Spinach Ricotta Baked Penne
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 30 min
- Cost
- $15.00
- Nutrition
- 690 cal · 42g protein
- meatless
- comfort-food
- kid-favorite
- freezer-friendly
- budget
🍳 2 pans + 1 bowl · Picky-eater safe bet: plain noodles
Spinach Ricotta Baked Penne is a Italian weeknight dinner that serves 4 and is on the table in about 40 minutes, for around $15 in groceries. You'll need 2 pans + 1 bowl, and the 10 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain noodles works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Garlic bread (10 min)
Contains: Dairy · Gluten— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 5–6 quart Dutch ovenDon't have one? Amazon →
- 3-quart saucepan with lidDon't have one? Amazon →
- 9x13 baking dishDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1/2 tsp black pepper
- 12 oz penne pasta
- 1 jar marinara sauce
- 15 oz ricotta cheese
- 1 package frozen chopped spinach
- 1 jar roasted red peppers
- 1½ cups Italian blend shredded cheese
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tbsp salt
Steps
- Heat the oven to 425°F. Bring a large pot of salted water to a boil and cook the dry penne for 2 minutes less than the package says, about 9 minutes, so it finishes in the oven. Drain.
- While the pasta cooks, thaw the spinach in the microwave for 3 to 4 minutes, then squeeze out as much water as you can with your hands or a clean towel. Drain and chop the roasted peppers.
- In a large bowl, stir together the ricotta, spinach, garlic powder, oregano, 1 teaspoon salt, and 1/2 teaspoon pepper.
- Add the drained pasta, marinara, roasted peppers, and half the shredded cheese to the bowl and fold until combined. Spread into a 9x13 baking dish and top with the remaining cheese.
- Bake uncovered 15 minutes until the cheese is bubbling and golden at the edges. Let it sit 5 minutes before serving so it holds together on the plate.
- Picky eater tip: set aside some plain penne with a little marinara and shredded cheese, with no spinach or peppers mixed in.
- Make ahead: assemble the dish up to a day ahead, cover and chill it, then bake 5 to 10 minutes longer. Leftovers keep 3 days in the fridge.
On the side: Garlic bread (10 min)
1 package frozen garlic bread
- Bake the garlic bread as the package directs, about 10 minutes, until golden.
Nutrition per serving
- Protein
- 42 g
- Carbohydrates
- 60 g
- Fiber
- 5 g
- Sugar
- 6 g
- Fat
- 28 g
- Saturated fat
- 14 g
- Sodium
- 1,120 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop