Baked Ricotta and Sun-Dried Tomato Pasta
Creamy herbed ricotta layered with sun-dried tomatoes and tomato sauce, baked until golden with a crisp cheese topping. This italian-inspired pasta ready in about 45 minutes pairs penne pasta, ricotta cheese, sun-dried tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.
Ingredients
- 12 oz penne pasta
- 1 cup ricotta cheese
- 1/4 cup sun-dried tomatoes
- 1/2 cup tomato sauce
- 2 cups spinach
- 1/2 cup mozzarella cheese
- 1/4 cup parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp oregano
- 2 tbsp olive oil
- to taste salt
- to taste black pepper
Instructions
- Step 1: Preheat oven to 375°F. Cook 12 oz penne pasta in a large pot of salted boiling water until al dente (10 minutes), then drain and return to pot.
- Step 2: In a medium bowl, mix 1 cup ricotta, 1/4 cup chopped sun-dried tomatoes, 1/2 cup tomato sauce, 2 cups fresh spinach, 1/2 tsp garlic powder, 1/2 tsp oregano, and salt and pepper to taste. Stir until smooth.
- Step 3: Spread half the cooked pasta in a 9x13-inch baking dish. Pour half the ricotta mixture over the pasta, then layer the remaining pasta and the rest of the ricotta mixture. Sprinkle 1/2 cup shredded mozzarella and 1/4 cup grated parmesan over the top.
- Step 4: Bake for 25 minutes until cheese is melted and edges are golden, then let rest 5 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Ricotta and Sun-Dried Tomato Pasta take to make?
Total time is about 45 minutes (20 min prep + 25 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 Ricotta and Sun-Dried Tomato Pasta?
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 Ricotta and Sun-Dried Tomato Pasta?
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 Ricotta and Sun-Dried Tomato Pasta 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.
What goes well with Baked Ricotta and Sun-Dried Tomato Pasta?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Perfect pasta recipe for a weeknight dinner.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
- ★★★☆☆
Okay for a quick meal. I've had better pasta dishes though.
