Baked Penne With Spinach

Photo by Hans Gissinger
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 651 calories
    • Fat 20 g
    • Sat Fat 9 g
    • Cholesterol 50 mg
    • Sodium 1,412 mg
    • Protein 32 g
    • Carbohydrate 86 g
    • Sugar 11 g
    • Fiber 8 g
    • Iron 7 mg
    • Calcium 468 mg


  1. Check 1tablespoon olive oil
  2. Check 2 cloves garlic, chopped
  3. Check 1/4cup oil-packed sun-dried tomatoes, chopped
  4. Check 1 15-ounce can or half of a 28-ounce can of crushed tomatoes
  5. Check 1 28-ounce can whole tomatoes
  6. Check 1tablespoon balsamic vinegar
  7. Check kosher salt and black pepper
  8. Check 12ounces penne (3/4 box)
  9. Check 1 5-ounce package baby spinach
  10. Check 8ounces mozzarella, grated (about 2 cups)
  11. Check 2tablespoons grated Parmesan (about 1/2 ounce)
  12. Check green salad, for serving


  1. Heat oven to 400° F. Heat the oil in a large saucepan over medium heat. Add the garlic and sun-dried tomatoes. Cook, stirring, for 2 minutes. Add the crushed tomatoes.
  2. Cut up the whole tomatoes in the can with scissors or crush by hand. Add to the saucepan with the vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Simmer, stirring occasionally, until thickened, 15 to 20 minutes. 
  3. Meanwhile, bring a large pot of water to a boil. Add 1 tablespoon salt. Cook the penne for half the package directions’ recommended time. 
  4. Add the spinach to the sauce and cook, stirring, until it begins to wilt, about 1 minute. Add the drained pasta and toss to combine. 
  5. Place half the pasta mixture in an 8-inch square baking dish and sprinkle with 1 cup of the mozzarella. Top with the remaining pasta and sprinkle with the remaining 1 cup mozzarella and Parmesan.
  6. Place the baking dish on a rimmed baking sheet and bake until bubbling and beginning to brown, 15 to 20 minutes. Serve with the salad (if desired).