Several weeks ago, I found this recipe on the Kraft foods website and I gave it a try. I was pretty disappointed with the results, but I felt that the recipe itself had potential. So tonight I tried this dish again but I gave the recipe a major overhaul and drumroll please . . . I was quite happy with the results! I paired the pasta with garlic basil toast for a quick weeknight dinner.
2 cans (14-1/2 oz. each) Italian-style diced tomatoes, undrained
3 c multi-grain penne pasta, uncooked
2 ½ c water
1 t minced garlic
2 T dehydrated onions½ t dried oregano
½ t dried Italian seasoning
1pkg. (6-oz.) spinach leaves2 c Italian three-cheese blend, divided
Bring tomatoes, pasta, water, garlic, onions, and seasonings to boil in a large saucepan; stir. Cover; simmer on medium-low heat 10 minutes or until past is tender. Add ½ of the spinach; simmer, covered, 2 minutes or until wilted. Stir. Repeat with remaining spinach. Stir in 1 ½ c of cheese and stir until melted. Serve topped with remaining cheese.
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