Romano Spinach and Roasted Red Pepper Pasta Bake
Creamy, cheesy, and packed with wholesome veggies, this Romano Spinach and Roasted Red Pepper Pasta Bake is the ultimate comfort food for any pasta lover. Featuring al dente penne pasta coated in a luscious Romano cheese and heavy cream sauce, this dish is elevated with the earthiness of fresh spinach and the sweetness of roasted red peppers. Layered with gooey melted mozzarella and baked to golden perfection, it’s a one-pan dinner that’s as satisfying as it is flavorful. Ready in under an hour, this easy pasta bake is perfect for busy weeknights or cozy family dinners. Garnish with fresh parsley for a pop of color and enjoy a warm, hearty meal that’s sure to impress.
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Recipe Information
Ingredients
- 12 ounces Penne pasta
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 5 cups Fresh spinach, chopped
- 1.5 cups Roasted red peppers, chopped
- 1 cup Heavy cream
- 1 cup Grated Romano cheese
- 1 cup Shredded mozzarella cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Crushed red pepper flakes (optional)
- 2 tablespoons Fresh parsley, chopped (optional garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish lightly with olive oil or nonstick cooking spray.
Cook the penne pasta in a large pot of salted boiling water 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 1-2 minutes, until fragrant but not browned.
Add the chopped spinach to the skillet and cook until wilted, about 3-4 minutes. Stir in the roasted red peppers and cook for another minute.
Lower the heat to medium-low and pour in the heavy cream. Stir to combine and bring to a gentle simmer.
Gradually stir in the grated Romano cheese. Continue stirring until the cheese is fully melted and the sauce is smooth. Season with salt, black pepper, and crushed red pepper flakes, if using.
Combine the cooked pasta with the sauce, tossing to evenly coat the pasta.
Pour half of the pasta mixture into the prepared baking dish. Sprinkle half of the shredded mozzarella cheese on top. Add the remaining pasta and top with the rest of the mozzarella cheese.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove the dish from the oven and let it rest for 5 minutes. Garnish with fresh parsley, if desired, before serving.
Nutrition Facts
Calories |
2452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.3 g | 209% | |
| Saturated Fat | 79.8 g | 399% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 8111 mg | 353% | |
| Total Carbohydrate | 146.3 g | 53% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 19.4 g | ||
| Protein | 87.9 g | 176% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1859 mg | 143% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2738 mg | 58% | |
*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.
