Spinach and Cheese Baked Penne

• 1 – 13.25 oz. box Dreamfields Penne Rigate
• 1 – 28 oz. can crushed tomatoes
• 1 tsp. olive oil
• 2 tbsp. chopped garlic
• 1 – 10 oz. box frozen spinach, thawed & drained of all liquid
• 1 1/2 tsp, dried oregano
• 3 tbsp. chopped fresh basil
• 1 – 16 oz. container fat-free ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 – 8 oz. bag Sargento 4-Cheese Italian shredded cheese

Preheat oven to 375°.Spray a 9x13-inch baking pan with oil spray.
In a large pot of salted water, cook pasta according to instructions.. Drain and return to pot.

Meanwhile, in a medium saucepan, add olive oil and sauté garlic, 1 minute. Add spinach, tomatoes, basil and oregano and simmer for 5 minutes.

Add the sauce to the pasta and combine. Add the Parmesan, ricotta and one cup of the shredded cheese and mix well.

Pour the pasta mixture into the prepared pan and spread evenly. Top with the remaining shredded cheese.

Bake for 35 minutes, or until cheese is melted and the edges are lightly browned.