Cheesy baked penne with sun-dried tomatoes, spinach, ricotta, and mozzarella.
# What You'll Need:
→ Pasta
01 - 12 ounces penne or rigatoni
→ Sauce & Vegetables
02 - 2 tablespoons extra-virgin olive oil
03 - 1 small yellow onion, finely chopped
04 - 3 cloves garlic, minced
05 - 1 (14-ounce) can crushed tomatoes
06 - 1/2 cup sun-dried tomatoes packed in oil, drained and sliced
07 - 4 cups fresh baby spinach
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon red pepper flakes (optional)
10 - Salt and freshly ground black pepper, to taste
→ Cheese
11 - 1 cup shredded mozzarella
12 - 1/2 cup grated Parmesan
13 - 1 cup ricotta
→ Garnish
14 - Fresh basil leaves, torn
# How to Make It:
01 - Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish.
02 - Bring a large pot of salted water to a boil. Cook the pasta until just al dente, about 1–2 minutes less than package directions. Drain and set aside.
03 - Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 3–4 minutes. Add the garlic and cook until fragrant, about 1 minute.
04 - Add the crushed tomatoes, sun-dried tomatoes, dried oregano and red pepper flakes to the skillet. Reduce heat to maintain a gentle simmer and cook for 5 minutes. Stir in the spinach and cook until wilted, about 2 minutes. Season with salt and freshly ground black pepper.
05 - Remove the skillet from the heat and fold in the ricotta along with half of the mozzarella and half of the Parmesan until evenly combined and creamy.
06 - Add the drained pasta to the skillet and toss gently until every piece is coated with the sauce.
07 - Transfer the pasta mixture to the prepared baking dish and sprinkle the remaining mozzarella and Parmesan evenly over the top.
08 - Place the dish in the oven and bake for 20–25 minutes, or until the cheese is golden and the casserole is bubbling at the edges.
09 - Remove from the oven and let rest for 5 minutes. Garnish with torn basil leaves and serve.
