Italian Oven-Baked Penne with Spinach and Ricotta

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Baked penne pasta layered with creamy ricotta, sautéed spinach, and a rich tomato sauce, topped with melted mozzarella. This italian-inspired pasta (vegetarian) ready in about 55 minutes pairs penne pasta, olive oil, minced garlic cloves 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: 40 min Serves 6 Italian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Bring a large pot of salted water to a boil. Add 12 oz penne pasta and cook for 9 minutes until al dente, then drain.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant. Add 5 cups roughly chopped fresh spinach and cook for 3-4 minutes until wilted. Season with 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes if using.
  3. Step 3: In a large mixing bowl, combine the cooked pasta, sautéed spinach mixture, 1 1/2 cups ricotta cheese, and 3 cups marinara sauce. Stir gently to combine.
  4. Step 4: Transfer the mixture to a 9x13-inch baking dish. Sprinkle 1 1/2 cups shredded mozzarella cheese and 1/2 cup grated Parmesan cheese evenly on top.
  5. Step 5: Bake uncovered for 25-30 minutes until the cheese is melted and bubbly with lightly browned edges. Let rest for 5 minutes before serving.

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Frequently asked questions

How long does Italian Oven-Baked Penne with Spinach and Ricotta take to make?

Total time is about 55 minutes (15 min prep + 40 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 Italian Oven-Baked Penne 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 Italian Oven-Baked Penne 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 Italian Oven-Baked Penne 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 Italian Oven-Baked Penne 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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