Smoked Cheese Pasta Bake

Here is a rich and flavorful meatless dish that makes a lot! It freezes well which is what we need since we can't cook pasta or bake anything while the kitchen is out of commission.

1 lb. uncooked penne (tube-shaped pasta)
1 (26 oz.) jar marinara sauce
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 (10 oz.) package frozen chopped spinach, thawed, drained, and squeezed dry
Cooking spray
1 1/2 cups reduced-fat sour cream
1 cup (4 oz.) shredded smoked farmer or mozzarella cheese (smoked Swiss works well)
1/4 cup chopped fresh basil
1/2 cup (2 oz.) grated Parmigiano-Reggiano cheese

Preheat oven to 350 degrees.
Cook pasta according to package directions, omitting salt and fat. Drain.
Heat marinara sauce in a large saucepan over medium heat. Add salt, pepper, and spinach, stirring until blended. Cook 10 minutes, stirring occasionally. Remove from heat, stir in pasta.
Spoon half of pasta mixture into a 13 x 9-inch baking dish coated with cooking spray. Combine sour cream, smoked cheese, and chopped basil. Spread over pasta mixture in dish. Spoon remaining pasta mixture over sour cream mixture, and sprinkle evenly with Parmigiano-Reggiano.
Bake at 350 for 25 minutes or until bubbly. Let stand 10 minutes before serving. Yield: 8 servings.

Source: Cooking Light 2008 (Oxmoor House, Inc.)