Baked Penne with Spinach and Sun Dried Tomatoes
  • 2 Tablespoons Olive Oil
  • 4 cloves Garlic
  • ½ cup Onion, chopped
  • 3.5 ounces Great Lakes Sun Dried Tomatoes
  • 28 ounce can Crushed Tomatoes
  • 2) 28 ounce cans Diced Tomatoes
  • 2 Tablespoons Balsamic Vinegar
  • 1 teaspoon Kosher Salt
  • ½ teaspoon Ground Pepper
  • 24 ounces Penne Pasta
  • 6-9 ounces Baby Spinach
  • 12 ounces (4 cups) Mozzarella Cheese, Grated
  • ½ cup Parmesan Cheese, Grated
  1. Cook garlic, onion and sundried tomatoes in a large saucepan over medium heat for 2 minutes. Add the crushed and diced tomatoes, vinegar, salt and pepper, Italian seasoning to the pan. Simmer, stirring occasionally, until thickened, approximately 20 minutes. Cook the pasta according to package directions and drain and return to the pot. Add spinach to the sauce and cook until the spinach wilts. Pour sauce into pot of pasta and stir to combine. Put the pasta mixture into a large greased baking dish and sprinkle the top with mozzarella and parmesan cheese. Bake at 400 degrees F for 20 minutes or until beginning to brown on top.
Recipe by Great Lakes International Trading, Inc. at