Garden Penne with Spinach and Herbs

Serves: 8 Servings

Items Needed:

Oven, large pot, large skillet, large bowl, 9x13-inch baking dish

Ingredients

• 16oz whole wheat penne pasta
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 2 to 2 1/2 cups chopped vegetables of choice
• 1 (28oz) can crushed tomatoes
• Salt and pepper, to taste
• 1/4 cup chopped fresh basil
• 2 tablespoons chopped fresh oregano
• 1 cup chopped spinach
• 1/2 cup part-skim ricotta
• 1/2 cup part-skim shredded mozzarella
• 2 tablespoons chopped fresh parsley

Directions

1. Preheat oven to 375F. 
2. Cook pasta until al dente. Drain and set aside.
3. In a large skillet, heat the olive oil over medium. Add garlic and chopped vegetables and saute until tender. Stir in crushed tomatoes and a pinch of salt and pepper. Simmer for 5-10 minutes.
4. In a large bowl, mix the pasta with the tomato sauce, spinach, basil, oregano, and ricotta.
5. Pour into a 9x13-inch baking dish.
6. Sprinkle with mozzarella on top.
7. Bake at 375F for 20 minutes, or until bubbly and golden.
8. Garnish with fresh parsley and additional basil before serving. 

Nutrition Information (per 1 serving)