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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!
Makes 4 Servings
Hands-On Time: 
Total Time: 
Bring a large pot of salted water to a boil. Add penne pasta and cook al dente. Drain and reserve
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
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
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