Cheesy Pasta Bake
with Garlicky
Spinach
SERVES 4
12 oz. whole-grain fusilli
11∕2 cups marinara sauce
2 tbsp. olive oil
2 tsp. balsamic vinegar
11∕4 cups shredded part-
skim mozzarella (5 oz.)
1 clove garlic, chopped
11∕2 15-oz. packages fresh
baby spinach
■Preheat the oven to 425°.
Bring a large pot of water to
a boil. Salt the boiling water
and add the pasta. Cook
until 1 minute shy of the
package directions. Reserve
half of a mug of the pasta
cooking water; drain the
pasta. Return the pasta to
the pot.
■Meanwhile, in a medium
saucepan, bring the
marinara, 1 tbsp. of the olive
oil, and the vinegar to a
simmer over medium-low,
stirring occasionally.
■Add the sauce and
reserved cooking water to
the pasta; toss to combine.
Transfer to a 11∕2- to 2-qt.
baking dish; top with the
mozzarella. Bake until
the cheese melts, about
10 minutes.
■In another large pot, heat
the remaining 1 tbsp. olive
oil over medium. Add the
garlic; stir until fragrant,
about 1 minute. Add the
spinach; toss until wilted,
about 3 minutes. Serve
with the pasta.