Baked Penne with Spinach and Sundried Tomato

 
20 Minute Prep Time

8 Servings

Ingredients

• 2 cups Chobani Low-Fat Plain Greek Yogurt
• 1 lb penne pasta, uncooked
• 2 Tbsp olive oil
• 2 Tbsp butter, unsalted
• ¼ cup onion, finely chopped
• 1 Tbsp garlic, finely chopped
• 6 Tbsp all purpose flour
• 6 cups milk
• 12 oz grated Italian 4 cheese blend, divided
• Pinch ground nutmeg
• ½ tsp dried basil
• 2 tsp salt
• ½ tsp black pepper, ground
• 1½ cups frozen spinach leaves, thawed and drained
• ½ cup sundried tomatoes, julienne cut

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Nutrition Information

Calories 580, Calories from Fat 180, Total Fat 21, Saturated Fat 10g, Trans Fat 0g, Cholesterol 50mg, Sodium 1010mg, Total Carbohydrate 67g, Dietary Fiber 2g, Sugars 13g, Protein 33g.*

*Estimate Only

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Preparation

Step 1 Bring a large pot of salted water to a boil. Add penne pasta and cook al dente. Drain and reserve.

Step 2 While pasta is boiling, heat olive oil and butter in a large sauce pot. Add onion and garlic and cook over low heat until fragrant. Add flour and stir to make a paste. Add milk 1 cup at a time, whisking between each addition until smooth. Add 8 oz cheese blend, nutmeg, dried basil, salt, and pepper. Simmer sauce over low heat for 10 minutes, stirring occasionally every few minutes. Remove from heat and stir in Chobani 2% Plain Greek yogurt.

Step 3 Add pasta, spinach leaves and sundried tomatoes to white sauce and stir to coat evenly. Transfer to a large ovenproof dish and top with remaining 4 oz grated cheese. Bake at 375° degrees for 15 minutes and serve.
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