Cheesy baked pasta with sun-dried tomatoes, spinach and gooey mozzarella, baked until golden and bubbly.
# What You'll Need:
→ Pasta
01 - 12 oz (340 g) penne or rigatoni
→ Sauce & Vegetables
02 - 2 tbsp olive oil
03 - 1 small yellow onion, finely chopped
04 - 3 cloves garlic, minced
05 - 1 (14 oz/400 g) can crushed tomatoes
06 - 1/2 cup (70 g) sun-dried tomatoes in oil, drained and sliced
07 - 4 cups (120 g) fresh baby spinach
08 - 1 tsp dried oregano
09 - 1/2 tsp red pepper flakes (optional)
10 - Salt and freshly ground black pepper, to taste
→ Cheese
11 - 1 cup (100 g) shredded mozzarella cheese
12 - 1/2 cup (50 g) grated Parmesan cheese
13 - 1 cup (250 g) ricotta cheese
→ Garnish
14 - Fresh basil leaves, torn
# How-To Steps:
01 - Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish.
02 - Bring a large pot of salted water to a boil. Cook the pasta until just al dente, about 1-2 minutes less than package directions. Drain and set aside.
03 - Meanwhile, heat olive oil in a large skillet over medium heat. Add the onion and sauté until softened, about 3-4 minutes. Add the garlic and cook for 1 minute more.
04 - Stir in the crushed tomatoes, sun-dried tomatoes, oregano, and red pepper flakes (if using). Simmer for 5 minutes. Add the spinach and cook until wilted, about 2 minutes. Season with salt and pepper.
05 - Remove from heat. Stir in ricotta and half of the mozzarella and Parmesan cheeses.
06 - Add the drained pasta to the sauce and mix until well combined.
07 - Transfer the mixture to the prepared baking dish. Sprinkle the remaining mozzarella and Parmesan evenly over the top.
08 - Bake for 20-25 minutes, or until golden and bubbly.
09 - Remove from oven. Let rest for 5 minutes, then garnish with fresh basil before serving.
