Penne with tomatoes, ricotta, fresh spinach and shredded cheese gets baked to perfection for an Italian classic right off your fave restaurant menu.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3 cups whole wheat penne pasta, uncooked
1 can (19 fl oz/540 mL) no-salt-added diced tomatoes, undrained
2 Tbsp. tomato paste
1 tsp. dried oregano leaves
1 clove garlic, minced
1 cup part-skim ricotta cheese
1 cup coarsely chopped baby spinach leaves
1 cup Cracker Barrel Shredded Light 4 Cheese Italiano Cheese, divided
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How do I make it ?
Heat oven to 350ºF.
Cook pasta in large saucepan as directed on package, omitting salt. Meanwhile, combine tomatoes, tomato paste, oregano and garlic. Reserve 1/2 cup tomato mixture for later use.
Drain pasta; place in large bowl. Add remaining tomato mixture, ricotta, spinach and 1/2 cup shredded cheese; mix lightly. Spoon into 8-inch square baking dish sprayed with cooking spray. Top with reserved tomato mixture and remaining shredded cheese.
Bake 25 to 30 min. or until heated through.
Kraft Kitchen Tips!
How to Use Remaining Tomato Paste
Leftover tomato paste can be frozen in a small container for future use in your favourite recipe, such as homemade chili, soup or stew.
Small Changes Add Up
By using no-salt added diced tomatoes in this recipe, you save 270 mg of sodium per serving.
Calories From Fat
% Daily Value
Fat 11 g
Saturated fat 6 g
Cholesterol 35 mg
Sodium 360 mg
Carbohydrate 54 g
Fibre 7 g
Sugars 8 g
Protein 23 g
4 servings, 2-1/2 cups (625 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.