Description
This Quick Baked Ricotta Spinach Pasta Dinner is pure comfort. Learn my easy, cheesy recipe for a simple, hearty meal, perfect for busy evenings.
Ingredients
Scale
- Pasta & Dairy Core:
- 1 lb penne pasta
- 15 oz (about 1 ¾ cups) whole milk ricotta cheese
- ½ cup grated Parmesan cheese, plus more for topping
- Veggies & Aromatics:
- 5 oz fresh spinach, roughly chopped
- 4–5 cloves garlic, minced
- ½ medium yellow onion, diced
- Sauce & Flavor Foundation:
- 28 oz can crushed tomatoes
- 2 tbsp olive oil
- ½ cup chicken or vegetable broth
- Seasonings & Finishing:
- ½ tsp red pepper flakes (or more to taste)
- 1 tsp salt (or to taste)
- ½ tsp black pepper (or to taste)
- ¼ cup fresh basil, chopped for garnish
Instructions
- Prep Your Pasta & Spinach:: First things first, get a big pot of water boiling for your pasta. Don’t forget to salt that water generously; it’s your only chance to season the pasta itself! Cook the penne until it’s just shy of al dente – maybe a minute or two less than the package directions say. It’s going to finish cooking in the oven, so we don’t want mushy pasta. While that’s bubbling away, give your fresh spinach a good rinse and then roughly chop it. It wilts down so much, so don’t worry about being too precise. I always forget to salt the water the first time, then have to add more. Oops!
- Sauté Aromatics & Build the Sauce:: While your pasta is doing its thing, grab a large, oven-safe skillet or Dutch oven and heat a generous glug of olive oil over medium heat. Toss in your minced garlic and diced onion. Sauté them until they’re fragrant and softened, about 3-5 minutes. Oh, that smell! It’s the best part of starting any Italian-inspired dish, honestly. Make sure not to burn the garlic; a gentle golden color is what we’re after, not a bitter crisp. This is the flavor base for your Quick Baked Ricotta Spinach Pasta Dinner.
- Simmer Your Tomato Sauce:: Pour in your crushed tomatoes, chicken broth, red pepper flakes, salt, and black pepper. Give it a good stir, bring it to a gentle simmer, and let it bubble away for about 10-15 minutes. This allows all those flavors to really meld together. You want the sauce to thicken slightly. I usually let it hang out longer if I have time, because a slow simmer always pays off. It’s during this step that the kitchen starts smelling absolutely divine, like an old-school Italian kitchen!
- Combine with Spinach & Ricotta:: Turn off the heat. Stir in your chopped fresh spinach. It will look like a mountain, but trust me, it’ll magically shrink right down into the warm sauce. Next, dollop in about half of your ricotta cheese and half of your grated Parmesan. Stir it all together until the spinach is wilted and the cheeses are mostly incorporated. Don’t worry if it’s not perfectly smooth; those little pockets of ricotta are a delightful surprise in your Quick Baked Ricotta Spinach Pasta Dinner!
- Add the Pasta & Transfer:: Now, drain your pasta, but don’t rinse it! Add the still-warm pasta directly into your sauce mixture in the skillet. Give everything a really good toss to ensure every single piece of penne is coated in that luscious sauce. If your skillet isn’t oven-safe, transfer it all to a 9×13 inch baking dish right now. I’ve definitely tried to squeeze it into a too-small dish before, and it was a messy, chaotic situation, so learn from my mistakes!
- Top & Bake Your Quick Baked Ricotta Spinach Pasta Dinner:: Finally, dollop the remaining ricotta cheese over the top of the pasta mixture. Sprinkle generously with the rest of the Parmesan cheese. Pop it into a preheated oven at 375°F (190°C) for about 20-25 minutes, or until the cheese is bubbly and lightly golden, and the sauce is simmering around the edges. When it comes out, the aroma is just incredible! Let it rest for a few minutes before serving, then garnish with fresh basil. It’s cheesy, comforting perfection, ready for you!