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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This dish owes its creaminess to a layer of tangy sour cream. Make it on a Sunday afternoon, and enjoy leftovers for another meal during the week. Or you can assemble the casserole, refrigerate overnight, and bake shortly before serving. Ingredients:
1 pound uncooked penne (tube-shaped pasta) |
1 (26-ounce) jar fat-free marinara sauce |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry |
cooking spray |
1 1/2 cups reduced-fat sour cream |
1 cup (4 ounces) shredded smoked farmer or mozzarella cheese |
1/4 cup chopped fresh basil |
1/2 cup (2 ounces) grated parmigiano-reggiano cheese |
Directions:
1. Preheat oven to 350°.
2. Cook pasta according to package directions, omitting salt and fat. Drain.
3. Heat marinara sauce in a large saucepan over medium heat. Add salt, pepper, and spinach, stirring until blended; cook for 10 minutes, stirring occasionally. Remove from heat; stir in cooked pasta.
4. Spoon half of pasta mixture into a 13 x 9-inch baking dish coated with cooking spray. Combine sour cream, smoked cheese, and basil; spread over pasta mixture in dish. Spoon the remaining pasta mixture over sour cream mixture; sprinkle evenly with Parmigiano-Reggiano. Bake at 350° for 25 minutes or until bubbly. Let stand for 10 minutes before serving.
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