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

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 servings

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)

Preheat and prep: Heat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
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.
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.
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.
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.
Combine: Add the cooked penne to the skillet and toss to coat. Stir in 1 cup mozzarella and 1/4 cup Parmesan.
Assemble: Transfer to the baking dish. Top evenly with remaining 1/2 cup mozzarella and 1/4 cup Parmesan.
Bake: Bake uncovered for 18–22 minutes, until bubbly around the edges and lightly golden on top.
Rest and serve: Let it rest 5–10 minutes to set. Garnish with basil or parsley. Serve warm.