Name: Cheesy Baked Penne with Tomato, Spinach & Roasted Red Peppers
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (454 g) bags frozen chopped spinach; 1 ½ (680 g) jars marinara sauce; 425 g penne pasta; 1 ½ (425 g) pkgs ricotta cheese; 1 ½ (340 g) jars roasted red bell peppers; 1 ½ cups shredded cheese, Italian blend; salt

Cheesy Baked Penne with Tomato, Spinach & Roasted Red PeppersCheesy Baked Penne with Tomato, Spinach & Roasted Red Peppers — a 40-minute lunch recipe with 7 ingredients, serving 6.Ingredients

1 ½ (454 g) bags frozen chopped spinach

1 ½ (680 g) jars marinara sauce

425 g penne pasta

1 ½ (425 g) pkgs ricotta cheese

1 ½ (340 g) jars roasted red bell peppers

1 ½ cups shredded cheese, Italian blend

salt

Instructions

Preheat oven to 205°C (400°F).

Fill a large pot halfway with hot water (from the tap), cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.

Meanwhile, medium dice peppers and set aside.

Place spinach in a colander.

When the pasta is done, drain in the colander over the spinach; return pasta and spinach to the pot.

Add diced peppers, marinara sauce, and ricotta to the pot with the pasta and spinach; stir to combine.

Place pasta over medium heat and cook, stirring occasionally, until just warmed through, 2-3 minutes. Divide pasta between two baking dishes and top with cheese.

Place baking dishes in the oven and bake until cheese is melted and sauce is bubbly, 12-15 minutes. Remove from oven.

To serve, divide pasta bake between plates or bowls. Enjoy!

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