Baked spinach and tomato pasta

Baked spinach and tomato pasta

Shape Magazine
  • Prep: 15 min
  • Cook Time: 20 min
  • Total: 35 min
  • Serving:

Healthier than classic ziti, this easy baked pasta recipe is just as comforting with a healthy boost of green and red veggies.


  • 2 cups whole-wheat penne
  • 1 tablespoon plus 1 teaspoon olive oil, divided
  • 1 clove garlic, minced
  • 4 cups baby spinach
  • 3 cups diced tomato, divided
  • 1 tablespoons dried oregano (or any herb)
  • Pinch of salt
  • 3⁄4 cup shredded low- fat cheddar cheese, divided


  1. Preheat oven to 350 degrees F.
  2. In a large pot of boiling water, cook pasta according to package directions until al dente, about 12 minutes. Rinse penne under cold water and drain; set aside.
  3. Heat 1 tablespoon of the oil in a skillet over medium. Add garlic and stir until fragrant. Add spinach and 2 cups of tomato; cook for 4 minutes, until spinach wilts.
  4. In a medium bowl, combine remaining 1 cup of tomato, herbs, and salt. Transfer the cooked tomato mixture to the bowl and stir well. Add pasta to tomato mixture and combine thoroughly. Stir in 1/2 cup of the cheese.
  5. Grease bottom of baking dish with remaining 1 teaspoon oil. Pour tomato pasta mixture into dish. Bake uncovered for 15 minutes, then remove from oven and sprinkle with remaining 1/4 cup cheese. Bake until cheese melts, about 4 more minutes. Let stand for 5 minutes before serving.


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