Baked Bowties w/Tomatoes, Spinach & Mozzarella

Baked Bowties w/Tomatoes, Spinach & Mozzarella

Here is a recipe that I've posted before, but it's been ages since I made it. Maybe you've forgotten about this one, too. Or, maybe you've never see it if you are new here.

It was our dinner on the first night of Mimi Camp. Mommy brought the girls to the farm and they arrived just as this was coming out of the oven. Both little girls ate heartily. Maybe it was because they were excited about camp. But they must have also loved the pasta because they had seconds. When we finished the meal, we made an official declaration that "Mimi Camp has begun."

This recipe is great for serving to your vegetarian friends. Or, for the nights you want a meatless meal. I won't wait so long before I make it again.

BAKED BOWTIES with TOMATOES, SPINACH & MOZZERALLA

3 cups uncooked bowtie pasta*

1 can (14.5 oz.) diced tomatoes, undrained 

2 cups Alfredo pasta sauce (I used a 15-oz refrigerated Buitoni sauce)

1 cup shredded mozzarella cheese 

2 handfuls baby spinach

Heat oven to 350 degrees. Spray a 2-quart baking dish with PAM. Cook and drain pasta as directed on package.

Meanwhile, in a saucepan, heat tomatoes to boiling. Reduce heat to medium and cook uncovered for  6 to 8 minutes, stirring occasionally, until liquid is nearly evaporated. Stir in spinach just to wilt it.

Put Alfredo sauce into a microwave-safe bowl and heat for about 90-seconds to heat. Stir in shredded cheese. Heat another 30-seconds and stir until cheese melts. (Mine usually is not totally melted.) Mix in tomato-spinach mixture. 

Put pasta in the baking dish and pour sauce over it. Stir gently to mix it all. 

Bake uncovered, about 30 minutes, or until hot in center.

*Make note this does not take a whole box of pasta—if your box is 16 oz. 

Mommy makes this at home and says she adds more spinach to hers. And she coarsely chops the spinach, too.