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| General Category : Main Course |
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| Food Group : Vegetables, Pasta, Cheese/Other Dairy |
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| Cuisine Type : Vegetarian |
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| Preparation Method : Bake |
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| The first wonderful fresh spinach of the season stars in this simple baked pasta. |
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Ingredients
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1 lb (500 g) short pasta such as penne or fusilli |
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3 tbsp (45 mL) extra-virgin olive oil |
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2 bunches or bags spinach (about 2 lb/1 kg untrimmed) |
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1 can (796 mL) tomatoes |
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3 cloves garlic, sliced |
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3/4 tsp (4 mL) salt |
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1/4 tsp (1 mL) hot pepper flakes or black pepper |
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1/2 cup (125 mL) grated Romano cheese |
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1-1/4 cups (300 mL) shredded scamorze, Fontina or mozzarella cheese |
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Preparation
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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 400°F/200°C oven until cheese is bubbly, melted and lightly browned, 15 to 20 minutes.
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Nutritional information
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Per each of 6 servings: about 517 cal, 23 g pro, 18 g total fat (7 g sat. fat), 67 g carb, 8 g fibre, 36 mg chol, 1,026 mg sodium. % RDI: 41% calcium, 64% iron, 150% vit A, 50% vit C, 162% folate.
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Source
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Homemakers Magazine: May 2007
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