Cheesy baked pasta with sun-dried tomatoes, spinach, ricotta and mozzarella—easy, comforting weeknight meal.
# Components:
→ Pasta
01 - 12 oz penne or rigatoni
→ Sauce & Vegetables
02 - 2 tbsp extra-virgin olive oil
03 - 1 small yellow onion, finely chopped
04 - 3 cloves garlic, minced
05 - 1 (14 oz) can crushed tomatoes
06 - 1/2 cup sun-dried tomatoes packed in oil, drained and thinly sliced
07 - 4 cups fresh baby spinach, packed
08 - 1 tsp dried oregano
09 - 1/2 tsp red pepper flakes (optional)
10 - Salt and freshly ground black pepper, to taste
→ Cheese
11 - 1 cup shredded mozzarella
12 - 1/2 cup grated Parmesan
13 - 1 cup whole-milk ricotta
→ Garnish
14 - Fresh basil leaves, torn
# Directions:
01 - Preheat oven to 375°F and lightly grease a 9x13-inch baking dish.
02 - Bring a large pot of generously salted water to a boil. Add the pasta and cook until just al dente—approximately 1–2 minutes less than the package directions—then drain and set aside.
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 - Stir in the crushed tomatoes, sliced sun-dried tomatoes, dried oregano and red pepper flakes if using. Bring to a gentle simmer and cook 5 minutes to meld flavors.
05 - Add the baby spinach to the skillet and cook until wilted, about 1–2 minutes. Season the sauce with salt and freshly ground black pepper to taste, then remove from heat.
06 - Stir the ricotta into the warm sauce until smooth, then fold in half of the mozzarella and half of the Parmesan until evenly distributed.
07 - Add the drained pasta to the skillet and toss gently to coat each piece in the sauce, ensuring an even distribution of cheese and vegetables.
08 - Transfer the pasta mixture to the prepared baking dish and sprinkle the remaining mozzarella and Parmesan evenly over the top.
09 - Bake for 20–25 minutes, or until the top is golden and bubbling. Remove from the oven and let rest for 5 minutes, then garnish with torn basil before serving.
