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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This is an easy and delicious dinner for a family. The spinach really makes the flavor amazing. Ingredients:
10 ounces penne, cooked |
10 ounces spinach, raw |
8 ounces part-skim mozzarella cheese |
20 ounces tomato, crushed (can) |
2 tablespoons pesto sauce |
2 cloves garlic, chopped |
1 small onion, chopped |
8 ounces cremini mushrooms, chopped |
1 tablespoon olive oil |
1/4 cup parmesan cheese |
Directions:
1. Saute onion, garlic and mushrooms with the olive oil in a heavy pan over medium-high heat, about 10 minutes.
2. Add the crushed tomato, reduce heat and simmer about 10 minutes more.
3. In the meantime, prepare the pasta according to package directions (I usually use mini rigatoni).
4. Take the sauce off the heat and stir in pesto and salt and pepper to taste.
5. Put uncooked spinach leaves in a large bowl. Pour the hot sauce and hot pasta over the spinach in the bowl, stir and cover with foil or plastic for about 5 minutes so that the spinach cooks down a little bit.
6. Put teh mixture into a glass or other pan and top with mozzarella and parmesan cheese. Put in a 350 degree oven until the cheese melts.
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