A delightful pasta bake combining creamy cheese, spinach, and tomatoes for a comforting meal.
Cook the penne pasta in boiling salted water until al dente, then drain and set aside.
Undercook the pasta slightly as it will continue cooking in the oven.
In a sauté pan, melt the butter over medium heat and sauté the chopped onion and minced garlic until fragrant and softened.
Stir constantly to avoid burning the garlic.
Sprinkle the flour over the onion mixture and stir to coat evenly, cooking for a minute.
This step helps to cook out the raw taste of the flour.
Gradually whisk in the milk, cooking over medium heat until the sauce thickens.
Keep whisking to prevent lumps from forming.
Remove the sauce from heat and stir in half of the grated Parmesan cheese, seasoning with salt and pepper to taste.
Taste the sauce and adjust the seasoning as needed.
In a large mixing bowl, combine the cooked pasta, sauce, diced tomatoes, and spinach, mixing well.
Ensure the sauce coats all the pasta evenly.
Transfer the mixture to a greased baking dish, spreading it out evenly.
Use a spatula to smooth the top for even baking.
In a small bowl, mix the bread crumbs, remaining Parmesan cheese, and melted butter, then sprinkle over the pasta.
This topping adds a delightful crunch to the dish.
Bake in a preheated oven at 350°F (175°C) for 30 minutes, or until the top is golden and bubbly.
Let the dish rest for a few minutes before serving to set.
Serve warm, garnished with additional Parmesan cheese if desired.
Pair with a side salad for a complete meal.
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