Baked Penne Florentine

• 3 cups whole wheat penne pasta, uncooked
• 1 can (19 fl oz/540 mL) no-salt-added diced tomatoes, undrained
• 2 Tbsp. tomato paste
• 1 tsp. dried oregano leaves
• 1 clove garlic, minced
• 1 cup part-skim ricotta cheese
• 1 cup coarsely chopped baby spinach leaves
• 1 cup Cracker Barrel Shredded Light 4 Cheese Italiano Cheese, divided

1. Heat oven to 350 degrees F.
2. Cook pasta in large saucepan as directed on package, omitting salt.
3. Meanwhile, combine tomatoes, tomato paste, oregano and garlic.
4. Reserve 1/2 cup tomato mixture for later use.
5. Drain pasta; place in large bowl.
6. Add remaining tomato mixture, ricotta, spinach and 1/2 cup shredded cheese; mix lightly.
7. Spoon into 8-inch square baking dish sprayed with cooking spray.
8. Top with reserved tomato mixture and remaining shredded cheese.
9. Bake 25 to 30 min.
10. or until heated through.

whole wheat penne pasta, tomato paste, oregano, clove garlic, ricotta cheese, baby spinach leaves, cheese

Taken from www.kraftrecipes.com/recipes/baked-penne-florentine-178034.aspx (may not work)