Baked Penne with Ricotta and Spinach

Apr 12

A Cozy, Cheesy, Crowd-Pleasing Classic

There’s something incredibly comforting about a baked pasta dish fresh out of the oven—bubbling cheese, tender noodles, and savory marinara coming together in the perfect bite. This Baked Penne with Ricotta and Spinach is exactly that kind of dish. It’s hearty, flavorful, and packed with creamy cheese and fresh greens—ideal for family dinners, gatherings with friends, or cozy nights at home.

It’s one of those reliable recipes that feels a little fancy without being complicated. It uses simple, wholesome ingredients and comes together with just a bit of prep time before the oven does all the magic. Plus, it’s vegetarian, easy to make ahead, and super satisfying. Whether you're feeding a crowd or looking for a delicious way to meal prep for the week, this baked penne checks all the boxes.

The combination of creamy ricotta, melty mozzarella, and herb-seasoned spinach turns this simple pasta bake into something special. The penne holds onto the cheesy filling, while the marinara adds richness and depth. Baking everything together allows the flavors to meld and creates those irresistible golden edges and gooey cheese pulls we all crave.

You can keep it classic, or customize it to suit your taste—throw in veggies you have on hand, spice it up with red pepper flakes, or serve it alongside a crisp green salad and garlic bread for a complete meal.

Pro Tips

Undercook the pasta slightly before baking—it finishes cooking in the oven and keeps its texture.
Use fresh spinach if possible for the best texture, but frozen works in a pinch (just be sure to drain it well).
Let it rest for 5–10 minutes after baking before slicing—this helps everything set up and makes serving easier.
Want more protein? Add cooked ground turkey or Italian sausage into the ricotta mixture before baking.

Ingredient Notes

Ricotta Cheese: Whole-milk ricotta makes this dish extra creamy and rich. If you prefer a lighter option, you can use part-skim.
Mozzarella: Pre-shredded mozzarella works great, but for that perfect melt and stretch, shredding it fresh from the block is next-level good.
Spinach: Fresh baby spinach wilts beautifully and adds nutrition. You can also use thawed frozen spinach—just squeeze out as much moisture as possible so the bake doesn't turn watery.
Marinara Sauce: Use a good-quality jarred marinara or homemade sauce. Look for one with minimal added sugar and clean ingredients if you’re going for a healthier version.
Pasta: Penne holds up well in baking and traps sauce in its ridges and tubes, but you could also use rigatoni or ziti if that's what you have.

What to Serve It With

To round out the meal, here are some side ideas:

Garlic Bread or Cheesy Breadsticks – Because carbs on carbs is always a vibe.
Simple Side Salad – A crisp green salad with balsamic vinaigrette or lemon dressing pairs perfectly to cut through the richness.
Roasted Veggies – Try roasted zucchini, bell peppers, or broccoli on the side.
Red Wine – A medium-bodied wine like a Chianti or Merlot complements the cheesy tomato flavors beautifully.

Storage & Reheating

To Store: Keep leftovers in an airtight container in the fridge for up to 4 days.
To Reheat: Microwave individual portions or reheat in the oven at 350°F until warmed through. Add a splash of water or extra sauce if it looks dry.
To Freeze: You can freeze the assembled (unbaked) pasta or freeze leftovers after baking. Thaw overnight and bake until hot and bubbly.

Yield: 6-8 Servings