rimmed baking sheet at 400° F until heated through, bubbling, and beginning to brown, 25 to 30 minutes.
Source: adapted from Real Simple