Cheesy Spinach Baked Penne
Serves: 3
Cierra Adams
1 January 1970
Based on User reviews:
51
Spice
44
Sweetness
43
Sourness
43
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 400 degrees F
2
Mist a 2 to 2 1/2-quart rectangular or oval baking dish with nonstick cooking spray
3
Bring a large pot of salted water to a boil
4
Add the penne and cook according to package directions for al dente
5
While the pasta cooks, heat the oil in a medium pot set over medium heat
6
Add the fennel seeds and garlic and cook until aromatic, about 2 minutes
7
Add the tomatoes, basil sprig, 1 teaspoon salt and 1/4 teaspoon pepper
8
Simmer, lowering the heat if the sauce bubbles too vigorously, until the sauce has thickened slightly, the flavors have blended together and the raw tomato taste has cooked out, 10 to 15 minutes
9
Remove from the heat, discard the basil and season with additional salt and pepper
10
Pour over the cooked pasta and toss well to coat
11
Add the cubed mozzarella and transfer half the pasta to the prepared baking dish
12
Put the cottage cheese in the bowl of a food processor and process until smooth
13
Add the shredded mozzarella and Parmesan and pulse two to three times
14
Combine half the cottage cheese mixture with the spinach and mix to break up the spinach
15
Drop in spoonfuls over the pasta in the baking dish
16
Top the spinach layer with the rest of the pasta and then the remaining cottage cheese mixture
17
Bake until bubbly and golden brown on top, about 30 minutes
18
Let stand for 10 minutes, and then scatter the torn basil over the top