Nothing says comfort more than Pasta. This dish was easy to make and very easy to eat. Love, Love sun-dried tomatoes. So here goes, tomatoes, cheese and spinach...............
Baked pasta with spinach and sun-dried tomatoes
This recipe comes from the magazine
Christmas Cooking 2011
1 (7 ounce) jar sun-dried tomatoes in oil, chopped and the oil reserved
1/2 cup flour
2 cups whole milk
2 cups shredded mozzarella cheese
1 cup crumbled feta cheese
1 tsp salt
1 tsp black pepper
2 cups fresh baby spinach
1 pound rigatoni pasta, cooked according to box directions.
Preheat the oven to 350 degrees. Spray a 3 quart casserole dish with Pam spray.
Cook the pasta per directions on box. Drain and set aside for a bit.
In a large dutch oven, heat the tomatoes with oil from the jar over medium heat. I used my kitchen sheers to cut the tomatoes in pieces. Add flour and stirring well to combine. Cook this 2-3 minutes. Add the milk, stirring to combine. Stir and cook this another 3-4 minutes. Until the mixture is thickened and smooth. Add the mozzarella and feta cheese, the salt and pepper. Add the spinach, stirring well. Then add the cooked pasta. Mix this to coat the pasta well. Pour or spoon into your prepared casserole dish.
Bake until bubbly and lightly browned about 30 minutes. Then sit down and enjoy your dish of comfort.