Three-Cheese Baked Pasta with Spinach and Tomato
Comforting baked pasta layered with mozzarella, Parmesan, and ricotta cheeses, fresh spinach, and chunky tomato sauce. This italian-inspired pasta (vegetarian) ready in about 45 minutes pairs penne pasta, mozzarella cheese, shredded, Parmesan cheese, grated for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 cup ricotta cheese
- 3 cups fresh spinach
- 2 cups crushed tomatoes
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 tsp dried basil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 375°F. Bring a large pot of salted water to a boil and cook 12 ounces penne pasta for 9 minutes until al dente. Drain and set aside.
- Step 2: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
- Step 3: Add 3 cups fresh spinach to the skillet and cook for 3 minutes until wilted. Stir in 2 cups crushed tomatoes, 1 teaspoon dried basil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Simmer for 5 minutes until sauce thickens slightly.
- Step 4: In a large mixing bowl, combine the cooked pasta, tomato-spinach sauce, 1 cup ricotta cheese, and half of the shredded 1 cup mozzarella cheese. Toss gently to combine.
- Step 5: Transfer the pasta mixture to a greased 9x13-inch baking dish. Sprinkle the remaining 1/2 cup grated Parmesan cheese and the other half of the mozzarella cheese evenly on top.
- Step 6: Bake in the preheated oven for 20 minutes until the cheese is melted and bubbly with golden edges.
- Step 7: Let cool for 5 minutes before serving warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Three-Cheese Baked Pasta with Spinach and Tomato 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 Three-Cheese Baked Pasta with Spinach and Tomato?
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 Three-Cheese Baked Pasta with Spinach and Tomato?
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 Three-Cheese Baked Pasta with Spinach and Tomato 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 Three-Cheese Baked Pasta with Spinach and Tomato 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.
