AI-generated serving inspiration; not a photograph of a tested recipe.
Squeezing the spinach dry is the main trick to a pasta bake that slices cleanly. Ricotta softens the tomato sauce, while pasta cooked just shy of tender finishes in the oven.
An original demonstration recipe, not independently kitchen-tested. Images are AI-generated serving inspiration, not photographs of tested recipes. Our editorial approach.
Why you’ll love this recipe
Ricotta creates a creamy tomato sauce.
Frozen spinach keeps the chopping minimal.
Ingredient notes
Thawed spinach must be squeezed firmly to remove water.
Marinara salt levels vary, so taste before adding salt.
Equipment you’ll need
Pasta pot
9-by-13-inch baking dish
Mixing bowl
Helpful cooking tips
Spread cheese to the edges for an even top.
Keep the reserved pasta water nearby while mixing.
Make it your own
Variations
Add sliced sautéed mushrooms to the filling.
Substitutions
Use small pasta shells instead of penne.
What to serve with it
Serve with roasted zucchini or a leafy salad.
Storage, freezing & reheating
In the refrigerator
Divide leftovers into shallow containers and refrigerate within 2 hours (within 1 hour if above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days.
In the freezer
Freeze cooled portions in sealed freezer containers for up to 2 months for best quality. Thaw overnight in the refrigerator.
To reheat
Reheat a single portion in the microwave, loosely covered, stirring or turning halfway through. Heat to 165°F / 74°C throughout; add a spoonful of water if needed.
Frequently asked questions
Can I use fresh spinach?
Wilt about 10 oz fresh spinach in a pan, cool, squeeze dry, and chop before adding.
Let’s get cooking
Cheesy Spinach Pasta Bake
A tomato-and-spinach pasta bake with creamy ricotta and a bubbling mozzarella top.
Prep time
15 min
Cook time
30 min
Total time
50 min
Rest / cool
5 min
Servings
6
Difficulty
Easy
Cuisine
American home cooking
Original demonstration recipe, developed with AI assistance and not independently kitchen-tested.
Equipment
Pasta pot · 9-by-13-inch baking dish · Mixing bowl
Ingredients
US customary measurements. Check off ingredients as you go.
Step-by-step instructions
Heat oven to 375°F / 190°C and oil a 9-by-13-inch baking dish.
Cook penne 2 minutes less than package timing. Reserve 1/2 cup pasta water, then drain.
Mix marinara, spinach, ricotta, oregano, pepper, and 1 cup mozzarella. Fold in pasta and enough reserved water to make a loose sauce.
Spread in the dish and top with remaining mozzarella and Parmesan.
Bake 25–30 minutes until bubbling and 165°F / 74°C in the center. Rest 5 minutes.
Cook’s notes
Spread cheese to the edges for an even top.
Keep the reserved pasta water nearby while mixing.
Store: Divide leftovers into shallow containers and refrigerate within 2 hours (within 1 hour if above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days.
Reheat: Reheat a single portion in the microwave, loosely covered, stirring or turning halfway through. Heat to 165°F / 74°C throughout; add a spoonful of water if needed.
The Everyday Table · https://theeverydaytable.xyz/recipes/cheesy-spinach-pasta-bake.php
A reliable food thermometer takes the guesswork out of cooking. Choose sturdy measuring cups and lidded, shallow containers for leftovers. Use the pan size listed in the recipe for the best fit.
