Four Cheese Spinach Bake and A Winner

First, we've got a winner!! A week ago I announced a giveaway for the 1-year birthday of B + B. I got some interesting and diverse responses to what you favorite dishes are. It was nice to read a variety of tastes.  Thank you to everyone who entered. I was going to do it the old fashioned way by pulling a name out a bowl, but things happened in the last couple days that prevented it. So I used my back up via random.org.

And the winner of the really cool sushi book and kit is....................................

ValleyWriter from Adventures in the Pioneer Valley!!!!!!! 

Email me your address (jenn@jenniferrazon.com) and I'll get this fab prize your way. Congrats!!!

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Now, onto today's dish. I still had that second Bertolli sauce to try out courtesy of the Foodbuzz Tastemaker Program and Bertolli. The Four Cheese Rosa. It tastes much like an alfredo sauce with a hint of tomato. I enjoyed it quite a bit. It a nice creamy texture and smooth at the same time. I cooked this up with some pasta. And I remember that I had some frozen spinach left in the freezer that I need to use up.

The pasta I used for this are some small shells. I find that they scoop the sauce really well. Mix in the spinach and well as the sauce. Topped it with some shredded cheese that I mixed with some panko crumbs to give it that nice cheesy and crunchy crust. Simple weeknight meal.

Serves 4-6

Four Cheese Spinach Bake

2-3 c uncooked pasta
1 c leafed spinach - from frozen (defrosted and squeezed of water)
1 jar Bertolli Four Cheese Rosa
1 tbsp garlic powder
pepper to taste
2 c panko crumbs
1 c grated parmesan cheese


Preheat your oven to 375˚F

Bring a pot of water to a boil. Once boiling, season the water with salt and a small drizzle of olive oil. Drop in the pasta and stir a couple times to prevent the pasta from sticking to each other. Cook until al dente, roughly 8 minutes.

In a small bowl mix together the panko and cheese.  Set Aside.

Once the pasta as cooked drain most, but 1 cup of the pasta water. Add the spinach, garlic powder, and Bertolli Four Cheese Rosa sauce. Season with a little pepper and mix well. Pour the pasta mixture into an oven safe dish and spread evenly.  Then pour the panko-cheese mix on top.

Place the dish in the oven and bake for 15 tto 20 minutes until the cheese has melted and crumbs lightly browned.

Serve warm.