Description
This Spinach And Sun Dried Tomato Pasta Bake is a comforting and vibrant dish that combines fresh spinach with savory sun-dried tomatoes in a creamy sauce. Perfect for a busy weeknight, it’s easy to prepare and sure to impress your guests!
Ingredients
- medium-sized pasta shape (penne, rigatoni, ziti, or cavatappi)
- fresh baby spinach
- oil-packed sun-dried tomatoes
- good quality marinara or classic tomato sauce
- heavy cream or cream cheese
- shredded mozzarella cheese
- Parmesan or Pecorino Romano cheese
- fresh garlic
- onion
- fresh basil
- oregano
- red pepper flakes
- lean ground beef (optional)
- olive oil
- salt
- black pepper
Instructions
- Start by preheating your oven to 375°F (190°C). Then, grab a large pot of salted water and bring it to a rolling boil. Add your chosen pasta and cook it according to package directions until it's al dente. Drain the pasta thoroughly and set it aside.
- While the pasta is cooking, heat a couple of tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add your chopped onion and cook until it's softened and translucent, usually about 5-7 minutes. If you're adding ground beef, now's the time! Add the ground beef to the skillet with the onions and cook, breaking it up with a spoon, until it's fully browned. Drain any excess fat.
- To the skillet, add your minced garlic and chopped sun-dried tomatoes. Sauté for another 1-2 minutes until the garlic is fragrant.
- Now, add your fresh spinach to the skillet in batches if necessary. Stir constantly until it wilts down completely. If you're using thawed frozen spinach, add it now and stir to combine.
- Pour in your marinara or tomato sauce. If you're using a creamy element like heavy cream or cream cheese, stir that in now until it's fully incorporated and smooth. Season the sauce with salt, black pepper, a pinch of red pepper flakes, and your dried herbs like oregano and basil. Let it simmer gently for 5 minutes.
- In a large mixing bowl, combine the drained al dente pasta with about two-thirds of your flavorful sauce mixture and half of your shredded mozzarella and Parmesan cheeses. Stir everything together until the pasta is evenly coated.
- Transfer the pasta mixture into a 9×13 inch baking dish. Spread it out evenly. Pour the remaining sauce over the top of the pasta, ensuring good coverage. Finally, generously sprinkle the remaining mozzarella and Parmesan cheeses over the entire dish.
- Place the baking dish in your preheated oven. Bake for 25-30 minutes, or until the sauce is bubbly around the edges and the cheese on top is melted and golden brown.
- Once baked, remove the pasta bake from the oven and let it rest for 5-10 minutes. Garnish with fresh basil or parsley if desired, and enjoy your amazing Spinach and Sun Dried Tomato Pasta Bake!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 50 mg
Keywords: Don't overcook the pasta; it should be al dente. Squeeze out excess moisture from spinach, especially if using frozen. Layering ingredients can enhance flavor distribution. Quality cheese is key for a great texture and flavor. You can add protein like ground beef for a heartier meal.