This dish owes its creaminess to a layer of tangy sour cream. Make it on a Sunday afternoon, and enjoy leftovers for another meal during the week. Or you can assemble the casserole, refrigerate overnight, and bake shortly before serving.
1 pound uncooked penne (tube-shaped pasta)
1 (26-ounce) jar fat-free marinara sauce
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
Cooking spray
1 ½ cups reduced-fat sour cream
1 cup (4 ounces) shredded smoked farmer or mozzarella cheese
1/4 cup chopped fresh basi
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
Preheat oven to 350f
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Cook pasta according to package directions, omitting salt and fat. Drain.
Heat marinara sauce in a large saucepan over medium heat. Add salt, pepper, and spinach, stirring until blended; cook for 10 minutes, stirring occasionally. Remove from heat; stir in cooked pasta.
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Spoon half of pasta mixture into a 13 x 9-inch baking dish coated with cooking spray.
Combine sour cream, smoked cheese, and basil; spread over pasta mixture in dish.
Spoon the remaining pasta mixture over sour cream mixture; sprinkle evenly with Parmigiano-Reggiano.
Bake at 350f for 25 minutes or until bubbly. Let stand for 10 minutes before serving.
Yield: 8 servings (serving size: about 1 cup).
CALORIES 395 (25% from fat); FAT lD,8g (sat 7.5g, mono 2g, poly OAg); PROTEIN 19.1g; CAR8 54.9g; FIBER 4Ag; CHOL 19m9; IRON 2.5mg; SODIUM 419mg; CALC 310mg
Cooking Light Jan 2007