Layered Pasta Bake with Spinach and Ricotta

By AislePrompt Editorial · Published 2026-07-26 · Updated 2026-07-26

A comforting baked pasta layered with creamy ricotta, sautéed spinach, and a subtly spiced tomato sauce. This Italian-inspired pasta recipe, ready in about 55 minutes, pairs penne pasta, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 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
• 2 tbsp olive oil
• 3 minced garlic cloves
• 5 cups (about 5 oz) fresh spinach
• 1 1/2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 28 oz can crushed tomatoes
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup grated Parmesan cheese

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F. Bring a large pot of salted water to a boil and cook 12 oz penne pasta for 8 minutes until slightly under al dente. Drain and set aside.
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 fresh spinach and cook, stirring, until wilted and tender, about 3 minutes. Remove from heat.
3. Step 3: In a medium bowl, combine 1 1/2 cups ricotta cheese with the sautéed spinach. Season with 1/2 tsp salt and 1/4 tsp black pepper.
4. Step 4: In the skillet, add 28 oz crushed tomatoes, 1 tsp dried oregano, 1/4 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer over low heat for 8 minutes until the sauce thickens and coats the back of a spoon.
5. Step 5: In a greased 9x13 inch baking dish, layer half the cooked penne pasta, half the tomato sauce, and half the spinach-ricotta mixture. Repeat layers, then top with 1 cup shredded mozzarella and 1/4 cup grated Parmesan cheese.
6. Step 6: Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until cheese is golden and bubbly. Let rest for 5 minutes before serving.