One-Pot Penne With Spinach & Ricotta – Creamy, Cozy, and Weeknight Easy

This is the kind of pasta you crave on a busy night: simple ingredients, minimal cleanup, and a bowlful of comfort. Penne cooks right in the pot with broth and tomatoes, soaking up flavor as it softens. Spinach wilts in at the end, and ricotta brings a mellow creaminess that feels cozy without being heavy.

It’s hearty, family-friendly, and flexible enough to handle whatever you have in the fridge. If you can stir a pot, you can make this—and you’ll want to again and again.

One-Pot Penne With Spinach & Ricotta – Creamy, Cozy, and Weeknight Easy

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• Penne pasta: About 12 ounces (340 g).Regular or whole-wheat both work.
• Olive oil: 2 tablespoons for sautéing and richness.
• Yellow onion: 1 small, finely chopped.
• Garlic: 3–4 cloves, minced.
• Crushed red pepper flakes: A pinch for gentle heat (optional).
• Italian seasoning or dried oregano and basil: 1–2 teaspoons total.
• Low-sodium vegetable or chicken broth: 3 cups.
• Crushed tomatoes: 1 can (14–15 ounces).
• Ricotta cheese: 1 cup, whole-milk preferred for creaminess.
• Baby spinach: 5–6 ounces (about 5 cups lightly packed).
• Parmesan cheese: 1/2 cup freshly grated, plus more for serving.
• Lemon zest and juice: Zest of 1/2 lemon and 1–2 teaspoons juice for brightness.
• Salt and black pepper: To taste.
• Fresh basil or parsley: A handful, chopped (optional garnish).

Method

 

1. Sauté the aromatics. Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add onion with a pinch of salt and cook 4–5 minutes until translucent. Stir in garlic and red pepper flakes and cook 30 seconds until fragrant.
2. Toast the spices. Sprinkle in Italian seasoning (or oregano and basil).Stir for 20 seconds to bloom the herbs and deepen their flavor.
3. Add liquids and pasta. Pour in the broth and crushed tomatoes. Stir, then add the penne. Make sure the pasta is submerged.Bring to a lively simmer.
4. Simmer and stir. Cook uncovered, stirring every couple of minutes to prevent sticking. Adjust heat to maintain a steady simmer. This takes about 10–12 minutes, depending on your pasta.If the pot looks dry before the penne is al dente, splash in more broth or water.
5. Check doneness. Taste a piece of penne. You want it just tender with a slight bite. The sauce should be saucy but not soupy and will thicken more as it stands.
6. Stir in ricotta. Reduce heat to low.Dollop in the ricotta and fold gently until it melts into the sauce. Don’t boil after adding dairy to avoid curdling.
7. Wilt the spinach. Add the spinach in handfuls, stirring until it just wilts. This happens fast—about 1–2 minutes.
8. Finish with Parmesan and lemon. Stir in Parmesan, lemon zest, and a squeeze of lemon juice.Taste and adjust salt and pepper. If it’s too thick, loosen with a splash of warm water or broth.
9. Serve and garnish. Spoon into bowls and top with extra Parmesan and chopped basil or parsley. Serve hot.

Why This Recipe Works

This recipe relies on the pasta cooking directly in the sauce, which means the starch from the penne thickens everything naturally. No separate boiling, no draining—just one pot doing double duty.

The ricotta melts into the pasta water and tomatoes to create a silky, lightly tangy cream sauce. Fresh spinach wilts at the end, adding color and nutrients without extra steps. With pantry staples and a few fresh ingredients, you get maximum flavor for minimum effort.

What You’ll Need

• Penne pasta: About 12 ounces (340 g).Regular or whole-wheat both work.
• Olive oil: 2 tablespoons for sautéing and richness.
• Yellow onion: 1 small, finely chopped.
• Garlic: 3–4 cloves, minced.
• Crushed red pepper flakes: A pinch for gentle heat (optional).
• Italian seasoning or dried oregano and basil: 1–2 teaspoons total.
• Low-sodium vegetable or chicken broth: 3 cups.
• Crushed tomatoes: 1 can (14–15 ounces).
• Ricotta cheese: 1 cup, whole-milk preferred for creaminess.
• Baby spinach: 5–6 ounces (about 5 cups lightly packed).
• Parmesan cheese: 1/2 cup freshly grated, plus more for serving.
• Lemon zest and juice: Zest of 1/2 lemon and 1–2 teaspoons juice for brightness.
• Salt and black pepper: To taste.
• Fresh basil or parsley: A handful, chopped (optional garnish).

