Pasta and noodles · Italian-American · 30 min
Cheesy Baked Penne with Tomato, Spinach & Roasted Red Peppers
- 30 min
- 2–6 servings
- 663 kcal / serving
A creamy, pinched-by-heat penne bake with tomato, spinach, and roasted peppers. The ricotta gives body, while the melty Italian cheese finish makes weeknights feel cozy without a long cook time.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (16oz) bagfrozen chopped spinach
- ½ (24 oz) jarmarinara sauce
- 5 ozpenne pasta
- ½ (15 oz) pkgricotta cheese
- ½ (12 oz) jarroasted red bell peppers
- ½ cupshredded cheese, Italian blend
From the pantry: salt
Cookware
baking dish · chef's knife · colander · cutting board · measuring cups · measuring spoons · medium saucepan · oven mitts · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Dairy, eggs & chilled
- ½ (15 oz) pkgricotta cheese
- ½ cupshredded cheese, Italian blend
Frozen
- ½ (16oz) bagfrozen chopped spinach
Pantry & dry goods
- 5 ozpenne pasta
Sauces, oils & condiments
- ½ (24 oz) jarmarinara sauce
- ½ (12 oz) jarroasted red bell peppers
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| frozen chopped spinach | ½ (16oz) bag | 1 (16oz) bag | 1 ½ (16oz) bags |
| marinara sauce | ½ (24 oz) jar | 1 (24 oz) jar | 1 ½ (24 oz) jars |
| penne pasta | 5 oz | 10 oz | 15 oz |
| ricotta cheese | ½ (15 oz) pkg | 1 (15 oz) pkg | 1 ½ (15 oz) pkgs |
| roasted red bell peppers | ½ (12 oz) jar | 1 (12 oz) jar | 1 ½ (12 oz) jars |
| shredded cheese, Italian blend | ½ cup | 1 cup | 1 ½ cups |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- 1. Heat the oven to 400°F and have a baking dish ready.
- 2. Cook the penne in salted, boiling water until just al dente, then drain.
- 3. Dice the roasted red peppers into small pieces and set aside.
- 4. Place the spinach in a colander to drain slightly.
- 5. Return the drained pasta to the pan with the spinach so it starts to wilt.
- 6. Stir in the peppers, marinara sauce, and ricotta until well combined and heated through.
- 7. Scrape the pasta mixture into the baking dish and sprinkle with the shredded cheese.
- 8. Bake until the cheese melts and the sauce is bubbly, about 10–12 minutes; remove from the oven and serve.
Two tips
- Prep the peppers in advance and grate the cheese ahead of time for a quicker bake.
- If you have extra cheese on hand, top with more shredded cheese or another melting cheese to vary the melt.
Nutrition per serving
- Calories
- 663 kcal
- Protein
- 35 g
- Carbs
- 81 g
- Fat
- 24 g
- Fiber
- 10 g
- Sodium
- 1354 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.