Tomato & Spinach Fettuccine Bake
Making dinner for J. can be a perpetual challenge since he is so picky about vegetables. Onion, tomato and spinach are things that he actually likes so this recipe was a perfect match.
This recipe is adapted from BevCook's Penne Bake with Spinach and Tomatoes.
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 Tbs. extra-virgin olive oil
- 1 Tbs. butter
- 1 pinch crushed red pepper
- 1 Tbs smoked paprika
- 3 small tomatoes, chopped
- 1 cup marinara sauce
- 1/2 pound fettuccine pasta, cooked
- 4 cups baby spinach
- 2 cups shredded mozzarella
- 1/4 cup breadcrumbs
- pinch of salt and pepper
|Heat the butter and oil in a large skillet, add the diced onions.|
|Saute for five minutes.|
Add the garlic, red pepper and paprika.
Saute for a minute.
|Add the tomatoes and marinara sauce, simmer 5-10 minutes.|
|Add in the spinach.|
|Stir into the sauce and cook until wilted.|
|Pour the sauce into a pan, add the fettuccine.|
|Stir until the pasta is covered in sauce.|
|Top with breadcrumbs.|
|Add cheese and bake at 400 for 20 minutes.|
|Cook until the cheese is melted.|
I thought this pasta was just okay, it wasn't bad, but I didn't love it. J. felt the same way, the ingredients were all things that we liked, but neither of us loved the sauce. If I made this again, I would try to adjust the ingredients.