Garlic Parmesan Pasta Bake

$- 12 oz (340g) penne pasta - 3 tablespoons olive oil - 6 cloves garlic, minced - 1 teaspoon red pepper flakes (optional) - 3 cups fresh spinach, chopped - 2 cups ricotta cheese - 1 1/2 cups grated Parmesan cheese, divided - 2 cups marinara sauce - 1 teaspoon Italian seasoning - Salt and pepper to taste - 1 cup shredded mozzarella cheese - Fresh parsley, chopped (for garnish) The star of this dish is the penne pasta. It holds the sauce well and gives a nice bite. You cook it until al dente, so it stays firm. Next is garlic and olive oil. They add a rich flavor. Use six cloves of garlic for a bold taste. The red pepper flakes give a kick if you like heat. Spinach adds color and nutrients. You want about three cups of fresh spinach, chopped finely. Ricotta cheese brings creaminess to the bake. It mixes well with the pasta and marinara sauce. For a cheesy topping, use 1 1/2 cups of grated Parmesan cheese. You can save some for later to sprinkle on top. The marinara sauce ties everything together. It adds moisture and flavor. Italian seasoning brings warmth and depth. Salt and pepper are key for balancing tastes. Lastly, mozzarella cheese melts beautifully on top. It creates a golden crust that makes this dish irresistible. You can also get creative with cheese variations. Try adding different types of cheese like goat cheese or cheddar. Cooking should be fun, so feel free to experiment! {{ingredient_image_1}} Cooking the Penne Pasta First, boil a large pot of salted water. Add 12 oz of penne pasta. Cook it until al dente, which usually takes about 8-10 minutes. Drain the pasta and set it aside. Sautéing Garlic and Spinach Next, heat 3 tablespoons of olive oil in a large skillet over medium heat. Add 6 cloves of minced garlic to the oil. Sauté for about 2 minutes, just until it smells good. Don't let it brown. Then, add 3 cups of chopped spinach and 1 teaspoon of red pepper flakes if you want some heat. Cook for 2-3 minutes until the spinach wilts. Combining Pasta with Cheeses In a big mixing bowl, combine the cooked pasta, 2 cups of ricotta cheese, and 1 ½ cups of grated Parmesan cheese. Pour in 2 cups of marinara sauce. Stir in the garlic and spinach mix. Add 1 teaspoon of Italian seasoning, salt, and pepper to taste. Mix everything well until combined. Incorporating Sauce and Seasonings Make sure the sauce coats all the pasta. A good mix ensures every bite is full of flavor. Taste it to see if it needs more salt or pepper. Adjust to your liking. Assembling in the Baking Dish Now, transfer the pasta mix to a greased 9x13 inch baking dish. Spread it evenly. Top with the remaining ½ cup of Parmesan cheese and 1 cup of shredded mozzarella cheese. Covering and Baking Instructions Cover the dish with aluminum foil. Bake it in a preheated oven at 375°F (190°C) for 20 minutes. This helps everything heat through. Finishing Touches and Garnish After 20 minutes, take off the foil. Bake for another 10-15 minutes until the cheese is bubbly and golden. Once it's done, let it cool for a few minutes. Finally, garnish with fresh chopped parsley before serving. Enjoy your meal! - Cooking Pasta Al Dente: To get perfect pasta, cook it until it's al dente. This means it should still have a slight bite. Follow the package instructions but check it a minute or two early. - Balancing Flavors with Seasoning: Taste as you go! Add salt and pepper slowly. This helps to build flavor without overpowering the dish. Use fresh herbs for a pop of taste. - Garnishing Ideas: A sprinkle of fresh parsley adds color and brightness. You can also use basil or chives for a fresh twist. - Optimal Baking Dish Choice: Use a 9x13 inch baking dish for even cooking. Glass or ceramic works great. These materials help the dish heat evenly. - Alternatives for Ricotta: If you don’t have ricotta, try cottage cheese or cream cheese. Both will give a creamy texture. - Using Different Cheese Varieties: Swap Parmesan for Pecorino Romano for a sharper taste. You can also mix in some cheddar for a fun twist. Pro Tips Use Fresh Ingredients: Fresh spinach and high-quality cheeses make a significant difference in flavor. Opt for freshly grated Parmesan and ricotta for the best results. Don’t Overcook the Pasta: Cook the penne pasta just until al dente, as it will continue to cook while baking. This prevents it from becoming mushy. Customize Your Cheese: Feel free to mix in other cheeses like mozzarella or fontina for a richer flavor profile. Experiment with different combinations! Let It Rest: Allow the pasta bake to cool for a few minutes after baking. This helps it set and makes serving easier. {{image_2}} You can make this dish even better by adding more veggies. Try bell peppers, mushrooms, or zucchini. They blend well with the pasta and add color. Just sauté them with the garlic and spinach. This makes your meal healthy and tasty. If you want a dairy-free version, use plant-based cheese. Look for vegan ricotta or mozzarella. These options melt well and keep the dish creamy. You can also swap olive oil for a plant-based butter for extra flavor. For meat lovers, adding chicken or sausage is a great choice. Cook the meat in the skillet before adding garlic. This gives the dish rich flavors. Dice the chicken or slice the sausage before mixing it into the pasta. Bacon adds a crispy touch. Cook it until crispy, then chop and mix it in. The smoky flavor pairs perfectly with the cheese and garlic. It also gives a fun crunch to each bite. You don't have to stick with penne. Try rotini, farfalle, or even shells. Each shape holds sauce differently, giving you a new taste experience. Have fun and see which shape you like best. If you need gluten-free options, use gluten-free pasta. There are many types made from rice, quinoa, or chickpeas. They taste great and cook well in this dish. Just follow the package instructions for cooking time. To keep your Garlic Parmesan Pasta Bake fresh, store leftovers properly. Allow the dish to cool first. Then, transfer it to an airtight container. Place it in the fridge. It can last up to four days. For best results, cover it tightly. If you want to save it for longer, freezing works too. Use a freezer-safe container or a heavy-duty bag. Label it with the date. It can stay frozen for up to three months. Just remember, the texture may change a bit after freezing. When you are ready to enjoy the leftovers, reheating is simple. The best method is to use the oven. Preheat it to 350°F (175°C). Place the pasta bake in an oven-safe dish. Cover it with foil to keep it moist. Heat for about 20 minutes or until hot. You can also use a microwave. Place a portion in a microwave-safe bowl. Cover it loosely with a lid or a paper towel. Heat it in short bursts, stirring in between. This helps keep the texture and flavor intact. Avoid overheating, as it can dry out the dish. Enjoy your reheated Garlic Parmesan Pasta Bake just like the first time! Garlic Parmesan Pasta Bake lasts about 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh. This dish stays tasty and reheats well. Just make sure to check for any signs of spoilage before eating. Yes, you can make this dish ahead of time. Prepare it fully, cover it, and put it in the fridge. Bake it the next day when you’re ready to eat. This saves time and is great for busy days. Just remember to add a few extra minutes to the cooking time if it's cold from the fridge. You can serve Garlic Parmesan Pasta Bake with various side dishes. Some great options are: - A simple green salad - Garlic bread - Roasted vegetables - Steamed broccoli - A light soup These sides will balance the meal and add freshness. Yes, you can make this recipe gluten-free. Just use gluten-free penne pasta. The rest of the ingredients are naturally gluten-free. Always check the labels to ensure they meet your needs. Enjoy this dish just as much while staying gluten-free! This blog post covered how to make a delicious Garlic Parmesan Pasta Bake. We explored the main ingredients, from penne pasta to cheese variations. You learned the step-by-step instructions for cooking, mixing, and baking this dish to perfection. I shared tips for cooking, presentation, and even ingredient substitutions. Finally, I offered storage info and answered common questions about the dish. This pasta bake is easy to customize and perfect for any meal. Enjoy creating your version!$

