Creamy Sun-Dried Tomato & Spinach Pasta Bake

By Jomamma

Ingredients

• 8 ounces penne pasta
• 1 tablespoon olive oil
• 1 large shallot, diced (about 1/2 cup)
• 1 clove garlic, minced
• 1/4 cup diced, jarred sun-dried tomatoes in oil, plus 2 tablespoons sliced, for topping
• 1 (10-ounce) package frozen chopped spinach, thawed and drained
• 1 (15-ounce) jar Alfredo sauce
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes

Details

Adapted from temp-tations.com

Preparation

Step 1

Preheat oven to 350 degrees. Bring a large pot of salted water to a boil, and cook pasta according to package instructions. Drain and set aside.
Meanwhile, heat oil in a large skillet over medium-high heat. Add the shallots and cook until translucent, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute.
Add pasta to a 2-quart baker. Add the onion mixture, diced sun-dried tomatoes, spinach, Alfredo sauce, salt and crushed red pepper to baker. Stir to combine well.
Top the casserole with sun-dried tomato slices. Cover with foil and bake for 25 minutes. Uncover and bake for 10 minutes more. Serve immediately.