Baked pasta is one of those meals that are well worth the wait, because the slight crunchiness of the edges of the pasta, oozing with cheese, topped with roasted tomatoes and spinach is seriously just divine. I’ve never really been into casseroles, just because I never ate it at home, but with all of the cooking I’ve done in college, I thought now was the perfect time to experiment. Regular pasta just seems so boring now after making such a delicious casserole. The penne bake doesn’t differ too much from a regular pasta dish, so if you’re feeling a little more daring with your pasta, try this recipe!
- 1/2 pound penne pasta
- 3 cups marinara sauce
- 1/2 yellow onion
- 3 cloves garlic
- 4 cups spinach
- 1 cup tomatoes, diced
- 1/4 cup breadcrumbs
- 1 tbs dried oregano
- 1 pinch crushed red pepper
- 2 cups shredded mozzarella
- Vegetable oil
- Salt and pepper
Cook pasta according to package directions, drain, set aside.
Heat oil in skillet over medium heat, add onions until soft.
Add garlic, oregano and crushed red pepper, stir until fragrant.
Mix in pasta and spinach.
Stir in marinara sauce.
Season with salt and pepper, mixing until even.
Pour pasta mixture into baking pan, top with shredded cheese and breadcrumbs.
Bake at 400 °F for 20 minutes. Use broiler for about 1 or 2 minutes if necessary.
Recipe adapted from here.
I’ve never been a big fan of cheese, but even looking at this now makes my stomach rumble.
Your stomach will be content and satisfied after this delicious meal. On top of that, if I can make this in the kitchen in the lounge as a college student, then you can definitely make this too!
Bon appétit! ♥