Baked Penne with Spinach and Sun-Dried Tomatoes

Main course / Vegetarian

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  • Preparation
    20 mins
  • Cook
    15 mins
  • Serves


  • 1 cup Chobani® Low-Fat Plain Greek Yogurt

  • ½ pound penne pasta

  • ½ pound baby spinach

  • 1 tablespoon extra virgin olive oil

  • 1 tablespoon unsalted butter

  • ¼ cup small diced onion

  • 2 teaspoons minced garlic

  • 3 tablespoons all-purpose flour

  • 3 cups whole milk

  • 1 ¾ cups shredded part-skim mozzarella cheese, divided

  • Pinch ground nutmeg

  • 1 teaspoon kosher salt

  • ¼ teaspoon fresh ground black pepper

  • 1 tablespoon chopped basil

  • ¼ cup thinly sliced sun-dried tomatoes


  • 1

    Bring a large pot of salted water to a boil. Add penne and cook al dente. Drain and reserve.

  • 2

    In a medium sauté pan, cook spinach until wilted. Drain off all excess liquid and set aside.

  • 3

    While pasta is boiling, heat olive oil and butter in a large saucepot. Add onion and garlic, and cook over low heat until fragrant. Add flour and stir to make a paste. Add milk slowly and whisk continuously to avoid lumps. Cook for 2-3 minutes, or until thickened.

  • 4

    Add 1 ¼ cups cheese, nutmeg, salt, and pepper. Simmer sauce over low heat for 10 minutes, stirring occasionally every few minutes. Remove from heat and whisk in yogurt.

  • 5

    Add pasta, reserved spinach, basil, and sun-dried tomatoes to sauce and stir to coat evenly. Transfer to a large ovenproof dish and top with remaining ½ cup of cheese. Bake at 375ºF for 15 minutes and serve.

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Made with Chobani®

Low-Fat Plain

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