Easy Baked Pasta with Spinach
This Easy Baked Pasta with Spinach is a quick, cheesy, and nutritious meal perfect for busy weeknights and family dinners.
Equipment
- Large Pot
- Colander
- Mixing Bowl
- Baking Dish
- Aluminum Foil
- Wooden Spoon or Spatula
Ingredients
- 16 oz rotini pasta
- 10 oz frozen spinach thawed and squeezed dry
- 24 oz marinara sauce your favorite brand or homemade
- 1 large egg helps bind the ingredients together
- 2 cups cottage cheese creamy and rich
- 1 cup shredded mozzarella for melty cheesy topping
- 1/2 cup grated parmesan nutty flavor
- 3 cloves garlic minced
- 1 tsp Italian seasoning
- 1/2 tsp crushed red pepper for a subtle kick
- 1/2 tsp cracked pepper freshly cracked
- 1/2 tsp sea salt to taste
- fresh parsley or basil optional, for garnish
Instructions
- Begin by boiling a large pot of salted water. Add the rotini pasta and cook according to the package instructions until al dente. Drain the pasta in a colander and set aside.
- In a mixing bowl, combine the thawed and drained spinach, cottage cheese, large egg, minced garlic, Italian seasoning, crushed red pepper, cracked pepper, and sea salt. Stir until well mixed.
- In the same pot you used for the pasta, add the drained rotini and your favorite marinara sauce. Toss to coat the pasta evenly with the sauce.
- Preheat your oven to 350°F (175°C). In your baking dish, start layering by adding half of the pasta mixture. Next, spread the spinach and cottage cheese mixture over the pasta. Top with the remaining pasta mixture. Finally, sprinkle the shredded mozzarella and grated parmesan cheese on top.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden.
- Once out of the oven, let the baked pasta cool for a few minutes. If desired, garnish with fresh parsley or basil before serving. Enjoy your Easy Baked Pasta with Spinach warm!
Notes
- Drain spinach well to avoid watery baked pasta.
- Do not overcook pasta; it will cook further in the oven.
- Cover with foil while baking to prevent cheese from burning.
- Feel free to add other veggies or proteins for variation.
- Store leftovers in an airtight container in the fridge for up to 4 days.