Baked Penne With Spinach and Sun-Dried Tomatoes

Serves 4
Hands-On Time: 20m
Total Time: 40m

Ingredients

* 1 tablespoon olive oil
* 2 cloves garlic, chopped
* 1/4 cup oil-packed sun-dried tomatoes, chopped
* 1 15-ounce can or half of a 28-ounce can of crushed tomatoes
* 1 28-ounce can whole tomatoes
* 1 tablespoon balsamic vinegar
* kosher salt and black pepper
* 12 ounces penne (3/4 box)
* 1 5-ounce package baby spinach
* 8 ounces mozzarella, grated (about 2 cups)
* 2 tablespoons grated Parmesan (about 1/2 ounce)
* green salad, for serving


Directions

1. Heat oven to 400° F. Heat the oil in a large saucepan over medium heat. Add the garlic and sun-dried tomatoes and cook, stirring, for 2 minutes. Add the crushed tomatoes.

2. Break up the whole tomatoes by cutting them with scissors (while in the can) or by crushing them with your hands. Add them to the saucepan along with the vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Simmer, stirring occasionally, until thickened, 15 to 20 minutes.

3. Meanwhile, bring a large pot of water to a boil; add 1 tablespoon salt. Cook the pasta for half the recommended time on the package directions (the pasta will continue to cook when it is baked).

4. Add the spinach to the tomato sauce and cook, stirring, until the spinach begins to wilt, about 1 minute. Add the pasta and toss to combine.

5. Place half the pasta mixture in an 8-inch square baking dish and sprinkle with 1 cup of the mozzarella. Top with the remaining pasta mixture and sprinkle with the remaining 1 cup of mozzarella and the Parmesan. Place on a rimmed baking sheet and bake until bubbling and beginning to brown, 15 to 20 minutes. Serve with the salad, if desired.