Get the App
Back to WeeknightBite All recipes
dinner · italian

Cheesy Baked Penne with Tomato, Spinach & Roasted Red Peppers

Prep: 18 min
Cook: 20 min
Total: 38 min
Yield: 2 servings
Cheesy Baked Penne with Tomato, Spinach & Roasted Red Peppers

Ingredients Tap to check off

Instructions

1
Preheat the oven to 425 F with a rack in the upper third.
2
Bring a large covered pot of salted water to a rolling boil over high heat.
3
While the water heats, peel and mince the garlic, then slice the roasted red pepper into thin strips.
4
Set a 10-inch oven-safe skillet over medium heat with the olive oil.
5
Once the oil shimmers, stir in the garlic and Italian seasoning for 45 to 60 seconds until fragrant and pale golden, not brown.
6
Pour in the crushed tomatoes with salt and pepper, then simmer uncovered over medium-low for 8 minutes until thick enough to hold a spoon line.
7
Once the water boils, add the penne and cook about 8 minutes, 2 minutes short of the package time, until bendy but still firm at the center.
8
While the penne cooks, stir the spinach into the sauce a handful at a time for 1 to 2 minutes until dark green and collapsed.
9
Stir the roasted pepper strips into the sauce and turn off the heat.
10
Drain the penne in a colander and fold it into the skillet until every tube is glossy with sauce.
11
Dollop spoonfuls of ricotta over the pasta, then scatter the mozzarella and parmesan evenly across the top.
12
Bake uncovered for 12 minutes until the sauce bubbles at the edges and the cheese has fully melted.
13
Switch to broil for 1 to 2 minutes until the mozzarella blisters with golden-brown spots; meanwhile, tear the basil leaves.
14
Rest the skillet for 5 minutes so the sauce settles, then scatter the torn basil over the top and spoon into bowls.
All recipes
📱 Cook Hands-Free on iOS & Android

Never touch your screen with messy hands

Open this recipe in WeeknightBite for TrueDepth facial gesture timers, smart grocery list sync, and automated weeknight meal planning.

Open in App Get WeeknightBite Free