Ingredients
Scale
- 12 oz (340g) penne or rigatoni pasta 🍝
- 2 tablespoons olive oil 🫒
- 1 onion, chopped 🧅
- 2 cloves garlic, minced 🧄
- 10 oz (280g) fresh spinach, chopped 🥬
- 15 oz (425g) ricotta cheese 🧀
- 1 cup grated mozzarella cheese 🧀
- 1/2 cup grated Parmesan cheese 🧀
- 1 egg, lightly beaten 🥚
- 1 teaspoon dried oregano 🌿
- Salt and pepper, to taste 🧂
- 1/2 cup marinara sauce (optional) 🍅
Instructions
- Preheat oven to 375°F (190°C).
- Cook the pasta in salted boiling water until al dente according to package directions. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté 3–4 minutes until translucent.
- Add the minced garlic and cook 30–60 seconds until fragrant.
- Add the chopped spinach to the skillet and cook 2–3 minutes until wilted. Remove from heat and let cool slightly.
- In a large bowl, combine ricotta, half the mozzarella, half the Parmesan, the beaten egg, dried oregano, salt and pepper. Stir until smooth.
- Fold the drained pasta and wilted spinach into the ricotta mixture, mixing until the pasta is evenly coated.
- Transfer the mixture to a lightly greased baking dish. Spoon the marinara over the top if using, then sprinkle the remaining mozzarella and Parmesan evenly.
- Bake for 25–30 minutes, until the top is golden and bubbly. Let rest 5 minutes before serving.
- Serve warm with extra marinara or a simple green salad on the side.