So, I was feeling really lazy one night and didn’t want to spend hours in the kitchen. I wanted something cheesy, comforting, and easy to whip up. I had some pasta, a bag of fresh spinach that was about to wilt, and a can of diced tomatoes lying around. Perfect! I thought this could be a quick win. But then, I got distracted and forgot to add the cheese until the very end. Let me tell you, that was a mistake I won’t make again! The cheese should be mixed in for that gooey, melty goodness throughout.
After that little mishap, I made this Cheesy Spinach and Tomato Pasta Bake, and it turned out amazing! It’s a one-pan wonder that you can throw together in under 30 minutes, and the best part? You can just dump everything in and let the oven do the work. Plus, who can resist that bubbling, cheesy top?
This dish is perfect for those weeknight cravings when you want something hearty without the fuss. It’s got all the good stuff: pasta, veggies, and tons of cheese. Trust me, you’ll want to make this tonight!
Ingredients
8 oz pasta (penne or rotini)
1 can (15 oz) diced tomatoes
2 cups fresh spinach
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 tsp garlic powder
1 tsp Italian seasoning
Salt and pepper to taste
1 tbsp olive oil
How to Make It
Preheat your oven to 375°F (190°C).
In a large bowl, mix the uncooked pasta, diced tomatoes, spinach, garlic powder, Italian seasoning, olive oil, and salt and pepper.
Transfer the mixture to a baking dish and cover with aluminum foil.
Bake for 20 minutes.
Remove the foil and stir in half of the mozzarella cheese.
Top with the remaining mozzarella and all the Parmesan cheese.
Bake for an additional 10-15 minutes until the cheese is bubbly and golden.
Serve
Serve it warm, straight from the dish, and enjoy that cheesy goodness!
