CHEESY SPINACH TOMATO PASTA BAKE #vegetable #healthyrecipe

My multi year old child young lady loves "ba-sketti" (or spaghetti for the remainder of the world) however since she is 5, on the off chance that it doesn't look precisely like her charming little personality supposes it should, at that point I have an issue.

Thus my problem a week ago when I set this flawless dish on the table for supper after I had erroneously disclosed to her before in the day that we were having spaghetti for supper. She wasn't excessively content with the "yucky green pieces" that she saw yet once I renumerated her with some custom made french bread to give it a taste, she ate up her aiding and had another after!

This prepared pasta formula is one that I had overlooked until I was doing some sorting out of my formula accumulation and I felt like a child on Christmas morning when I found the well worn 3×5 formula card with this pearl on it. As a sustenance blogger, I get so included making new formulas that I frequently disregard the grand slam works of art that I've just got in my collection! I generally love a simple pasta formula and this truly comes together actually fast, so don't be hesitant to get it ready on a bustling weeknight.

Also try our recipe : CREAMY PESTO MAC WITH SPINACH #vegetarian #healthyrecipe

INGREDIENTS

1 pound box penne pasta
1 medium onion, chopped
4 cloves garlic, minced
2 Tb olive oil
4 – 14 oz cans Italian seasoned tomatoes, undrained
16 ounces fresh spinach
1/4 tsp red pepper flakes
3/4 tsp salt
1/2 tsp pepper
1 C freshly grated parmesan cheese
8 oz mozzarella cheese, cubed

INSTRUCTIONS

Cook your pasta in salted water according to the package directions to al dente, then drain and set aside. Do not rinse the cooked pasta!
In a large skillet, heat the oil over medium high heat and when hot, add the onion. Sauté until the onion is beginning to soften, then add the garlic and cook for another 1 minute. Add the undrained Italian tomatoes, red pepper flakes, salt and pepper. Allow the sauce to simmer and reduce for about 15 minutes, until the sauce thickens. Add the spinach in large handfuls, mixing it in after each handful. Allow the spinach to wilt a bit and then add another large bunch of spinach, repeating until all the spinach has been added. Add 1/3 C of the parmesan cheese and mix it in before pouring the sauce over your cooked pasta.

Source : bit.ly/2ORUxdv

Read more our recipe : HEALTHY BUTTER CHICKPEAS #vegetarian #yummy