Creamy Baked Penne with Spinach -

Creamy baked penne with spinach is the kind of cozy pasta bake that feels restaurant-worthy but is absolutely doable on a weeknight. It’s loaded with tender penne, a garlicky cream sauce, plenty of melted cheese, and pockets of spinach in every bite.

Why you’ll love this baked penne

Easy comfort food: simple ingredients, big payoff.
Balanced and satisfying: creamy and cheesy with spinach to lighten it up.
Great for leftovers: reheats beautifully for lunch.
Flexible: add protein, swap greens, or change the cheese blend.

Ingredients you’ll need

Penne pasta
Olive oil or butter
Garlic
Fresh baby spinach (or thawed frozen spinach, well-drained)
Heavy cream (or half-and-half for a lighter version)
Cream cheese (for extra silkiness)
Grated Parmesan
Shredded mozzarella (plus a little extra for the top)
Italian seasoning
Salt and black pepper
Optional: crushed red pepper flakes, lemon zest, or a squeeze of lemon

How to make creamy baked penne with spinach

This comes together in three simple parts: cook the pasta, make the sauce, then bake until bubbly and golden.

Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
Cook penne in well-salted water until just al dente (about 1–2 minutes shy of the box time). Drain.
In a large skillet, warm olive oil (or melt butter) and sauté garlic until fragrant, about 30 seconds.
Add spinach and cook just until wilted (or stir in thawed, squeezed-dry frozen spinach).
Lower the heat and stir in cream and cream cheese until smooth.
Add Parmesan, Italian seasoning, salt, and pepper. Stir until melted and cohesive.
Off heat, stir in mozzarella, then fold in the cooked penne until evenly coated.
Transfer to the baking dish, top with a handful of mozzarella and a sprinkle of Parmesan.
Bake 18–22 minutes until hot and bubbly; broil 1–2 minutes for a lightly browned top (watch closely).
Rest 5–10 minutes before serving so the sauce sets up.

Tips for the creamiest pasta bake

Undercook the pasta slightly: it finishes in the oven and won’t get mushy.
Salt in layers: salt the pasta water and taste the sauce before baking.
Use room-temp cream cheese: it melts faster and stays smooth.
Want it saucier? Reserve 1/2 cup pasta water and stir a splash into the sauce if needed.

Easy add-ins and swaps

Protein: shredded rotisserie chicken, cooked Italian sausage, or crispy bacon.
Veggies: sautéed mushrooms, roasted broccoli, or sun-dried tomatoes.
Cheese: swap mozzarella for provolone; add a little fontina for extra melt.
Greens: kale works too—just cook it a bit longer than spinach.

Make-ahead, storage, and reheating

Make ahead: assemble (don’t bake), cover, and refrigerate up to 24 hours. Bake covered for 15 minutes, then uncover and finish until bubbly.
Refrigerate: store leftovers in an airtight container up to 4 days.
Reheat: microwave with a splash of milk/cream, or warm covered in a 350°F oven until hot.
Freeze: freeze in a tightly wrapped, oven-safe dish up to 2 months. Thaw overnight and bake until heated through.