Ingredients
Scale
- 8 oz Pasta (your choice, such as penne or rotini)
- 2 cups Fresh spinach
- 1 cup, chopped Sun-dried tomatoes (use oil-packed or dry, if dry, rehydrate first)
- 2 cups Ricotta cheese (can substitute with cottage cheese)
- 1 cup Shredded mozzarella cheese (fresh mozzarella can also be used)
- 1/2 cup Grated Parmesan cheese (for a stronger flavor, use Pecorino Romano)
- 1 teaspoon Garlic powder (fresh garlic can replace this for a stronger taste)
- 1 teaspoon Onion powder (fresh onions can be sautéed instead)
- Salt and pepper (to taste)
- 1 tablespoon Olive oil (can substitute with any cooking oil)
Instructions
- Preheat your oven to 350°F (175°C).
- Cook pasta according to package instructions until al dente; drain and set aside.
- Mix in a large bowl, combine cooked pasta, fresh spinach, sun-dried tomatoes, ricotta cheese, garlic powder, onion powder, salt, and pepper.
- Prepare a baking dish with olive oil and pour the pasta mixture into the dish.
- Top with mozzarella and Parmesan cheese.
- Bake for 25-30 minutes or until the cheese is bubbly and golden.
- Serve and let cool for a few minutes before serving.
Notes
For best results, allow the dish to sit after baking to enhance flavors. Substitute ingredients based on preference for variety.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg
Keywords: pasta bake, spinach, sun-dried tomato, vegetarian, Italian