Baked Penne With Spinach & Sun-dried Tomatoes

3 Tbs olive oil
2 cloves garlic, minced
1/4 cup oil-packed sun-dried tomatoes, chopped
1 28oz can crushed tomatoes
2 Tbs balsamic vinegar
Kosher salt and black pepper
1 lb penne
1 5oz package baby spinach
2 cups shredded mozzarella
1/4 cup grated Parmesan

1) Cook the pasta according to package directions.  Drain and set aside.  Preheat the oven to 400F.
2) Meanwhile, heat the oil in a saucepan over medium heat.  Add the garlic and sun-dried tomatoes, and cook, stirring for 2 minutes. 
3) Add the crushed tomatoes and balsamic vinegar to the saucepan.  Season with salt and pepper, to taste.  Simmer, stirring occasionally, until thickened (about 10 minutes).
4) In pasta pot, mix the pasta, sauce and baby spinach, stirring until the spinach is wilted.
5) Transfer to a casserole dish.  Sprinkle the mozzarella and Parmesan on top of the penne.
6) Bake for 15 to 20 minutes, or until the penne is bubbling and the cheese is beginning to brown.

Review:  I found this recipe in the last issue of Real Simple.  It was featured in an article about food swaps.  I guess there's a new trend of making dinners in bulk and then swapping with friends.  So, this recipe was designed to make four dishes of baked penne.  I had no interest in making that much and had to quarter the recipe.  However, the recipe wasn't easily quartered.  The directions also included using several pots, and focused on how to freeze the dishes.  So, I had to get creative in making the dish, and also conveying accurate instructions.  What a lot of work, for a fairly easy recipe!  We both loved the taste, as it had a bit of tang, but was quite filling and yummy.