Cheesy baked pasta with sun-dried tomatoes, spinach, ricotta and melted mozzarella—comforting weeknight fare.
# 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 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
# Preparation Steps:
01 - Preheat oven to 375°F and lightly oil 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 recommends; drain and reserve.
03 - Warm the olive oil in a large skillet over medium heat, add the chopped onion and sauté until softened, about 3–4 minutes; add the garlic and cook for 1 minute until fragrant.
04 - Add the crushed tomatoes, sliced sun-dried tomatoes, oregano and red pepper flakes to the skillet; bring to a gentle simmer and cook for 5 minutes.
05 - Stir in the baby spinach and cook until wilted, about 1–2 minutes; season with salt and freshly ground black pepper to taste.
06 - Remove the pan from the heat and fold in the ricotta along with half of the mozzarella and half of the Parmesan until evenly distributed.
07 - Add the drained pasta to the sauce and toss gently until each piece is coated.
08 - Transfer the pasta mixture to the prepared baking dish and 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, let rest 5 minutes, then garnish with torn basil and serve.
