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Creamy Tuscan Spinach Pasta Bake

Creamy Tuscan Spinach Pasta Bake - featured image
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This comforting pasta bake features creamy cottage cheese, tangy sun-dried tomatoes, and vibrant spinach, all layered under a golden, bubbly cheese crust. It’s an easy, crowd-pleasing dinner inspired by classic Tuscan flavors and perfect for busy weeknights or cozy gatherings.

Ingredients

Scale
  • 12 oz penne, rigatoni, or fusilli pasta (whole wheat or gluten-free optional)
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 medium yellow onion, diced
  • 1/2 cup oil-packed sun-dried tomatoes, sliced and drained (reserve a little oil)
  • 5 cups fresh spinach, roughly chopped (or 1 package frozen spinach, thawed and squeezed dry)
  • 1 cup heavy cream (or half & half or coconut cream)
  • 1 cup cottage cheese, blended until smooth (or ricotta)
  • 1 cup freshly grated Parmesan cheese, divided
  • 1 cup shredded mozzarella cheese, divided
  • 2 tsp Italian seasoning
  • 1/2 tsp smoked paprika (optional)
  • 1 tsp salt, or to taste
  • 1/2 tsp freshly cracked black pepper
  • 1/4 tsp red pepper flakes (optional)
  • 1/2 cup chicken or vegetable broth (or water)

Instructions

  1. Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook pasta until just al dente, about 8-9 minutes. Drain and set aside.
  2. In a large skillet, heat olive oil over medium. Add diced onion and sauté for 3-4 minutes until soft. Stir in minced garlic and cook for 1 minute.
  3. Add sun-dried tomatoes and chopped spinach. Cook for 2-3 minutes until spinach wilts and tomatoes soften.
  4. In a blender or food processor, combine cottage cheese, half the Parmesan, heavy cream, Italian seasoning, smoked paprika, salt, pepper, and broth. Blend until smooth and creamy.
  5. In a large mixing bowl, combine drained pasta, sautéed veggies, and creamy sauce. Toss until evenly coated. Fold in half the mozzarella and remaining Parmesan.
  6. Pour mixture into a greased 9×13-inch baking dish. Sprinkle remaining mozzarella and a touch more Parmesan on top.
  7. Bake uncovered at 375°F (190°C) for 25-30 minutes, until bubbly and golden brown. For a crispier top, broil for 2-3 minutes at the end.
  8. Let the pasta bake rest for 5-10 minutes before serving.

Notes

Use al dente pasta to avoid mushiness. Squeeze frozen spinach dry to prevent watery sauce. Blend cottage cheese for a smooth, creamy texture. Freshly grated cheese melts best. For extra crunch, broil briefly at the end. Let rest before serving for best texture. Easily adaptable for gluten-free or vegan diets.

Nutrition

Keywords: Tuscan pasta bake, creamy spinach pasta, sun-dried tomato pasta, comfort food, easy dinner, Italian casserole, vegetarian pasta bake

Find it online: https://forkifyfun.com/creamy-tuscan-spinach-pasta-bake-recipe-easy-sun-dried-tomato-dinner/