Baked Spinach Spaghetti

baked spinach spaghetti

This post is for my brother, who recently started grad school in Boston and is looking for recipes he can make on the weekend that will last him for several days so he doesn’t have to think about cooking during the week. This dish came from a rummage through my pantry and a bit of a hankering for comfort food. There is absolutely nothing in the world as comforting to me as a red sauce and pasta. But add some cheese and breadcrumbs, then bake it until the sauce infuses with the noodles, and you’ve got comfort food in another dimension. In fact, I think all of my ultimate comfort foods involve some combination of tomato sauce, cheese, and carbs.

I bet you’ll find most, if not all, of these ingredients are already in your pantry and fridge. The oven does a lot of the work here. You don’t need to reduce the sauce to perfection over the stove. During baking, the flavors will become concentrated, and the ricotta will bring out the sweetness of the tomatoes.


spaghetti boiling on the stove

Baked Spinach Spaghetti
1/2 lb. spaghetti
olive oil
2 garlic cloves, minced
1/2 yellow onion, diced
3 thyme sprigs
1 bay leaf
1/2 c. white wine
1 can whole tomatoes, pureed
1/2 bag of frozen spinach
1/2 c. ricotta
1 c. breadcrumbs
1  c. parmesan cheese

Preheat oven to 350 degrees.

If you have a dutch oven or an oven-ready pot, this is a good time to use it. Otherwise, you can use a large saucepan and transfer everything to a pyrex before you bake.

Warm olive oil over medium and then saute the garlic and onions with salt and pepper, bay leaf, and thyme for about 5 minutes, until translucent and fragrant. Add the white wine until it reduces by half, about 3 minutes. Add the pureed tomatoes to the garlic, onions, and wine, and let it simmer.

At this point, turn the heat on high under a pot of water and bring to a boil. When it boils, add a handful of salt and cook the spaghetti until it is about half cooked-through, 5 minutes or so. It’s going to continue cooking in the oven.

While the pasta is boiling, add the spinach to the tomato sauce pot. Add salt to taste. With a slotted pasta spoon, transfer the spaghetti directly to the pasta sauce and turn the pot off the heat. Stir in ricotta so that the pasta and the sauce are nicely integrated. Cover with breadcrumbs and parmesan cheese, then drizzle with a bit of olive oil. Pop in the oven, uncovered, for about 25 minutes.

red sauce


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About Kate Soto

5 responses to “Baked Spinach Spaghetti”

  1. Mary Soto says :

    Looks yummy. I wonder if dad would eat it? Love, mom

  2. Siggy says :

    That made me hungry … too bad it´s only breakfast time … 🙂

  3. Michael says :

    how yummy!
    check out my food blog and tell me what you think:


  4. jennifer says :

    this recipe just looks terrible. pasta. white wine. cheese. bah!!

    (oh my god can you imagine eating the leftovers for breakfast?? that is, if there were even any to have left over…)

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