Monday, March 2, 2015

Baked Pasta with Spinach and Sun-Dried Tomatoes

· 1 (7-ounce) jar of sun-dried tomatoes in oil, chopped , oil reserved
· ½ cup all-purpose flour
· 2 cups milk
· 2 cups shredded mozzarella cheese
· 1 cup crumbled feta cheese
· 1 teaspoon salt
· 1 teaspoon pepper
· 2 cups fresh baby spinach
· 1 (16-ounce) package rigatoni pasta, cooked according to package directions


1. Preheat oven to 350 degrees. Spray a 3-quart baking dish with nonstick cooking spray. Set aside.
2. In a large Dutch oven, heat sun-dried tomatoes with reserved oil over medium-high heat. Add flour, stirring well to remove any lumps. Cook until flour mixture thickens, 2 to 3 minutes. Add milk, stirring to combine. Cook, stirring frequently, until mixture thickens and is smooth, 3 to 4 minutes.
3. Add mozzarella, feta, salt and pepper; stirring well. Add spinach and stir. Add pasta and combine well. Spoon into prepared dish.
4. Bake 30 minutes or until bubbly and lightly browned.

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