Description
This baked tomato and spinach pasta is the ultimate comfort food—cheesy, hearty, and packed with roasted tomato flavor and vibrant spinach. Perfect for weeknights or make-ahead meals.
Ingredients
- Penne Pasta: 12 ounces
- Olive Oil: 2 tablespoons
- Garlic: 3 cloves, minced
- Yellow Onion: 1 medium, diced
- Crushed Tomatoes: 28 ounces (1 can)
- Tomato Paste: 2 tablespoons
- Dried Oregano: 1 teaspoon
- Red Pepper Flakes: ¼ teaspoon
- Baby Spinach: 6 cups (about 5 ounces)
- Mozzarella Cheese: 2 cups, shredded
- Parmesan Cheese: ½ cup, grated
- Salt and Pepper: To taste
Instructions
- Preheat Your Equipment: Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Combine Ingredients: Boil pasta until slightly undercooked, drain and set aside.
- Prepare Your Cooking Vessel: In a skillet, heat olive oil, sauté onion until translucent, add garlic, tomato paste, oregano, red pepper flakes, and crushed tomatoes. Simmer for 10 minutes, season to taste.
- Assemble the Dish: Stir spinach into the sauce until wilted. Mix in pasta and 1 cup mozzarella.
- Cook to Perfection: Transfer to baking dish, top with remaining mozzarella and Parmesan. Bake uncovered 25–30 minutes until bubbly and golden.
- Finishing Touches: Let rest 10 minutes before serving.
- Serve and Enjoy: Garnish with fresh basil if desired and serve warm.
Notes
- Undercook pasta slightly to avoid mushiness during baking.
- Use freshly grated cheese for best melting and flavor.
- Let the dish rest before serving to help it set.
- Substitute kale or chard for spinach if needed.
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 7g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 17g
- Cholesterol: 30mg
Keywords: baked pasta, spinach pasta bake, tomato pasta, easy weeknight dinner, vegetarian casserole