A deliciously cheesy pasta bake with garlic, spinach, and Parmesan.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine Italian

Servings 6

Ingredients

12 oz penne pasta
3 tablespoons olive oil
6 cloves garlic, minced
1 teaspoon red pepper flakes (optional)
3 cups fresh spinach, chopped
2 cups ricotta cheese
1.5 cups grated Parmesan cheese, divided
2 cups marinara sauce
1 teaspoon Italian seasoning
to taste Salt and pepper
1 cup shredded mozzarella cheese
for garnish Fresh parsley, chopped

Instructions

Preheat your oven to 375°F (190°C).
Cook the penne pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, add olive oil and minced garlic. Sauté for about 2 minutes until fragrant, but do not let it brown.
Add the red pepper flakes (if using) and chopped spinach to the skillet. Cook for an additional 2-3 minutes or until the spinach wilts.
In a large mixing bowl, combine the cooked pasta, ricotta cheese, 1 cup of Parmesan cheese, and marinara sauce. Stir in the garlic and spinach mixture along with Italian seasoning, salt, and pepper. Mix until everything is evenly combined.
Transfer the pasta mixture to a greased 9x13 inch baking dish. Top with the remaining Parmesan cheese and sprinkle the mozzarella cheese evenly over the top.
Cover the baking dish with aluminum foil and bake for 20 minutes.
Remove the foil and continue baking for an additional 10-15 minutes or until the cheese is bubbly and golden.
Once done, remove from the oven and let it cool for a few minutes before serving.
Garnish with fresh chopped parsley before serving.

Notes

Feel free to adjust the amount of red pepper flakes to your spice preference.

Keyword bake, cheese, garlic, pasta, spinach