Layered Pasta Bake with Spinach and Ricotta
A comforting baked pasta layered with creamy ricotta, sautéed spinach, and a subtly spiced tomato sauce. This italian-inspired pasta 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 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Frequently asked questions
How long does Layered Pasta Bake 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 Layered Pasta Bake 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 Layered Pasta Bake 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 Layered Pasta Bake 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.
What goes well with Layered Pasta Bake with Spinach and Ricotta?
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.
