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Dairy
Easy
1 Hour
Diets 
My version of the Italian-inspired classic dish combines a variety of tomatoes, spinach, and low-fat cheeses in a way that appeals to all palates. The flavor is mild, so feel free to up the seasoning. Enjoy it guilt free.
1 tablespoon olive oil
2–3 cloves garlic, chopped or 2-3 cubes Gefen Frozen Garlic
2 small ripe plum tomatoes, chopped
1 (28-oz./800-g.) can crushed tomatoes
1 tablespoon Bartenura Balsamic Vinegar
kosher salt, to taste
black pepper, to taste
1/2 – 1 teaspoon sugar or to taste
3/4 cup Tuscanini Marinara Sauce
1 pound (450 grams) penne, cooked for 7 minutes, or al dente
6 ounces (5 rounds) frozen spinach, rinsed
6 ounces (170 grams) shredded Natural & Kosher Muenster cheese (low fat is fine)
2 slices low-fat American cheese, cut up
Heat the oil in a large saucepan over medium heat. Add garlic and sauté till fragrant, about one minute. Add chopped tomatoes and cook two more minutes.
Add canned tomatoes, vinegar, salt, pepper, and sugar to taste. Simmer over medium heat, stirring occasionally, until thickened, about 15–20 minutes. Midway, add the marinara sauce.
Meanwhile, cook penne. Drain, but do not rinse.
Add spinach to the sauce and cook covered for four minutes, or until softened. Stir together well. Taste and adjust seasoning. Feel free to add oregano, basil, cayenne pepper, etc. Add this to the pasta and mix together in a large bowl.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line an 8- x 12-inch (20- x 30-cm) oven-to-tableware dish with Gefen Parchment Paper, lightly buttered.
Pour half of the pasta mixture in the pan. Sprinkle half the Muenster cheese and the cut-up American cheese on top.
Top with remaining pasta and sprinkle with the rest of the Muenster cheese.
Bake for 20 minutes or until cheese is bubbly and golden on top. Cover midway if cheese starts to burn. Remove from oven and let sit a few minutes before serving.
Photography: Hudi Greenberger Styling: Janine Kalesis
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