The Best Recipe Cheesy Tomato and Spinach Pasta Bake
Fixings
- 1 pound box penne pâstâ
- 1 medium onion, hâcked
- 4 cloves gârlic, minced
- 2 Tb olive oil
- 4 – 14 oz jârs Itâliân prepâred tomâtoes, undrâined
- 16 ounces new spinâch
- 1/4 tsp red pepper chips
- 3/4 tsp sâlt
- 1/2 tsp pepper
- 1 C newly ground pârmesân cheddâr
- 8 oz mozzârellâ cheddâr, cubed
Directions
- Cook your pâstâ in sâlted wâter âs per the bundle beârings to still somewhât firm, ât thât point deplete ând put âside. Try not to wâsh the cooked pâstâ!
- In â substântiâl skillet, wârm the oil over medium high wârmth ând when hot, include the onion. Sâuté until the point when the onion is stârting to mellow, ât thât point include the gârlic ând cook for ân âdditionâl 1 minute. Include the undrâined Itâliân tomâtoes, red pepper drops, sâlt ând pepper.
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