Sunday, November 14, 2010

Recipe: Smoked Cheese Pasta Bake

Probably one of the first recipes I ever used from Cooking Light magazine.  This was in the January/February 2007 issue.  And it was delicious again yesterday.

1 lb uncooked penne (used whole wheat for added nutritional value)
1 26oz jar fat-free marinara sauce (or the sauce of your choosing...I also added a can of diced tomatoes with garlic and oregano for extra tomato goodness)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 10oz pack frozen chopped spinach, thawed, drained, and squeezed dry
Cooking Spray
1 1/2 cups reduced fat sour cream
1 cup (4oz) shredded smoked mozzarella (tried it this last time with smoked Gouda, also worked well)
1/4 cup chopped fresh basil
1/2 cup (2oz) grated Parmigiano-Reggiano cheese (can also use low fat mozzarella if needed)

Preheat oven to 350.  Cook pasta according to package, omitting salt and fat.  Drain.
Heat marinara sauce in a large saucepan over medium heat.  Add salt, pepper, and spinach, stirring until blended, cook for 10 minutes, stirring occasionally.  Remove from heat; stir in cooked pasta.
Coat 9x13 baking dish with cooking spray.  Spoon half of pasta mixture in to dish.  
Combine sour cream, smoked cheese, and basil; spread over pasta in dish.   Spoon remaining pasta over the top.  Sprinkle with Parmigiano cheese.  Bake at 350 for 25 minutes or until bubbly.  Let stand for 10 minutes before serving.



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