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Main dishes

Baked Penne Florentine

Baked Penne Florentine recipe
photo by:kraft
Easy, pretty, and tasty. Delicious as-is for a vegetarian main dish, but would also be good with shredded chicken or cooked, crumbled Italian sausage. The family liked more
posted by
on 1/4/2012
20 min
50 min
4 servings, 2-1/2 cups each
Magazine Acquisition

What You Need

cups  whole wheat penne pasta , uncooked
can  (14-1/2 oz.) diced tomatoes, undrained
Tbsp.  tomato paste
tsp.  dried oregano leaves
clove  garlic, minced
cup  POLLY-O FREE Natural Nonfat Ricotta Cheese
cup  coarsely chopped fresh baby spinach leaves
cup  KRAFT 2% Milk Shredded Italian* Three Cheese Blend, divided

Make It

PREHEAT oven to 350ºF. Cook pasta in large saucepan as directed on package; drain. Meanwhile, combine tomatoes, tomato paste, oregano and garlic; reserve 1/2 cup of the tomato mixture for later use.

DRAIN pasta; place in large bowl. Add remaining tomato mixture, the ricotta cheese, spinach and 1/2 cup of the shredded cheese; mix lightly. Spoon into 8-inch square baking dish sprayed with cooking spray. Top with reserved 1/2 cup tomato mixture and remaining 1/2 cup shredded cheese.

BAKE 25 to 30 min. or until heated through.

* Made with quality cheeses crafted in the USA.

Kraft Kitchens Tips

Saving Tomato Paste
Leftover tomato paste can be frozen in a small container for future use in your favorite dishes, such as homemade chili or our Italian Chicken Simmer.
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