Stovetop Spinach and Ricotta Rotini with Sun-Dried Tomatoes
A creamy stovetop pasta that blends ricotta cheese, spinach, and sun-dried tomatoes for a colorful and nutritious dish kids will enjoy. This italian-inspired pasta (vegetarian) ready in about 28 minutes pairs rotini pasta, roughly chopped fresh spinach, chopped sun-dried tomatoes (in oil) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 calories and feeds 4, 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 rotini pasta
- 4 cups, roughly chopped fresh spinach
- 1/3 cup, chopped sun-dried tomatoes (in oil)
- 1 cup ricotta cheese
- 2 tbsp olive oil
- 2 cloves minced garlic
- 3 cups vegetable broth
- 1/2 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: In a large deep skillet, heat 2 tbsp olive oil over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
- Step 2: Add 12 oz rotini pasta, 3 cups vegetable broth, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 10 minutes, stirring occasionally.
- Step 3: Stir in 4 cups chopped fresh spinach and 1/3 cup chopped sun-dried tomatoes. Cover and cook for 3 more minutes until spinach wilts and pasta is tender.
- Step 4: Remove from heat and gently fold in 1 cup ricotta cheese and 1/2 cup grated Parmesan cheese until creamy and well combined.
- Step 5: Serve immediately with an extra sprinkle of Parmesan if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stovetop Spinach and Ricotta Rotini with Sun-Dried Tomatoes take to make?
Total time is about 28 minutes (10 min prep + 18 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 Stovetop Spinach and Ricotta Rotini with Sun-Dried Tomatoes?
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 rotini pasta from drying out.
Can I substitute ingredients in Stovetop Spinach and Ricotta Rotini with Sun-Dried Tomatoes?
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 Stovetop Spinach and Ricotta Rotini with Sun-Dried Tomatoes for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Stovetop Spinach and Ricotta Rotini with Sun-Dried Tomatoes 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.
