Baked Penne with Spinach & Sun-Dried Tomatoes

Ingredients

• 1 cup Chobani Milk Greek Yogurt
• 1⁄2 pound penne pasta
• 1⁄2 pound baby spinach
• 1 tablespoon extra virgin olive oil
• 1 tablespoon unsalted butter
• 1⁄4 cup onion, diced
• 2 teaspoons minced garlic
• 3 tablespoons all-purpose flour
• 3 cups whole milk
• 1 3⁄4 cups shredded part-skim mozzarella cheese, divided
• Pinch ground nutmeg
• 1 teaspoon kosher salt
• 1⁄4 teaspoon fresh ground black pepper
• 1 tablespoon basil, chopped
• 1⁄4 cup sun-dried tomatoes, thinly sliced

Instruction

1. Bring a large pot of salted water to a boil. Add penne and cook al dente. Drain and reserve.
2. In a medium sauté pan, cook spinach until wilted. Drain off all excess liquid and set aside.
3. While pasta is boiling, heat olive oil and butter in a large sauce pot. Add onion and garlic. Cook over low heat until fragrant. Add flour and stir to make a paste. Add milk slowly and whisk continuously to avoid lumps. Cook for 2-3 minutes, or until thickened.
4. Add 1¼ cups cheese, nutmeg, salt and pepper. Simmer sauce over low heat for 10 minutes, stirring occasionally every few minutes. Remove from heat and whisk in yogurt.
5. Add pasta, reserved spinach, basil and sun-dried tomatoes to sauce and stir to coat evenly. Transfer to a large ovenproof dish and top with remaining ½ cup of cheese. Bake at 375ºF for 15 minutes and serve.