Romano, Spinach And Roasted Red Pepper Pasta Bake - cooking recipe

Ingredients

1 lb penne pasta, uncooked
1 cup heavy cream
1/2 teaspoon salt
12 ounces roasted red peppers
1/2 lb Baby Spinach
1 1/4 cups romano cheese
3/4 cup gorgonzola
8 ounces cream cheese or 8 ounces neufchatel cheese

Preparation

Heat oven to 350\u00b0F Cook pasta following instructions on package. Unwrap cream cheese and microwave for 20 seconds to soften it. Combine cream cheese, heavy cream, salt, red peppers (sliced), red pepper liquid, spinach and half the romano (shredded) and gorgonzola (crumbled) cheeses. Drain pasta well and toss with the red pepper mixture. Spread into a 13\"x9\"x2\" casserole dish. Bake covered for 15 minutes. Remove from oven and sprinkle remaining cheese to top. Return to oven and bake for the final 5 minutes. Serve warm.