Creamy Baked Penne with Spinach
Description
Lately, I have been reading an article about the health benefits of spinach.
Ingredients
- 500 g. /1 lb. 2oz. fresh baby spinach leaves finely chopped
- 500 g. / 1 lb. 2 oz. penne pasta
- 2 tablespoons olive oil
- 1 onion finely chopped
- 3 garlic cloves crushed
- 2 cups heavy cream
- 1 cup milk
- 2 tablespoons Parmesan cheese
- 2 tablespoons homemade or jarred basil pesto sauce
- 1 sprig fresh basil diced
- A dash of freshly grated black pepper
- Salt to taste
- 1 chicken bouillon optional
- 2 cups mozzarella cheese grated
Instructions
- Cook the pasta following package direction.
- Preheat the oven to 200°C/400°F. Position the rack in the center of the oven.
- In a large pot, heat the oil over medium heat. Add the onion and garlic and stir until tender.
- Add the chopped spinach in batches and sauté until the spinach starts wilting.
- Stir in the heavy cream, milk, diced basil leavesand chicken bouillon. Bring just to a boil.
- Add the pesto and the Parmesan cheese and season with salt and pepper.
- Lightly grease a large baking dish and add the penne.
- Pour the spinach sauce over the pasta and mix well.
- Sprinkle the grated mozzarella on top of the dish.
- Cover the dish with foil and bake for about 20 minutes or until the cheese melts and the edges start bubbling. Enjoy!
Notes
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