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Baked Penne with Spinach and Tomatoes

Kristen Mccaffrey
  • 40 minutes
  • Serves 4

INGREDIENTS

8 oz

high fiber pasta (I used penne)

1 tsp

olive oil

1/2

onion, diced

4

garlic cloves, minced

1/8 tsp

red pepper flakes

1 tbsp

Italian seasoning

28 oz

canned diced fire roasted tomatoes

4 cups

baby spinach

1/4 cup

basil, chopped

1 cup

shredded part skim mozzarella

Salt and pepper