How to Make It

1. Sauté the aromatics. Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add onion with a pinch of salt and cook 4–5 minutes until translucent. Stir in garlic and red pepper flakes and cook 30 seconds until fragrant.
2. Toast the spices. Sprinkle in Italian seasoning (or oregano and basil).Stir for 20 seconds to bloom the herbs and deepen their flavor.
3. Add liquids and pasta. Pour in the broth and crushed tomatoes. Stir, then add the penne. Make sure the pasta is submerged.Bring to a lively simmer.
4. Simmer and stir. Cook uncovered, stirring every couple of minutes to prevent sticking. Adjust heat to maintain a steady simmer. This takes about 10–12 minutes, depending on your pasta.If the pot looks dry before the penne is al dente, splash in more broth or water.
5. Check doneness. Taste a piece of penne. You want it just tender with a slight bite. The sauce should be saucy but not soupy and will thicken more as it stands.
6. Stir in ricotta. Reduce heat to low.Dollop in the ricotta and fold gently until it melts into the sauce. Don’t boil after adding dairy to avoid curdling.
7. Wilt the spinach. Add the spinach in handfuls, stirring until it just wilts. This happens fast—about 1–2 minutes.
8. Finish with Parmesan and lemon. Stir in Parmesan, lemon zest, and a squeeze of lemon juice.Taste and adjust salt and pepper. If it’s too thick, loosen with a splash of warm water or broth.
9. Serve and garnish. Spoon into bowls and top with extra Parmesan and chopped basil or parsley. Serve hot.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 3 days.The pasta will continue to absorb sauce, so add a splash of water when reheating.
• Reheating: Warm gently on the stovetop over low heat with a bit of water or broth, stirring until creamy again. Microwave in 45-second bursts, stirring between intervals.
• Freezer: Not ideal. Pasta can become mushy and the ricotta may separate.If you must freeze, cool completely, freeze up to 1 month, and expect a softer texture.

Health Benefits

This dish balances comfort and nutrition. Spinach brings fiber, iron, folate, and vitamin K, while tomatoes contribute lycopene and vitamin C. Ricotta adds protein and calcium with a lighter feel than heavy cream.

Using broth to cook the pasta cuts down on added fats and boosts flavor. For more whole-grain benefits, swap in whole-wheat penne to increase fiber and keep you fuller longer.

What Not to Do

• Don’t skip stirring. One-pot pasta can stick if left alone. Stir every couple of minutes for even cooking.
• Don’t boil after adding ricotta. High heat can cause separation.Keep it gentle and creamy.
• Don’t skimp on seasoning. Salt in layers—onions, simmering liquid, and at the end. It makes a big difference.
• Don’t overcook the pasta. Pull it off the heat when just al dente. Residual heat will finish the job.
• Don’t forget acidity. A touch of lemon or a splash of vinegar brightens the whole dish.

Variations You Can Try

• Protein boost: Add cooked Italian sausage, rotisserie chicken, or chickpeas when adding ricotta.
• Extra veg: Stir in peas, mushrooms, zucchini, or roasted red peppers with the spinach for more color and texture.
• Spicy version: Increase red pepper flakes or swirl in Calabrian chili paste before serving.
• Herby twist: Swap Italian seasoning for herbes de Provence, or finish with pesto instead of lemon.
• Dairy adjustments: Use part-skim ricotta for a lighter dish, or add a splash of cream for extra lushness.
• Gluten-free: Use a sturdy gluten-free penne and watch the liquid level—GF pasta can release more starch and cook faster.
• Tomato-light: Replace half the crushed tomatoes with more broth for a paler, ricotta-forward sauce.

FAQ

Can I use another pasta shape?

Yes.

Short shapes like rigatoni, ziti, rotini, or shells work well. Adjust the simmer time to match the package directions and add more liquid as needed.

What if I only have frozen spinach?

That works. Thaw and squeeze out excess water, then stir it in after the ricotta.

Start with 1 cup packed thawed spinach and adjust to taste.

How do I make it creamier?

Use whole-milk ricotta and an extra tablespoon of olive oil, or add 1/4 cup cream or half-and-half near the end. A knob of butter also boosts silkiness.

Can I make this ahead?

It’s best fresh, but you can cook it slightly under al dente if making ahead. Reheat gently with a splash of water and finish with fresh Parmesan and lemon before serving.

What if my sauce is too thin?

Simmer uncovered for 1–2 more minutes, stirring often.

The starch will thicken the sauce as it reduces. If it’s still loose, add a little more Parmesan.

What if my sauce is too thick?

Stir in warm water or broth, a few tablespoons at a time, until it loosens to your liking. Taste and re-season with salt and lemon.

Is ricotta grainy?

Ricotta can be slightly textured.

For a smoother finish, whisk the ricotta with a splash of warm broth before adding it to the pot, or use a creamy brand and avoid boiling.

Can I make it vegetarian?

Absolutely. Use vegetable broth and keep the Parmesan or swap for a vegetarian hard cheese if needed.

Wrapping Up

One-Pot Penne with Spinach & Ricotta is a reliable weeknight hero—creamy, vibrant, and ready in about 30 minutes with just one pot to wash. It’s flexible enough for what’s in your pantry but polished enough to serve to guests.

Keep this formula handy, tweak it to your taste, and enjoy a comforting bowl any night of the week. Simple, satisfying, and unfussy—just the way dinner should be.