Smart Recipe Kitchen

2026-05-09

This baked pasta is comforting, generous, and useful when you want leftovers. Serves 6.

Ingredients:

• 12 ounces penne or rigatoni
• 1 tablespoon olive oil
• 1 pound Italian sausage, casings removed
• 3 cloves garlic, minced
• 1 jar marinara sauce, 24 ounces
• 4 cups baby spinach
• 1 cup ricotta cheese
• 1 1/2 cups shredded mozzarella
• 1/4 cup grated Parmesan
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Instructions:

1. Heat the oven to 400°F. Grease a 9-by-13-inch baking dish.
2. Cook the pasta in salted water until just shy of al dente. Drain.
3. Heat the olive oil in a skillet over medium heat. Cook the sausage, breaking it up, until browned. Add the garlic and stir 30 seconds.
4. Stir in the marinara and spinach. Cook until the spinach wilts.
5. Combine the pasta with the sauce mixture, ricotta, 1 cup mozzarella, Parmesan, salt, and pepper.
6. Transfer to the baking dish and top with the remaining 1/2 cup mozzarella.
7. Bake 20 minutes until hot and bubbly. Let stand 5 minutes before serving.

Why it works:

Mixing ricotta into the pasta instead of layering it keeps every portion creamy.

Timing:

Prep 15 minutes, cook 35 minutes, total about 50 minutes.