Back Pocket Easy Baked Pasta

Everyone needs that delicious recipe that they can make when they need to feed a group, a dish to take to a pot luck or to have leftovers for a quick, nutritious dinner another night. This recipe has you covered! I have a couple recipes like this one in my recipe box for years and have made them on repeat many many times, always to rave reviews and satisfied tummies!  The greens in this recipe are optional or you can add a lot more if you want more spinach and kale. Sauteed mushrooms are delicious too and changes the recipe up so it’s not the same each time. It’s a comfort food dish that is great year-round.  

Tomatoes (in the marinara sauce) are an anti-inflammatory, an antioxidant and support the immune system.  Tomatoes are a source of potassium, VitC, VitB and VitE, the latter two support heart health. Tomatoes also contain lutein and zeaxanthin that support eye health and macular degeneration.

Ricotta Is a soft cheese that is loaded with protein. The whey component in ricotta contains essential amino acids that support muscle growth, support lowering of bad cholesterol levels and blood pressure levels.

Fresh garlic contains an amino acid protein called ‘alliin’. When the garlic clove is chopped, minced or crushed, a heat sensitive enzyme, ‘alliinase’, is released. Cooking cut garlic before alliinase is released stops the nutritional magic from happening. Together alliin + alliinase form allicin, which is an antioxidant, an antibiotic and has been found to reduce inflammation. Studies have shown that allicin can help promote a healthy heart by lowering bad cholesterol and the antioxidants in garlic may help protect against dementia.

Spinach – extremely nutrient-rich vegetable, including potassium, magnesium, and vitamins B6, B9, E, C, K, high amounts of carotenoids (turns into VitA in the body), folic acid, iron, and calcium.

Kale, one of the most nutrient dense plant foods on the planet, is a member of the superfood group. It is an antioxidant, low in calories and is a good source of plant-based calcium, copper, manganese and potassium.  It is also a rich source of VitA (beta carotene – supports eye health), VitC, VitB6 and VitK (important for blood clotting).  

As always, when you make this recipe, I would love to see your creation so please post a photo of your Back Pocket Easy Baked Pasta goodness and tag my IG account #RenataCollective or leave a comment with your thoughts!

Prep Time: 15 minutes / Cook Time: 30 minutes / Makes: 9x13 Baking Dish  

 Ingredients

  • 4 Cloves Garlic - minced and set aside to work its nutritional magic

  • 4 Cups Tubular Pasta – conventional or gluten free - Scoobidoo noodles in the photo (makes it a fun dish)

  • 2 Teaspoons Olive Oil - divided

  • 4 Cups Marinara Sauce – Homemade or store bought

  • 2 Cups Ricotta

  • 1 Tablespoon Lemon Zest

  • 1 teaspoon Dried Oregano

  • 1 teaspoon Dried Basil

  • 1 teaspoon Dried Parsley

  • ½ teaspoon Dried Thyme

  • ¼ teaspoon Chili Flakes

  • A Generous Pinch of Herbed Seasoned Sea Salt or regular sea salt

  • Generous Grinds of Fresh Black Pepper

  • 1½ Cups Baby Spinach

  • 1½ Cup Kale

  • 2 Cups Grated Mozzarella Cheese

  • ½ Cup Grated Parmesan Cheese

  • 1/3 Cup Vegan Parm (optional)

  • A Few Grinds of Fresh Black Pepper

How It’s Made

  • Mince the garlic and set it aside so it can work its nutritional magic.

  •  Preheat your oven to 375°F. Prepare a 9 x 13 baking dish by drizzling a teaspoon of olive oil on the bottom and spreading it around.

  • Get a large pot of salted water boiling and cook the pasta until it is al dente – check the package for the suggested cooking time.  When done, drain well with some extra shakes of the colander as tubular pasta holds more water than flat pasta. Return the pasta to the pot and add 2 cups of the marinara sauce to the cooked pasta – stir to cover the pasta in the sauce.

  • In a medium bowl, add the ricotta cheese, garlic, lemon zest, oregano, basil, parsley, thyme, chili flakes, a pinch of the herbed seasoned sea salt, or regular sea salt, and a few grinds of fresh black pepper. Stir to mix well.  

  • In a medium frying pan, over medium heat, drizzle the remaining teaspoon of olive oil and when hot add the garlic, spinach and kale and stir until the greens are wilted, there is no water left in the pan (the greens will release water as they cook) and the garlic is lightly browned. Turn the mixture onto a cutting board and chop so there are no large pieces.

  • You are now ready to assemble the dish!

  • Spoon ½ cup marinara sauce on the bottom of the baking dish and spread it around to cover.

  • Follow me here – some ingredients you will use half and half in two layers.  Some you will use in thirds so you top the dish with sauce and cheeses. Here we go: add half the pasta to the baking dish, spoon half the remaining marinara sauce over the pasta. Spoon half the ricotta mixture over the sauce. Distribute a third of the mozzarella over the ricotta layer. Sprinkle a third of the parmesan cheese and vegan parm on top of the mozzarella. Distribute half the greens on top of the parmesan layer. Repeat with the second layer – pasta, sauce, ricotta, 1/3 mozzarella, 1/3 parmesan, vegan parm, rest of the greens. End with the rest of the mozzarella, parmesan cheese and vegan parm.  Add a few grinds of fresh black pepper.

  • Bake for 30 minutes until the sides are bubbling and the dish is hot.

  • Serve hot!  Leftovers are super delicious!

Enjoy!

Budget Friendly, Dinner, Gluten Free, Healthy eating, Light SupperRenata RichardsonAntioxidant, Eye Health, Heart Health, Back Pocket Easy Baked Pasta, Vit K, VitC, Vit C, VitA, Vitamin AComment