Baked Penne with Spinach and Sun-dried Tomatoes

1 tbsp olive oil
2 cloves garlic, chopped
1/4 cup oil-packed sun-dried tomatoes, chopped
14 oz. crushed tomatoes
28 oz whole tomatoes
1 tbsp balsamic vinegar
Kosher salt and black pepper
1 bag penne
5 oz baby spinach
2 cups grated mozzarella
1/4 cup grated parmesan


Heat oil in a large saucepan over medium heat. Add garlic and sun-dried tomatoes, stir for 2 minutes. Add crushed tomatoes. Break up whole tomatoes with your fingers and add to pan. Add vinegar, salt and pepper. Stir. Reduce heat to simmer, stir occasionally, until thickened, 20 to 25 minutes.

Preheat oven to 400.

Meanwhile, cook pasta until nearly done (it will finish cooking in the oven). Drain pasta and return to pot.
Add spinach to sauce. Mix in until wilted, about 1 minute. Pour sauce over pasta and mix.

Pour half of the pasta mixture into a large casserole dish. Sprinkle 1 cup of mozzarella. Top with remaining pasta. Finally add the 2nd cup of mozzarella and the parmesan to the top. Bake for 15 minutes, or until top is bubbling and beginning to turn brown.

*Recipe from Real Simple Magazine