Spinach Pasta Bake Recipe

Ingredients:

1 pound of spaghetti pasta
2 tablespoons of olive oil
1 large onion, chopped
2 cloves of garlic, minced
1 can of diced tomatoes (14 ounces)
1 package of frozen spinach, thawed and drained (10 ounces)
1 teaspoon of dried oregano
1 cup of ricotta cheese
1 cup of grated mozzarella cheese
1/2 cup of grated Parmesan cheese

Instructions:

Preheat the oven to 375°F (190°C).
Cook the spaghetti pasta in a large pot of salted boiling water for 8 to 10 minutes, or until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and sauté for 3 to 5 minutes, or until softened.
Add the can of diced tomatoes, thawed and drained spinach, and dried oregano to the skillet. Stir to combine and cook for another 5 minutes, or until heated through.
In a large mixing bowl, combine the ricotta cheese, 1/2 cup of grated mozzarella cheese, and 1/4 cup of grated Parmesan cheese.
Add the cooked spaghetti to the mixing bowl and toss until evenly coated with the cheese mixture.
Spread half of the tomato and spinach mixture in the bottom of a 9×13 inch baking dish. Top with the spaghetti and cheese mixture. Then, spread the rest of the tomato and spinach mixture over the top.
Sprinkle the remaining cheese (1/2 cup of mozzarella and 1/4 cup of Parmesan) over the top of the spinach pasta bake.
Bake for 25 to 30 minutes, or until the cheese is melted and bubbly.
Allow the spinach pasta bake to cool for a few minutes before serving. Enjoy!

Verdict:

This spinach pasta bake is a delicious and hearty comfort food dish that’s perfect for any occasion. The combination of the cheesy pasta and savory tomato and spinach mixture is sure to please everyone at the table. It’s also a great option for meal prep or feeding a crowd.

Serving Suggestions:

Pair this spinach pasta bake with a simple garden salad or garlic bread for a complete meal. Leftovers can be stored in the fridge for up to 3-4 days or frozen for longer-term storage.

Spinach pasta bake