Baked Penne with Spinach and Sun-Dried Tomatoes
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Baked Penne with Spinach and Sun-Dried Tomatoes
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Chobani® Lowfat Plain Greek Yogurt lends a lip-smacking creaminess to this pasta sauce, with fewer calories than the heavy cream or butter béchamel calls for.
Ingredients
Preheat oven to 375°F.
Bring a large pot of salted water to a boil. Add penne and cook al dente according to package instructions. Drain and reserve.
In a medium sauté pan over medium-high heat, cook spinach until wilted, about 2 minutes. Drain off all excess liquid and set aside.
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 to 3 minutes, or until thickened.
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.
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 for 15 minutes and serve immediately.
