Cheesy Spinach Penne Bake with Three Cheeses and Crispy Panko

This hearty baked pasta is a crowd-pleaser that feeds the whole family-with leftovers for lunch the next day! Penne pasta and fresh spinach are tossed in a rich marinara sauce, then layered with melty mozzarella and a savory Italian cheese blend. Baked until bubbly and golden, it’s the ultimate comfort food.

To finish, a buttery toasted panko topping adds crunch, while Parmesan and chili flakes bring extra flavor. Serve it straight from the baking dish for maximum cheese pull and plenty of oohs and aahs at the table.

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Ingredients

4 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

2 unit Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

12 ounce Penne PastaView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 cup Italian Cheese BlendView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 unit Cooking SprayView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with rack in top position. Bring a large pot of salted water to a boil. Roughly chop the spinach.
2. Add penne to boiling water and cook until almost al dente, 9-11 minutes. Reserve 1 cup pasta water, then drain. While pasta cooks, coat an 8×8-inch baking dish with cooking spray.
3. In the same pot over medium-high heat, combine crushed tomatoes, spinach, stock concentrates, Italian seasoning, garlic powder, 1/4 cup reserved pasta water and 2 tablespoons butter. Cook, stirring, until butter melts and mixture combines, 1-2 minutes. Remove from heat. Add drained penne, mozzarella and Italian cheese blend; stir to coat. Season with 1/4 teaspoon salt and pepper to taste.
4. Transfer pasta mixture to prepared baking dish. Cover dish with foil (spray foil with cooking spray, coated side down). Bake on top rack until bubbling, 13-15 minutes. Be careful of steam when removing foil.
5. Meanwhile, melt garlic herb butter in a medium pan over medium heat. Add panko and cook, stirring, until golden, 3-4 minutes. Transfer to a small bowl.
6. Let baked penne cool 5 minutes. Top with garlic herb panko, Parmesan and chili flakes to taste. Serve family style from the dish.

Recipe Tips

FAQ

Can I use frozen spinach instead of fresh?

Yes, thaw and squeeze dry about 5 ounces of frozen spinach before adding to the sauce.

How do I store leftovers?

Cool completely, then refrigerate in an airtight container for up to 4 days. Reheat in the oven or microwave.

Can I make this dish ahead of time?

Assemble the unbaked casserole, cover and refrigerate up to 24 hours. Bake as directed, adding 5-10 minutes to the baking time.