Get ready to transform your ordinary dinner into a culinary masterpiece that will have everyone begging for seconds! This Baked Penne with Spinach and Tomatoes is not just another pasta recipe – it's a creamy, cheesy, flavor-packed adventure that combines the freshness of spinach, the richness of three different cheeses, and the classic comfort of perfectly cooked pasta. Whether you're a busy home cook or a weekend culinary enthusiast, this dish promises to become your new go-to recipe that's both impressive and incredibly easy to prepare.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 oz penne pasta
- 2 cups fresh spinach
- 1 can (14.5 oz) diced tomatoes
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that the oven is hot enough to properly bake the pasta and melt the cheese.
- Bring a large pot of salted water to a boil. Once boiling, add the 12 oz of penne pasta and cook according to the package instructions until al dente, usually about 8-10 minutes. Drain the pasta and set aside.
- While the pasta is cooking, heat a large skillet over medium heat. Add a splash of olive oil if desired, then add the 2 cloves of minced garlic. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Add the 2 cups of fresh spinach to the skillet and cook for 2-3 minutes until wilted. Stir occasionally to ensure even cooking.
- In a large mixing bowl, combine the cooked penne pasta, sautéed spinach and garlic, 1 can (
- 5 oz) of diced tomatoes (with their juices), 1 cup of ricotta cheese, 1 tsp of Italian seasoning, salt, and pepper to taste. Mix everything together until well combined.
- Transfer the pasta mixture into a greased 9x13 inch baking dish. Spread it out evenly.
- Top the pasta with 1 cup of shredded mozzarella cheese and 1/2 cup of grated Parmesan cheese, spreading them evenly over the top.
- Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 20 minutes.
- After 20 minutes, remove the foil and continue to bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
- Once baked, remove the dish from the oven and let it sit for 5 minutes before serving. This will allow the dish to set slightly, making it easier to serve.
- Serve hot and enjoy your delicious baked penne with spinach and tomatoes!
Tips
- Cook your pasta just until al dente, as it will continue to cook in the oven. Overcooked pasta can become mushy.
- Use fresh spinach if possible – it provides a brighter flavor and better texture compared to frozen spinach.
- For extra flavor, consider adding a pinch of red pepper flakes to the garlic when sautéing for a subtle kick.
- If you want to make this dish ahead of time, you can assemble it completely and refrigerate for up to 24 hours before baking. Just add an extra 10 minutes to the initial baking time.
- Don't skip letting the dish rest for 5 minutes after baking – this helps the cheese set and makes serving much easier.
- For a protein boost, you can easily add cooked chicken, ground turkey, or Italian sausage to the pasta mixture before baking.
- Make sure to use a baking dish that's large enough to allow the ingredients to spread evenly and prevent overcrowding.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 25g
Fat: 20g
Saturated Fat: 10g
Cholesterol: 55mg
