Comforting baked pasta with sun-dried tomatoes, spinach, ricotta and mozzarella, golden and bubbly from the oven.
# What You Need:
→ Pasta
01 - Penne or rigatoni — 12 oz
→ Sauce & Vegetables
02 - Extra-virgin olive oil — 2 tbsp
03 - Small yellow onion, finely chopped — 1
04 - Garlic, minced — 3 cloves
05 - Crushed tomatoes (canned) — 14 oz
06 - Sun-dried tomatoes in oil, drained and thinly sliced — 1/2 cup
07 - Fresh baby spinach — 4 cups, packed
08 - Dried oregano — 1 tsp
09 - Red pepper flakes (optional) — 1/2 tsp
10 - Kosher salt and freshly ground black pepper — to taste
→ Cheese
11 - Shredded mozzarella — 1 cup
12 - Grated Parmesan — 1/2 cup
13 - Ricotta cheese — 1 cup
→ Garnish
14 - Fresh basil leaves, torn — for garnish
# How-To Steps:
01 - Preheat oven to 375°F. Lightly oil a 9x13-inch baking dish and set aside.
02 - Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook until just al dente, about 1–2 minutes less than the package directions. Drain and set aside.
03 - Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 3–4 minutes. Add the minced garlic and cook, stirring, for 1 minute until fragrant.
04 - Stir in the crushed tomatoes, sliced sun-dried tomatoes, dried oregano and red pepper flakes if using. Reduce heat to maintain a gentle simmer and cook for 5 minutes to meld flavors.
05 - Add the baby spinach to the skillet and cook, stirring, until just wilted, about 2 minutes. Season the sauce with salt and freshly ground black pepper to taste.
06 - Remove the skillet from the heat. Stir in the ricotta and half of the mozzarella and Parmesan until the mixture is smooth and evenly combined.
07 - Add the drained pasta to the sauce and toss gently until every piece is coated and the mixture is uniform.
08 - Transfer the pasta mixture to the prepared baking dish. Sprinkle the remaining mozzarella and Parmesan evenly over the top.
09 - Bake in the preheated oven for 20–25 minutes, until the top is golden and the cheese is bubbly. Remove from the oven and let rest for 5 minutes, then garnish with torn basil and serve.
