This weeknight staple is simple yet filled with flavor.
Baked Penne Rigate with Spinach and Mozzarella
Makes 8 to 10 servings
Ingredients
- 3 tablespoons olive oil
- 1 cup chopped yellow onion
- 3 cloves garlic, minced
- ½ cup white wine
- 2 (28-ounce) cans crushed tomatoes
- 2 tablespoons sugar
- 1 tablespoon plus 2 teaspoons chopped fresh thyme
- 1 tablespoon plus 2 teaspoons kosher salt
- 1 tablespoon plus 1 teaspoon chopped fresh oregano
- 1 teaspoon crushed red pepper
- ¼ teaspoon ground black pepper
- 2 tablespoons unsalted butter, cubed
- 1 cup heavy whipping cream
- 1 (6-ounce) bag fresh baby spinach, chopped
- 1 pound rigatoni pasta, cooked al dente per package instructions
- 1 pound mozzarella cheese, coarsely shredded and divided
- Garnish: fresh thyme, fresh oregano
Instructions
- In a large Dutch oven, heat olive oil over medium heat. Add onions; cook, stirring frequently, until just tender, 3 to 5 minutes. Add garlic; cook, stirring frequently, until fragrant, about 1 minute more. Add wine; cook until reduced, 6 to 7 minutes.
- Stir in tomatoes, sugar, thyme, salt, oregano, red pepper, and black pepper. Bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until sauce has reduced and thickened, about 35 minutes.
- Preheat oven to 350°. Spray a 13×9-inch glass baking dish with cooking spray.
- Remove Dutch oven from heat and stir in butter until melted. Stir in cream until well combined. Add spinach, pasta, and half of cheese, stirring until well combined. Pour pasta mixture into prepared pan. Top with remaining cheese. Bake until mixture is bubbly and cheese is melted, about 35 minutes.
- Increase oven temperature to 450°. Bake until cheese is browned, 2 to 3 minutes more. Let stand for 15 minutes before serving. Garnish with thyme and oregano, if desired.
