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Easy Baked Tomato Pasta with Spinach

Easy Baked Tomato Pasta with Spinach


  • 2 cups whole-wheat penne
  • 1 tablespoon plus 1 teaspoon olive oil, divided
  • 1 clove garlic, minced
  • 4 cups baby spinach
  • 3 cups diced tomato, divided
  • 1 tablespoon dried oregano (or any herb)
  • Pinch of salt
  • 3/4 cup shredded low-fat cheddar cheese, divided


  1. Preheat oven to 350 F. In a large pot of boiling water, cook pasta according to package directions until al dente, about 12 minutes. Rinse penne under cold water and drain; set aside.
  2. Heat 1 tablespoon of the oil in a skillet over medium. Add garlic and stir until fragrant. Add spinach and 2 cups of tomato; cook for 4 minutes, until spinach wilts. In a medium bowl, combine remaining 1 cup of tomato, herbs, and salt. Transfer the cooked tomato mixture to the bowl and stir well. Add pasta to tomato mixture and combine thoroughly. Stir in 1/2 cup of the cheese.
  3. Grease bottom of baking dish with remaining 1 teaspoon oil. Pour tomato pasta mixture into dish. Bake uncovered for 15 minutes, then remove from oven and sprinkle with remaining 1/4 cup cheese. Bake until cheese melts, about 4 more minutes. Let stand for 5 minutes before serving.

Nutrition Information

Per serving: 210 kcal cal., 6 g fat (1 g sat. fat), 390 mg sodium, 5 g fiber, 4 g sugar, 11 g pro., 149 mg calcium, 2 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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