Easy Cheesy Weeknight Pasta Bake
A comforting pasta dish that combines gooey cheese and flavorful ingredients, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 pound Pasta (any shape) Penne or rotini work well for a hearty bite.
- 2 cups Marinara Sauce Homemade for freshness or store-bought for convenience.
- 1 cup Ricotta Cheese Can be swapped with cottage cheese for a lighter option.
- 2 cups Shredded Mozzarella Essential for that gooey texture.
- 1/2 cup Parmesan Cheese Adds rich, nutty flavor.
- 2 cups Spinach (fresh or frozen) Kale can be substituted.
- 2 cloves Garlic (minced) Elevates the dish's flavor.
- 2 tablespoons Olive Oil Feel free to use avocado oil for a different twist.
- 1 tablespoon Italian Seasoning A blend of dried basil, oregano, and thyme.
- Salt and Pepper To taste.
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add your chosen pasta and cook according to package instructions until al dente (usually around 8-10 minutes). Drain and set aside.
- In a large skillet over medium heat, warm the olive oil. Add minced garlic and sauté for about 1 minute until fragrant. Then, incorporate the spinach and cook until wilted (about 2-3 minutes).
Combining Ingredients
- In a large mixing bowl, combine the cooked pasta, marinara sauce, ricotta cheese, sautéed spinach, Italian seasoning, salt, and pepper. Mix until well-combined.
Layering and Baking
- Preheat your oven to 375°F (190°C). In a large baking dish, layer half of your pasta mixture, sprinkle one cup of mozzarella on top, then layer the remaining pasta mixture. Finish by topping with the remaining mozzarella and Parmesan cheese.
- Cover the dish with aluminum foil and bake in the preheated oven for about 30 minutes. Remove the foil and bake for an additional 10-15 minutes or until the top is bubbly and golden.
Serving
- Once out of the oven, let it cool for about 5 minutes before serving. Enjoy with a sprinkle of fresh parsley for a pop of color!
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat at 350°F (175°C) until warmed through or freeze for up to 3 months.