Baked Penne Pasta with Spinach and Ricotta

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Al dente penne baked in a rich tomato sauce layered with creamy ricotta and fresh spinach, topped with melted mozzarella. This Italian-inspired noodle recipe (vegetarian), ready in about 50 minutes, pairs penne pasta, ricotta cheese, fresh spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 6 Italian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Bring a large pot of salted water to a boil and add 12 oz penne pasta. Cook for 9 minutes until al dente; drain and set aside.
  2. Step 2: Heat 2 tbsp olive oil in a skillet over medium heat. Add 3 minced garlic cloves and 1 diced small onion, sautéing for 4 minutes until translucent and fragrant.
  3. Step 3: Stir in 4 cups chopped fresh spinach and cook until wilted, about 2 minutes. Remove from heat.
  4. Step 4: In a large mixing bowl, combine cooked penne, sautéed spinach mixture, 2 cups marinara sauce, 1 cup ricotta cheese, 1 tsp dried basil, 1/2 tsp salt, and 1/4 tsp black pepper. Mix gently.
  5. Step 5: Transfer pasta mixture to a greased 9x13-inch baking dish. Sprinkle 1 cup shredded mozzarella and 1/4 cup grated parmesan evenly over the top.
  6. Step 6: Bake uncovered for 25 minutes until cheese is bubbly and golden. Let rest 5 minutes before serving.

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