Baked Vegetable Pasta Casserole with Hidden Spinach
A comforting baked pasta casserole bursting with tomato sauce, melted mozzarella, and finely chopped spinach for added nutrition kids will love. This italian-inspired kid friendly (vegetarian) ready in about 45 minutes pairs penne pasta, olive oil, medium, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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
- 10 oz penne pasta
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 3, minced garlic cloves
- 24 oz can crushed tomatoes
- 3 cups, chopped finely fresh spinach
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Step 1: Preheat oven to 375°F. Bring a large pot of salted water to a boil and cook 10 ounces penne pasta for 9 minutes until just al dente; drain and set aside.
- Step 2: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 medium diced yellow onion and sauté for 4 minutes until softened.
- Step 3: Add 3 minced garlic cloves and cook for 1 minute until fragrant, then stir in 24 ounces crushed tomatoes, 3 cups finely chopped fresh spinach, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Simmer for 5 minutes until spinach is wilted and sauce thickens slightly.
- Step 4: Combine the cooked pasta with the tomato-spinach sauce in a large mixing bowl, then transfer to a greased 9x13 baking dish.
- Step 5: Sprinkle 1 1/2 cups shredded mozzarella cheese evenly over the top, followed by 1/4 cup grated Parmesan cheese.
- Step 6: Bake uncovered for 20 minutes until cheese is melted and bubbly with golden spots. Let cool 5 minutes before serving.
Equipment for this recipe
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Frequently asked questions
How long does Baked Vegetable Pasta Casserole with Hidden Spinach take to make?
Total time is about 45 minutes (15 min prep + 30 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 Vegetable Pasta Casserole with Hidden Spinach?
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 Vegetable Pasta Casserole with Hidden Spinach?
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 Vegetable Pasta Casserole with Hidden Spinach 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 Vegetable Pasta Casserole with Hidden Spinach 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.
