penne bake with spinach arugula and tomatoes

15 Mar


this dish reminded me of somewhat of ziti — this was just eh…  neither me nor the husband were thrilled with it… the only flavor it had was from the red pepper flakes.    won’t be making this again!   the original called for just spinach — but i used both arugula and spinach figuring the arugula would give it some more flavor… and i added in some rotisserie chicken cause i had some 🙂    you bland food lovers might like this one 😉



penne bake with spinach arugula and tomatoes

adapted from bevcooks


* 1/2 red onion, diced
* 4 garlic cloves, minced
* 1 Tbs. extra-virgin olive oil
* 1 Tbs. butter
* 1 tsp crushed red pepper
* 1 Tbs smoked paprika
* 1 (28 oz) can crushed tomatoes
* 1 box penne pasta, cooked
* 2 cups baby spinach
* 2 cups arugula
* 1-2 cups shredded cooked chicken

* 2 cups shredded mozzarella

* 1/4 cup  breadcrumbs
* pinch of salt and pepper

Preheat oven to 400.

In a medium skillet, heat the oil and butter over medium-high. Once the butter starts bubbling, add the onions. Saute until they start to soften, 5 minutes. Add the garlic, crushed red pepper and paprika. Saute another minute. Stir in the tomatoes, season with salt and pepper, and simmer 5 to 10 minutes.

Add in the cooked pasta and spinach and arugula. Stir to combine. Taste and adjust seasonings if needed.

Pour mixture into a baking dish, sprinkle with cheese and breadcrumbs.

Bake for 20 – 25 minutes. If the cheese isn’t melted and started to bubble and brown, flip it to the broiler for maybe a minute.


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