Baked Penne with Spinach and Cheese – Cozy, Creamy, And Crowd-Pleasing

This is the kind of pasta bake you crave on a weeknight and proudly serve to guests on the weekend. It’s creamy, cheesy, and packed with tender spinach tucked between ridges of penne. The sauce clings to every bite, and the top gets bubbly and golden in the oven.

You can prep it ahead, bake it when you’re ready, and watch it disappear fast. If you love comfort food that still sneaks in greens, this one’s for you.

What Makes This Special

• Balanced comfort: Rich cheese and a silky sauce meet a generous amount of spinach, so it feels hearty without being heavy.
• Make-ahead friendly: Assemble in the morning, bake at dinnertime. It also reheats beautifully.
• Customizable: Easy to tweak with different cheeses, protein add-ins, or gluten-free pasta.
• Family-approved: Familiar flavors with just enough spinach to count as a win.

Ingredients

• 12 ounces penne pasta
• 2 tablespoons olive oil
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 10 ounces fresh baby spinach (or 1 10-ounce package frozen spinach, thawed and well-drained)
• 2 cups marinara sauce (your favorite jarred or homemade)
• 1 cup whole-milk ricotta cheese
• 1 cup heavy cream or half-and-half
• 1 teaspoon dried Italian seasoning (or a mix of oregano and basil)
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1 1/2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese, divided
• Salt and black pepper, to taste
• Fresh basil or parsley, chopped, for garnish (optional)

Instructions

1. Preheat and prep: Heat the oven to 375°F (190°C).Lightly grease a 9×13-inch baking dish.
2. Cook the pasta: Boil penne in well-salted water until just shy of al dente (about 1–2 minutes less than package). Drain and set aside.
3. Sauté aromatics: In a large skillet, warm olive oil over medium heat. Add onion with a pinch of salt and cook until soft, 4–5 minutes.Stir in garlic for 30 seconds.
4. Wilt the spinach: Add fresh spinach in batches and cook until wilted. If using frozen spinach, stir it in and cook off excess moisture. Season with salt and pepper.
5. Make the sauce: Stir in marinara, ricotta, cream, Italian seasoning, and red pepper flakes.Simmer gently for 2–3 minutes. Taste and adjust salt and pepper.
6. Combine: Add the cooked penne to the skillet and toss to coat. Stir in 1 cup mozzarella and 1/4 cup Parmesan.
7. Assemble: Transfer to the baking dish.Top evenly with remaining 1/2 cup mozzarella and 1/4 cup Parmesan.
8. Bake: Bake uncovered for 18–22 minutes, until bubbly around the edges and lightly golden on top.
9. Rest and serve: Let it rest 5–10 minutes to set. Garnish with basil or parsley. Serve warm.

Storage Instructions

• Refrigerate: Cool completely, cover tightly, and store for up to 4 days.
• Freeze: Wrap tightly (foil plus a freezer bag) for up to 2 months.Thaw overnight in the fridge.
• Reheat: Oven at 325°F, covered, 15–20 minutes, adding a splash of milk or water if needed. Individual portions reheat well in the microwave.
• Make ahead: Assemble up to 24 hours in advance. Cover and refrigerate.Add 5–10 extra minutes to bake time if going in cold.

Health Benefits

• Spinach: Packed with vitamin K, folate, iron, and antioxidants that support bones, blood health, and immunity.
• Protein and calcium: Ricotta, mozzarella, and Parmesan provide protein and calcium for muscles and bones.
• Energy: Pasta offers steady carbs for energy, especially helpful for active days or busy evenings.
• Customizable nutrition: You can swap cream for half-and-half, use whole-grain or high-protein pasta, and add lean protein to boost nutrition.

What Not to Do

• Don’t overcook the pasta: It will keep cooking in the oven and can turn mushy.
• Don’t skip draining spinach: Excess water will dilute the sauce and make the bake watery.
• Don’t overseason the sauce early: Cheese adds salt; taste after adding cheeses before salting more.
• Don’t bake too long uncovered: The top can dry out. Pull it once it’s bubbling and lightly browned.

Variations You Can Try

• Protein boost: Add cooked Italian sausage, shredded rotisserie chicken, or sautéed mushrooms for a meatless umami hit.
• Lighter swap: Use part-skim ricotta and half-and-half, and reduce mozzarella by 1/2 cup.
• Extra greens: Fold in chopped kale (pre-sautéed), peas, or roasted zucchini.
• Cheese twist: Try fontina, provolone, or goat cheese crumbles mixed with ricotta.
• Gluten-free: Use gluten-free penne and check labels on sauces and cheeses.
• Spice lovers: Add more red pepper flakes or a spoon of Calabrian chili paste.

FAQ

Can I make this without ricotta?

Yes. Swap ricotta with cottage cheese (blend it for a smoother texture) or use a mix of cream cheese and a splash of milk to loosen it.

What if I only have frozen spinach?

That works. Thaw completely, then squeeze out as much water as possible with a clean towel. Use the same amount by weight.

How do I keep the top from drying out?

Cover loosely with foil for the first 10–15 minutes, then uncover to brown. You can also drizzle a tablespoon of olive oil over the top before baking.

Can I use another pasta shape?

Absolutely. Ziti, rigatoni, or fusilli are great. Choose something with ridges or curves so the sauce clings well.

Is this good for meal prep?

Very. Portion into containers and refrigerate or freeze. Add a splash of water or milk when reheating to keep it creamy.

Wrapping Up

Baked penne with spinach and cheese is the kind of dependable, delicious dish that fits any day of the week. It’s creamy, satisfying, and flexible enough to match what you’ve got on hand. Keep this in your rotation, and you’ll always have a cozy, crowd-pleasing dinner up your sleeve. Serve with a simple salad and warm bread, and call it a night.

Obsessed With Baked Penne With Spinach And Cheese Recipe – Cozy, Creamy, And Crowd-Pleasing

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 12 ounces penne pasta
• 2 tablespoons olive oil
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 10 ounces fresh baby spinach (or 1 10-ounce package frozen spinach, thawed and well-drained)
• 2 cups marinara sauce (your favorite jarred or homemade)
• 1 cup whole-milk ricotta cheese
• 1 cup heavy cream or half-and-half
• 1 teaspoon dried Italian seasoning (or a mix of oregano and basil)
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1 1/2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese, divided
• Salt and black pepper, to taste
• Fresh basil or parsley, chopped, for garnish (optional)

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Method

 

1. Preheat and prep: Heat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
2. Cook the pasta: Boil penne in well-salted water until just shy of al dente (about 1–2 minutes less than package). Drain and set aside.
3. Sauté aromatics: In a large skillet, warm olive oil over medium heat. Add onion with a pinch of salt and cook until soft, 4–5 minutes. Stir in garlic for 30 seconds.
4. Wilt the spinach: Add fresh spinach in batches and cook until wilted. If using frozen spinach, stir it in and cook off excess moisture. Season with salt and pepper.
5. Make the sauce: Stir in marinara, ricotta, cream, Italian seasoning, and red pepper flakes. Simmer gently for 2–3 minutes. Taste and adjust salt and pepper.
6. Combine: Add the cooked penne to the skillet and toss to coat. Stir in 1 cup mozzarella and 1/4 cup Parmesan.
7. Assemble: Transfer to the baking dish. Top evenly with remaining 1/2 cup mozzarella and 1/4 cup Parmesan.
8. Bake: Bake uncovered for 18–22 minutes, until bubbly around the edges and lightly golden on top.
9. Rest and serve: Let it rest 5–10 minutes to set. Garnish with basil or parsley. Serve warm.