Spinach Rotini Bake

As we get closer to “back to school” I wanted to share an easy recipe for week night dinners! This spinach rotini bake is made with a homemade sauce, plenty of noodles, and fresh baby spinach.


  • 16oz uncooked rotini noodles (I used Nature’s Promise brand of Green Pea & Quinoa Rotini and Corn Rotini- 1 box of each)
  • 2 cups fresh baby spinach
  • 1 cup ricotta cheese
  • 1 tsp crushed red pepper flakes
  • 1/4 cup parmesan cheese

Sauce Ingredients

  • 1 Tbsp extra virgin olive oil
  • 2 cloves garlic (minced)
  • 1 pint fresh cherry tomatoes (halved)
  • 1 14oz can of petit diced tomatoes
  • 1 tsp crushed red pepper flakes
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp pepper


Make Sauce:

  • Heat olive oil in a sauce pan over medium heat
  • Add garlic and cook until fragrant
  • Add cherry tomatoes
  • Stir frequently and cook for approximately 4 minutes
  • Add can of diced tomatoes and seasoning

Preheat oven to 425°.

Cook rotini according to package instructions.

Add your cooked rotini noodles, spinach, ricotta cheese, crushed red pepper flakes, and sauce in a large baking dish and mix together.

Baked covered at 425° for 15 minutes.

Let cool slightly, add parmesan cheese, and enjoy!

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