Baked Whole Wheat Pasta with Spinach and Mozzarella
Elevate your weeknight dinner game with this hearty and wholesome Baked Whole Wheat Pasta with Spinach and Mozzarella. Packed with the goodness of whole wheat penne and nutrient-rich spinach, this baked pasta dish is both satisfying and nutritious. A robust tomato sauce infused with garlic and Italian seasoning perfectly coats the pasta, while layers of melty mozzarella and Parmesan create an irresistible golden crust. With just 15 minutes of prep time, this dish makes a perfect make-ahead meal for busy families or an impressive centerpiece for a casual dinner party. Serve it warm with a sprinkle of fresh basil for a comforting, flavorful feast that's vegetarian-friendly and bursting with Italian-inspired flavors.
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Recipe Information
Ingredients
- 12 oz Whole wheat pasta (penne, rigatoni, or fusilli)
- 2 tbsp Olive oil
- 3 cloves Garlic, minced
- 8 cups Fresh spinach, roughly chopped
- 28 oz Crushed tomatoes (canned)
- 2 tsp Dried Italian seasoning
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Red pepper flakes (optional)
- 2 cups Mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 0.25 cup Fresh basil leaves (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with olive oil or non-stick cooking spray.
Bring a large pot of salted water to a boil and cook the whole wheat pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it burn.
Add the chopped spinach to the skillet and cook for 2-3 minutes until wilted. Remove the skillet from heat and set aside.
In a medium saucepan, combine the crushed tomatoes, dried Italian seasoning, salt, black pepper, and red pepper flakes (if using). Bring the sauce to a simmer over medium heat and let it cook for 5-7 minutes, stirring occasionally.
In a large mixing bowl, combine the cooked pasta, tomato sauce, and spinach mixture. Stir until everything is evenly coated.
Spread half of the pasta mixture evenly into the prepared baking dish. Sprinkle 1 cup of shredded mozzarella cheese on top.
Layer the remaining pasta mixture over the cheese. Top with the remaining 1 cup of mozzarella cheese and the grated Parmesan cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake for an additional 10-15 minutes, or until the cheese on top is golden and bubbly.
Remove the dish from the oven and let it rest for 5 minutes. Garnish with fresh basil leaves, if desired, and serve warm.
Nutrition Facts
Calories |
2628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.0 g | 128% | |
| Saturated Fat | 42.1 g | 210% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 216 mg | 72% | |
| Sodium | 5850 mg | 254% | |
| Total Carbohydrate | 331.8 g | 121% | |
| Dietary Fiber | 49.0 g | 175% | |
| Total Sugars | 42.3 g | ||
| Protein | 136.4 g | 273% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2815 mg | 217% | |
| Iron | 36.0 mg | 200% | |
| Potassium | 5549 mg | 118% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
