Baked Penne Pasta with Spinach and Ricotta

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Frequently asked questions

How long does Baked Penne Pasta with Spinach and Ricotta take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Penne Pasta with Spinach and Ricotta?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep penne pasta from drying out.

Can I substitute ingredients in Baked Penne Pasta with Spinach and Ricotta?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Penne Pasta with Spinach and Ricotta for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Penne Pasta with Spinach and Ricotta vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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