Easy Stove Top “Lasagna”
8 ounces whole-wheat or regular penne pasta1 tablespoon olive oil1 onion, chopped3 cloves garlic, diced8 ounces sliced white mushrooms1 14-ounce can diced tomatoes with Italian herbs4 cups baby spinach, rinsed 1/2 teaspoon crushed red pepper (optional)3/4 cup Gossner Cheddar or Monterey Jack cheese
Cook pasta according to package directions.
Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook 3-4 minutes; stir frequently. Add mushrooms, salt and pepper, to taste for 4 to 6 minutes.
Add tomatoes, spinach and crushed red pepper (if using). Increase heat to medium-high; cook, stirring once halfway through, until the spinach is wilted, about 4 minutes.
In a large bowl, toss the sauce with the pasta and cheese. Serve immediately.