Tomato Florentine Pasta Bake
Indulge in the comforting flavors of a classic Italian-inspired dish with this Tomato Florentine Pasta Bake. This easy and hearty recipe features tender penne pasta smothered in a rich tomato and garlic sauce, layered with fresh spinach for a pop of green goodness. Creamy ricotta and melted mozzarella combine to create an irresistibly cheesy topping, while a sprinkle of Parmesan adds a touch of savory elegance. Ready in just 50 minutes and perfect for feeding a hungry crowd, this baked pasta masterpiece is ideal for weeknight dinners or gatherings. Garnish with fresh basil for an extra burst of freshness and serve warm for a meal that’s equal parts wholesome and indulgent. With simple ingredients and straightforward steps, this dish will quickly become a family favorite! Keywords: Tomato Florentine Pasta Bake, baked pasta recipe, creamy ricotta, spinach pasta bake, easy weeknight dinner.
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Recipe Information
Ingredients
- 12 oz penne pasta
- 2 tbsp olive oil
- 4 cloves garlic
- 28 oz crushed tomatoes
- 1 tsp dried Italian seasoning
- 1 tsp salt
- 0.5 tsp black pepper
- 6 cups fresh spinach
- 1 cup ricotta cheese
- 0.5 cup grated Parmesan cheese
- 1.5 cups shredded mozzarella cheese
- 2 tbsp fresh basil leaves (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned.
Stir in the crushed tomatoes, Italian seasoning, salt, and black pepper. Simmer for 8-10 minutes, stirring occasionally, to allow the flavors to meld.
Add the fresh spinach to the skillet and cook for 2-3 minutes until wilted. Remove from heat.
In a large mixing bowl, combine the cooked pasta, ricotta cheese, and half of the Parmesan cheese. Stir until well mixed.
Add the tomato and spinach mixture to the pasta and gently toss to combine.
Transfer the pasta mixture to a 9x13-inch baking dish. Spread it out evenly.
Sprinkle the shredded mozzarella cheese and remaining Parmesan cheese over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the dish rest for 5 minutes. Garnish with fresh basil leaves, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.9 g | 24% | |
| Saturated Fat | 9.1 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 698 mg | 30% | |
| Total Carbohydrate | 29.2 g | 11% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 5.8 g | ||
| Protein | 20.4 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 417 mg | 32% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 455 mg | 10% | |
*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.
