Ingredients
- 3 tablespoons olive oil (divided)
- 1 pint cherry tomatoes (or grape tomatoes)
- 2 shallots, chopped
- 3 cloves garlic, minced
- 1 package (6 ounce) spinach (baby spinach)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 1/2 cups milk
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoons crushed red pepper flakes
- 1/4 teaspoon dried oregano
- 4 ounces mozzarella cheese, cubed
- 1 cup grated Parmesan cheese
- 8 ounces dry penne pasta (cooked)
How to Make
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Step 1: In a dutch oven heat 2 tablespoons of the oil over high heat. Add tomatoes and cook, stirring frequently until tomatoes begin to char (5 minutes). Remove tomatoes from pan; set aside. Reduce heat to medium.
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Step 2: Add remaining 1 tablespoon of oil, shallots and garlic to pan; cook, stirring frequently for 2 minutes. Stir in spinach, stirring just until wilted. Remove from pan and set aside.
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Step 3: In the same pan, melt butter over medium heat. Stir in flour and cook, stirring constantly for one minute. Whisk in milk, salt, red pepper and oregano. Cook, whisking constantly until mixture thickens (5 minutes). Stir in cheeses until melted and remove from heat.
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Step 4: Stir in cooked pasta, tomatoes and spinach mixture.
We hope you enjoy this recipe!
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