Comforting baked pasta of sun-dried tomatoes, spinach, ricotta and mozzarella—golden and bubbly for easy weeknights.
# Ingredient List:
→ Pasta
01 - 12 oz penne or rigatoni
→ Sauce & Vegetables
02 - 2 tbsp olive oil
03 - 1 small yellow onion, finely chopped
04 - 3 garlic cloves, minced
05 - 1 (14 oz) can crushed tomatoes
06 - 1/2 cup sun-dried tomatoes packed in oil, drained and sliced
07 - 4 cups fresh baby spinach
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 ricotta cheese
→ Garnish
14 - Fresh basil leaves, torn
# Directions:
01 - Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish.
02 - Bring a large pot of salted water to a boil and cook the pasta until just al dente, about 1–2 minutes less than the package directions; 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. Stir in the minced garlic and cook for 1 minute.
04 - Add the crushed tomatoes, sliced sun-dried tomatoes, dried oregano and red pepper flakes (if using). Bring to a gentle simmer and cook for 5 minutes.
05 - Add the fresh spinach to the skillet and cook until just wilted, about 2 minutes. Season the sauce with salt and freshly ground black pepper to taste.
06 - Remove the skillet from the heat and stir in the ricotta along with half of the shredded mozzarella and half of the grated Parmesan until evenly combined.
07 - Add the drained pasta to the sauce and toss thoroughly to coat each piece.
08 - Transfer the pasta mixture to the prepared baking dish and sprinkle the remaining mozzarella and Parmesan evenly over the top.
09 - Bake in the preheated oven for 20–25 minutes, or until the top is golden and the casserole is bubbly.
10 - Remove from the oven and let rest for 5 minutes. Garnish with torn fresh basil leaves before serving.
