12 ozs gemelli, fusilli or other short pasta shape
1 tbsp extra virgin olive oil
1 cup onion, chopped (½ large onion or 1 medium/small onion)
3 to 4 cups baby spinach
3 cloves garlic, minced
5 ozs roasted red pepper, drained and chopped
¾ cup Gruyère cheese, grated
1 slice provolone cheese, torn into bite sized pieces
1/4 cup bread crumbs
Preheat oven to 400 degrees and begin boiling a large pot of water to cook the pasta.
Heat the olive oil on medium heat in a large skillet. Add the onion and sauté about 5 minutes, until it begins to soften. Add the garlic and cook for another minute.
Gradually add the spinach to the skillet, stirring to combine with the onions and garlic. Lower to medium low heat and cook about 5 minutes, until the spinach is wilted. Remove from heat, cover to keep warm while the pasta finishes cooking.
Begin cooking the pasta according to package instructions shortly after the spinach is added to the pan. When the past is done, drain the pasta and toss immediately with the spinach / onion mixture.
Stir the roasted red pepper and Gruyère cheese into the pan with the pasta and veggies.
Empty the pasta mixture into a large casserole dish. Spread the the provolone cheese around the top of the pasta, then sprinkle the bread crumbs around the top.
Cover the casserole, and bake covered for 15 minutes. Remove the cover and bake for another 5 minutes.
After 20 of total baking time, switch the oven to the broil setting. Broil for 2 to 3 minutes to brown the top of the casserole a bit. R
Carefully remove the vegetarian baked pasta from the oven. Scoop and plate serving portions, and enjoy!