Baked Penne with Ricotta and Spinach

Baked Penne with Ricotta and Spinach is a hearty vegetarian meal that's great for a meatless night.

Ingredients

8 ounces penne pasta
2 tablespoons butter
1/2 yellow onion, chopped
1 teaspoon garlic, minced
8 ounces fresh spinach, washed, drained, and chopped
2 tablespoons all purpose flour
3/4 cup milk
1/2 cup shredded mozzarella cheese
1/2 cup ricotta cheese
1 teaspoon sugar
coarse salt and freshly ground pepper, to taste
1/2 teaspoon crushed red pepper flakes
1/2 cup shredded Parmesan cheese

Preparation

1. Preheat the oven to 350 degrees.

2. Prepare pasta according to directions. Drain and set aside. Lightly grease a baking dish.

3. Heat butter in a Dutch oven over medium-high heat; saute onion 5 minutes or until just brown. Add garlic, and cook about 1 minute. Reduce heat to medium-low and add spinach; cover and cook 5 minutes or until spinach is wilted, stirring occasionally.

4. Sprinkle spinach mixture with flour. Cook uncovered, stirring constantly, 1 minute. Gradually add milk, stirring well. Cook 5 minutes, stirring often, until thickened and smooth. Remove from heat; stir in cooked pasta, mozzarella, ricotta, sugar, salt and pepper, and red pepper. Place into prepared dish and sprinkle evenly with Parmesan.

5. Bake for 15 to 20 minutes.

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