Ricotta and Spinach Baked Penne
Ricotta and Spinach Baked Penne
Ingredients
Main Ingredients
- 1 pound Penne pasta
- 1 tablespoon Olive oil
- 2 Garlic, cloves, minced
- 10 ounces Fresh spinach, chopped
- 15 ounces Ricotta cheese, whole milk
- 1 Egg, large
- 1/2 cup Parmesan cheese, grated, plus more for topping
- 1/4 teaspoon Nutmeg, ground
- 1 teaspoon Salt, divided
- 1/2 teaspoon Black pepper, freshly ground
- 24 ounces Marinara sauce
- 1 1/2 cups Mozzarella cheese, shredded
- 2 tablespoons Fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. Bring a large pot of salted water to a rolling boil. Add the 1 pound of penne pasta and cook according to package directions until al dente, about 8-10 minutes. Drain well and set aside.
⏱️ 15 min•🌡️ 375°F - 2
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the 2 cloves of minced garlic and sauté for 1 minute until fragrant. Add the 10 ounces of chopped fresh spinach and cook until wilted, about 3-5 minutes. Remove from heat and let cool slightly, then squeeze out any excess liquid from the spinach.
⏱️ 8 min - 3
In a large mixing bowl, combine the 15 ounces of whole milk ricotta cheese, 1 large egg, 1/2 cup of grated Parmesan cheese, 1/4 teaspoon of ground nutmeg, 1/2 teaspoon of salt, and 1/2 teaspoon of freshly ground black pepper. Stir in the cooked and squeezed spinach until well combined.
⏱️ 5 min - 4
In a 9x13 inch baking dish, spread 1 cup of the 24 ounces of marinara sauce evenly on the bottom. Layer half of the cooked penne pasta over the sauce. Evenly dollop spoonfuls of the ricotta-spinach mixture over the pasta layer, then spread it gently. Top with the remaining half of the penne pasta.
⏱️ 7 min - 5
Pour the remaining marinara sauce over the top pasta layer, ensuring it's evenly distributed. Sprinkle the 1 1/2 cups of shredded mozzarella cheese and an additional amount of grated Parmesan cheese over the sauce.
⏱️ 3 min - 6
Bake in the preheated oven for 25-30 minutes, or until the sauce is bubbly and the cheese is melted and golden brown. Let rest for 5 minutes before serving. Garnish with 2 tablespoons of chopped fresh parsley.
⏱️ 30 min•🌡️ 375°F
Kitchen Tools
Nutrition Facts (per serving)
Ricotta and Spinach Baked Penne
Ingredients
Main Ingredients
- 1 pound Penne pasta
- 1 tablespoon Olive oil
- 2 Garlic, cloves, minced
- 10 ounces Fresh spinach, chopped
- 15 ounces Ricotta cheese, whole milk
- 1 Egg, large
- 1/2 cup Parmesan cheese, grated, plus more for topping
- 1/4 teaspoon Nutmeg, ground
- 1 teaspoon Salt, divided
- 1/2 teaspoon Black pepper, freshly ground
- 24 ounces Marinara sauce
- 1 1/2 cups Mozzarella cheese, shredded
- 2 tablespoons Fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. Bring a large pot of salted water to a rolling boil. Add the 1 pound of penne pasta and cook according to package directions until al dente, about 8-10 minutes. Drain well and set aside.
⏱️ 15 min•🌡️ 375°F - 2
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the 2 cloves of minced garlic and sauté for 1 minute until fragrant. Add the 10 ounces of chopped fresh spinach and cook until wilted, about 3-5 minutes. Remove from heat and let cool slightly, then squeeze out any excess liquid from the spinach.
⏱️ 8 min - 3
In a large mixing bowl, combine the 15 ounces of whole milk ricotta cheese, 1 large egg, 1/2 cup of grated Parmesan cheese, 1/4 teaspoon of ground nutmeg, 1/2 teaspoon of salt, and 1/2 teaspoon of freshly ground black pepper. Stir in the cooked and squeezed spinach until well combined.
⏱️ 5 min - 4
In a 9x13 inch baking dish, spread 1 cup of the 24 ounces of marinara sauce evenly on the bottom. Layer half of the cooked penne pasta over the sauce. Evenly dollop spoonfuls of the ricotta-spinach mixture over the pasta layer, then spread it gently. Top with the remaining half of the penne pasta.
⏱️ 7 min - 5
Pour the remaining marinara sauce over the top pasta layer, ensuring it's evenly distributed. Sprinkle the 1 1/2 cups of shredded mozzarella cheese and an additional amount of grated Parmesan cheese over the sauce.
⏱️ 3 min - 6
Bake in the preheated oven for 25-30 minutes, or until the sauce is bubbly and the cheese is melted and golden brown. Let rest for 5 minutes before serving. Garnish with 2 tablespoons of chopped fresh parsley.
⏱️ 30 min•🌡️ 375°F