Baked penne with sun-dried tomatoes, spinach, ricotta and melty mozzarella for an easy, comforting weeknight meal.
# Ingredient List:
→ Pasta
01 - 12 ounces dried penne or rigatoni
→ Sauce & Vegetables
02 - 2 tablespoons extra-virgin olive oil
03 - 1 small yellow onion, finely chopped (about 1/2 cup)
04 - 3 cloves garlic, minced
05 - 1 (14-ounce) can crushed tomatoes
06 - 1/2 cup sun-dried tomatoes packed in oil, drained and sliced
07 - 4 cups fresh baby spinach, rinsed and drained
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon red pepper flakes (optional)
10 - Salt and freshly ground black pepper, to taste
→ Cheese
11 - 1 cup shredded mozzarella cheese
12 - 1/2 cup grated Parmesan cheese
13 - 1 cup whole-milk ricotta cheese
→ Garnish
14 - Fresh basil leaves, torn
# Directions:
01 - Preheat oven to 375°F. Lightly oil a 9x13-inch baking dish and set aside.
02 - Bring a large pot of salted water to a rolling boil. Add the pasta and cook until just al dente, about 1–2 minutes less than package directions. Drain and reserve.
03 - Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 3–4 minutes. Add the minced garlic and cook until fragrant, about 1 minute.
04 - Add the crushed tomatoes, sliced sun-dried tomatoes, dried oregano and red pepper flakes to the skillet. Bring to a gentle simmer and cook for about 5 minutes to meld flavors.
05 - Stir the spinach into the sauce and cook until just wilted, about 2 minutes. Season the sauce with salt and freshly ground black pepper to taste, then remove from heat.
06 - Fold the ricotta into the warm sauce until smooth, then stir in half of the shredded mozzarella and half of the grated Parmesan until incorporated.
07 - Add the drained pasta to the skillet and toss gently until the pasta is evenly coated with the sauce and cheese mixture.
08 - Transfer the pasta and sauce to the prepared baking dish. Sprinkle the remaining mozzarella and Parmesan evenly over the surface.
09 - Bake in the preheated oven for 20–25 minutes, until the top is golden and the filling is bubbling. Remove from oven and allow to rest for 5 minutes before garnishing with torn basil and serving.
