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Baked Penne with Spinach and Sun-Dried Tomato

Classic and everyone's favorite baked Penne pasta with a tangy taste of Greek yogurt and the sweetness of the tomato. Gets ready within 20 minutes!
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Makes 4 Servings
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Hands-On Time: 
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Total Time: 
Ingredients
Directions
1
Bring a large pot of salted water to a boil. Add penne pasta and cook al dente. Drain and reserve
2
While pasta is boiling, heat olive oil and butter in a large sauce pot. Add onion and garlic and cook over low heat until fragrant. Add flour and stir to make a paste. Add milk 1/2 cup at a time, whisking between each addition until smooth
3
Add 4 oz. cheese blend, nutmeg, dried basil, salt and pepper. Simmer sauce over low heat for 10 min., stirring occasionally every few minutes. Remove from heat and stir in yogurt
4
Add pasta, spinach leaves and sun-dried tomatoes to white sauce and stir to coat evenly. Transfer to a large ovenproof dish and top with remaining grated cheese. Bake at 375° for 15 min. and serve