Cook pasta according to package directions, omitting salt and fat. Drain well.
Heat the oil in a Dutch oven over medium-high heat. Add onion and pepper; sauté 5 minutes. Add garlic to pan; sauté 2 minutes or until onion is tender. Stir in tomatoes; bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally. Add spinach to pan; cook 30 seconds or until spinach wilts, stirring frequently. Remove from heat. Add pasta and 3/4 cup cheese to tomato mixture, tossing well to combine. Spoon pasta mixture into an 11 x 7-inch baking dish lightly coated with cooking spray; sprinkle evenly with remaining 1/2 cup cheese. Bake at 375° for 15 minutes or until cheese melts and begins to brown.
Great base recipe! I used 2 x 14oz cans of diced tomatoes w/ basil & garlic. I added about 1/2 a tsp of red pepper flakes and a handful of chopped fresh basil into the sauce. If I need a bit more protein in my meal I add some cooked & crumbled meatless Italian sausage. Love the smoked cheese in this dish, very easy to double to feed a crowd or for lunch leftovers. It's just as great the next day.
Great, easy recipe. I added Italian chicken sausage for some lean protein which tasted great. I doubled the amount of tomatoes because I like my pasta saucy. Also followed other reviews and added red chili flakes and fresh basil. Solid recipe, will make gain.
This is a really great recipe - I love all the flavors combined for this dish. I've been trying to find more easy & delicious vegetarian meals and this one was perfect! I served it in ramekins along with small salad and fresh bread - it was a hit!
Fantastic recipe! I found this recipe in one of my C.L. cookbooks and as smoked gouda is my favorite cheese, I couldn't wait to make it this week. From start to finish, this dish only took me 30 minutes, so it's great for a weeknight meal. A few items I changed to our tastes at the simmer stage: Added a handful of chopped fresh basil and parsley to the tomato base; added extra garlic; added shredded cooked turkey breast; added 1/4 cup reduced fat grated parm cheese; and added 1 tbsp crushed red pepper. Also in in the preparation, my sauce was a little watery so I added a tsp of cornstarch at the end of the simmer which helped thicken up the juices. The whole dish fit nicely in a 9 x 13 glass baking dish in lieu of the individual containers. Finally, after 13 minutes of bake time, I turned my broiler on high and popped the whole thing in for 2 minutes to get that nice brown cheese topping. Awesome! Served with steamed asparagus for a rounded meal. Will definitely make again!
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