Spinach and Tomato Baked Pasta
Ingredients
- 1 lb (500 g) short pasta such as penne or fusilli
- 3 tbsp (45 mL) extra-virgin olive oil
- 2 bunches or bags spinach (about 2 lb/1 kg untrimmed)
- 1 can (796 mL) tomatoes
- 3 cloves garlic, sliced
- 3/4 tsp (4 mL) salt
- 1/4 tsp (1 mL) hot pepper flakes or black pepper
- 1/2 cup (125 mL) grated Romano cheese
- 1-1/4 cups (300 mL) shredded scamorze cheese, Fontina or mozzarella cheese
Preparation
In large pot of boiling salted water, cook pasta until al dente. Drain; transfer to 8 cup/2 L baking dish and toss with 1 tbsp/15 mL of the oil. Set aside.
Meanwhile, trim and wash spinach; place, with water droplets still clinging, in large saucepan over high heat. Steam, stirring twice, until wilted; drain. Transfer to baking dish and toss together with pasta mixture.
Reserving juice, drain tomatoes; seed and coarsely chop.
In skillet, heat remaining oil over medium heat; cook garlic, salt and pepper flakes, stirring until garlic just begins to turn light golden. Add tomatoes and increase heat to medium-high; cook, stirring occasionally, for 3 minutes. Stir in reserved juice; boil for 1 minute.
Stir in Romano cheese; pour over pasta mixture, shaking dish to spread evenly. Top with shredded cheese. Bake in 400F/200C oven until cheese is bubbly, melted and lightly browned, 15 to 20 minutes.
Makes 4 to 6 servings.
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