Creamy Baked Penne with Spinach

Lately, I have been reading an article about the health benefits of spinach. Spinach is packed with vitamins. It stores high level of vitamin K and vitamin A and eating spinach can boost your muscles, so Popeye was right!

My young men are not a huge fan of spinach. But after reading the article, I decided to include it more in our daily routine. This recipe is a weekly staple in our house. I thought about adding spinach to it and I am glad I did. The spinach gave the dish a vibrant color and a wonderful flavor. We all loved it!

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

Directions:

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!

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