Wednesday, May 04, 2005

Smoked Cheese Pasta Bake

Smoked Cheese Pasta Bake (Adapted from CL)

16 ounces dry whole wheat penne pasta
3 cups marinara sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper
10 ounce package frozen chopped spinach, thawed, drained, and squeezed dry
1 1/2 cups sour cream
4 ounces shredded smoked mozzarella cheese
1/4 cup chopped fresh basil
2 ounces fresh grated Parmigiano-Reggiano cheese

Preheat oven to 350

In a large pot of boiling salted water, cook pasta according to the package directions - drain.

In a large saucepan, add marinara and heat over medium. Stir in salt, pepper, crushed red pepper and spinach - cook for 10 minutes. Remove from the heat and add the pasta.

In a medium bowl, stir together sour cream, smoked cheese and basil until thoroughly combined.

In a 9" x 13" baking dish lightly coated with nonstick spray, place half of the pasta mixture inside and spread to an even layer. Scoop the sour cream mixture on top and spread evenly. Place the remaining pasta mixture over sour cream layer and spread to cover. Evenly scatter the top with Parmigiano-Reggiano.

Bake until bubbly - about 25 minutes. Remove and let sit for 10 minutes before serving.

Makes about 6 to 8 servings.

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  1. Wow, this looks really great. I don't know if in our area I will be able to find smoked mozzarella, I wonder if I could substitute part smoked provolone and part regular mozzarella?
    I've added it to my menu for next week.

  2. I would probably make that substitution - please let me know if it works!