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.


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