CHEESY TOMATO AND SPINACH PASTA BAKE RECIPE #vegan #recipevegetarian

A simple pasta formula that utilizes all your most loved vegetables at that point prepares in the broiler to make all the cheddar liquefied and brilliant dark colored!

Pasta prepare formula stacked with new spinach, tomatoes, garlic, parmesan and mozzarella cheddar. This generous and sound vegan formula is the ideal pasta dish for a bustling weeknight. This formula is super child cordial since children love prepared pasta and cheddar, regardless of whether you make sneak in certain greens and make it a spinach pasta heat.

This prepared pasta formula is one that I had disregarded 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 nourishment blogger, I get so included making new formulas that I regularly 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 snappy, so don't be hesitant to get it ready on a bustling weeknight.

Also try our recipe Caprese Pasta Salad #vegan #recipevegetarian

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

1. 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!
2. 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.
3. Before tossing the sauce with the pasta, add the cubed mozzarella cheese then combine until the sauce and cheese is evenly distributed. Transfer the pasta to a greased large casserole dish then sprinkle on the remaining parmesan cheese before placing under the broiler until the cheese browns on top.

Read more our recipe Best vegan Alfredo sauce #vegan #recipevegetarian

Source : bit.ly/2V0cn0P