Divide the oil between 2 large saucepans and
heat over medium heat.
Divide the garlic, sun dried tomatoes between
the saucepans, stirring for 2 minutes.
Divide the crushed tomatoes between the
saucepans.
Break up the whole tomatoes by cutting them
with scissors while still in the can, or
crushing them between your hands.
Divide the tomatoes and vinegar between the
saucepans, season with 1 tsp. salt and 1 tsp.
pepper.
Simmer, stirring occasionally until thickened,
about 20-25 minutes.
Bring 2 large pots of water to a boil, add 1
Tbs. of salt to each. Divide the pasta between
the two pots - cook for 1/2 the time
recommended on the package as the pasta will
continue to cook when it is baked.
Drain the pasta, return it to the pots.
Divide the spinach between the 2 saucepans and
cook. Pour a saucepan of tomato sauce into each
of the pasta pots and toss to combine.
Divide one of the pots of pasta between 4 8
inch baking dishes (half way), sprinkle each
with 1 cup of mozzarella. Dividing equally,
place the remaining pasta mixture on each dish.
Sprinkle each with 1 cup of mozzarella, and 1/2
cup parmesan.
Bake at 400 for 20-25 minutes.
Originally Submitted
2/8/2017
0 Out of 5 from
0 reviews
You can add this Baked Penne with Spinach and Sun Dried Tomatoes recipe to your own private DesktopCookbook.
