Penne Bake with Spinach and Tomatoes Recipe

Name: Penne Bake with Spinach and Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pounds Penne Pasta; 1 Tablespoon Extra Virgin Olive Oil; 1 Tablespoon Butter; 1 cup Chopped Yellow Onion; 3 cloves Garlic, Minced; 1 pinch Crushed Red Pepper; 1 Tablespoon Smoked Paprika; 1 carton (26.46 Oz) Pomi Chopped Tomatoes; 1 pinch Coarse Salt And Freshly Ground Pepper; 4 cups Baby Spinach; 2 cups Shredded Mozzarella; 1/4 cups Whole Wheat Breadcrumbs

Servings: persons

1/2 pounds Penne Pasta
1 Tablespoon Extra Virgin Olive Oil
1 Tablespoon Butter
1 cup Chopped Yellow Onion
3 cloves Garlic, Minced
1 pinch Crushed Red Pepper
1 Tablespoon Smoked Paprika
1 carton (26.46 Oz) Pomi Chopped Tomatoes
1 pinch Coarse Salt And Freshly Ground Pepper
4 cups Baby Spinach
2 cups Shredded Mozzarella
1/4 cups Whole Wheat Breadcrumbs

1
Preheat oven to 400 F.
2
Cook the pasta according to package instructions.
3
When done, drain it and set aside.
4
In a medium skillet, heat the oil and butter over medium-high.
5
Once the butter starts bubbling, add the onions.
6
Saute until they start to soften, 5 minutes.
7
Add the garlic, crushed red pepper and paprika.
8
Saute another minute.
9
Stir in the tomatoes, season with salt and pepper, and simmer 5 to 10 minutes.
10
Add in the cooked pasta and spinach.
11
Stir to combine.
12
Taste and adjust seasonings if needed.
13
Pour mixture into a medium sized baking dish, sprinkle with cheese and breadcrumbs.
14
Bake for 20 minutes.
15
If the cheese isnt melted and hasnt started to bubble and brown, flip the oven to the broiler for maybe a minute.
16
Go ahead and serve yourself two helpings.
17
I mean, why not?

514

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 pounds Penne Pasta, 1 Tablespoon Extra Virgin Olive Oil, 1 Tablespoon Butter, 1 cup Chopped Yellow Onion, and more.

Yes, Penne Bake with Spinach and Tomatoes falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Penne Bake with Spinach and Tomatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions