Cheesy Spinach Baked Penne Recipe

Fragrant fennel and creamy cottage cheese elevate this cheesy spinach baked penne to a wholesome favorite you’ll always want at the center of your family dinner table. It’s delicious with a crisp Caesar salad, garlic breadsticks, roasted zucchini, a glass of Chianti; in fact most things.

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Cheesy Spinach Baked Penne Recipe Ingredients

• 12-ounce box fiber-and-calcium-enriched penne
• 1 tablespoon olive oil
• 1/2 teaspoon fennel seeds, crushed
• 3 cloves garlic, thinly sliced
• 28-ounce can no-salt-added crushed tomatoes
• 1 sprig fresh basil (plus 1/2 cup leaves, torn, for garnish)
• 16-ounce container 1-percent cottage cheese
• 8-ounce block part-skim mozzarella (half grated, half cubed)
• 1/4 cup grated Parmesan cheese
• 10-ounce block frozen chopped spinach, thawed and squeezed dry
• Kosher salt and freshly ground black pepper
• Nonstick cooking spray

How To Make Cheesy Spinach Baked Penne Recipe

1. Prep and boil: Preheat your oven to 200ºC/400ºF and mist a 2 to 2 1/2-quart baking dish with nonstick cooking spray. Bring a large pot of salted water to a rolling boil and cook the penne according to the package directions until it is perfectly al dente.
2. Simmer the fennel sauce: While the pasta boils, heat the olive oil in a medium pot over medium heat. Sauté the crushed fennel seeds and sliced garlic for about 2 minutes until the kitchen smells aromatic. Stir in the crushed tomatoes, the whole basil sprig, salt, and pepper. Let the sauce simmer gently for 10 to 15 minutes until it thickens slightly and the raw tomato edge has softened into a rich, savory base.
3. Toss the pasta: Remove the sauce from the heat and discard the basil sprig. Pour the warm sauce over the cooked, drained penne and toss well to coat every tube. Stir in the cubed mozzarella; these will create delicious, gooey pockets of cheese inside the bake. Transfer exactly half of this pasta mixture into your prepared baking dish.
4. Cream the cheese and spinach: Place the cottage cheese in a food processor and pulse until it is silky and smooth. Add the shredded mozzarella and Parmesan, pulsing just a few more times to combine. Take half of this creamy mixture and stir it together with the squeezed-dry spinach. Drop spoonfuls of this spinach-cheese blend over the pasta in the dish.
5. Layer and bake: Top the spinach layer with the remaining pasta, and then spread the rest of the plain cottage cheese mixture over the very top. Slide the dish into the oven and bake for about 30 minutes until the cheese is bubbly and the top has achieved a beautiful golden-brown crust.
6. Rest and garnish: Allow the baked penne to stand for 10 minutes before serving. This “setting” time is crucial for the layers to firm up so you can serve clean, hearty portions. Scatter the fresh torn basil over the top just before bringing it to the table.

Recipe Tips

• Why process the cottage cheese: Blending cottage cheese until smooth is a fantastic, high-protein alternative to using ricotta. It creates a creamy, velvety texture that melts beautifully into the pasta without the graininess sometimes found in low-fat ricotta.
• The secret of fennel seeds: Crushing the fennel seeds before adding them to the oil releases their essential oils. This provides a subtle “Italian sausage” flavor to the vegetarian dish without the added fat or meat.
• Squeeze the spinach: This is the most important step! Frozen spinach holds an incredible amount of water. If you don’t squeeze it until it’s completely dry using a clean kitchen towel, your baked penne will end up watery and thin.
• How to get the best cheese pull: Using a combination of cubed and shredded mozzarella ensures you get both a golden crust on top and deep, melted “cheese pulls” in the center of the bake.

What To Serve With Cheesy Spinach Baked Penne Recipe?

This Cheesy Spinach Baked Penne Recipe is a comforting, savory meal that needs a fresh or crunchy pairing! A side of Garlic Butter Breadsticks is the classic choice for mopping up any extra tomato sauce. For a lighter touch, a Crisp Caesar Salad with plenty of lemon adds a lovely acidity that cuts through the three types of cheese! A side of Roasted Balsamic Mushrooms or a glass of Medium-Bodied Chianti pairs wonderfully with the fennel and basil aromatics.

How To Store Cheesy Spinach Baked Penne Recipe

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat: This dish reheats exceptionally well. Place a portion in the oven at 350ºF for 15 minutes, or microwave for 2 minutes with a small splash of water to keep the pasta from drying out.
• Freeze: You can freeze the entire assembled dish (before baking) for up to 3 months. Wrap tightly in plastic wrap and foil. Bake directly from frozen, adding an extra 20 minutes to the total cooking time.

Cheesy Spinach Baked Penne Recipe Nutrition Facts

• Calories: 380 kcal (per serving)
• Total Fat: 12 g
• Saturated Fat: 6 g
• Cholesterol: 35 mg
• Sodium: 620 mg
• Total Carbohydrates: 44 g
• Protein: 24 g
• Fiber: 6 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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