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Triple Cheese Spinach Penne Bake
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Triple Cheese Spinach Penne Bake

Triple Cheese Spinach Penne Bake

2x the delicious servings!

Who doesn’t daydream about cheesy baked pasta? Luckily, this big batch crowd-pleaser will make those dreams come true for the whole crew. In it, you’ll find penne and spinach in a rich marinara sauce layered with melty mozzarella and our savory Italian cheese blend. In the oven, the ingredients bubble together and the flavors meld into savory dinner perfection. You’ll whisk it to the table—with toppings of buttery toasted panko, Parmesan, and chili flakes—and serve it straight from the dish for maximum cheese pull and rounds of oohs and aahs!


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time5 minutes


serving amount

5 ounce


12 ounce

Penne Pasta

(Contains Wheat)

27.52 ounce

Crushed Tomatoes

4 unit

Veggie Stock Concentrate

2 tablespoon

Italian Seasoning

2 teaspoon

Garlic Powder

½ cup

Mozzarella Cheese

(Contains Milk)

1 cup

Italian Cheese Blend

(Contains Milk)

2 tablespoon

Garlic Herb Butter

(Contains Milk)

½ cup

Panko Breadcrumbs

(Contains Wheat)

3 tablespoon

Parmesan Cheese

(Contains Milk)

1 teaspoon

Chili Flakes

Not included in your delivery



2 tablespoon


(Contains Milk)

Cooking Spray


Nutrition Values

/ per serving
Calories720 kcal
Fat26 g
Saturated Fat15 g
Carbohydrate96 g
Sugar17 g
Dietary Fiber7 g
Protein29 g
Cholesterol70 mg
Sodium930 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Baking Dish
Aluminum Foil
Medium Pan
Small Bowl



• Adjust rack to top position and preheat oven to 425 degrees. • Bring a large pot of salted water to a boil. Wash and dry produce. • Roughly chop spinach.

Cook Pasta & Spinach

• Once water is boiling, add penne to pot. Cook, stirring occasionally, until almost al dente, 8 minutes. (For 8 servings, divide between two large pots or cook in batches.) • Stir spinach into pot and continue to cook until spinach is wilted and pasta is al dente, 1-2 minutes more. Reserve 1 cup pasta cooking water, then drain. • While pasta cooks, coat an 8-by-8-inch baking dish (9-by-13-inch baking dish for 8) with nonstick cooking spray.

Cook Sauce & Mix Pasta

• Heat pot used for pasta and spinach over medium-high heat. Add crushed tomatoes, stock concentrates, Italian Seasoning, garlic powder, ¼ cup reserved pasta cooking water, and 2 TBSP plain butter (½ cup pasta cooking water and 4 TBSP plain butter for 8 servings). Cook, stirring constantly, until butter is melted and everything is thoroughly combined, 1-2 minutes. • Remove from heat and add drained penne and spinach, mozzarella, and Italian cheese blend; stir until everything is coated in sauce. Taste and season with salt and pepper if desired.

Bake Pasta Mixture

• Transfer pasta mixture to prepared baking dish. Coat a large piece of aluminum foil with nonstick cooking spray; cover baking dish with foil, coated side down. • Bake on top rack until sauce is bubbling, 13-15 minutes. TIP: Careful when lifting the foil to check on the penne bake—steam may escape!

Toast Panko

• Meanwhile, melt garlic herb butter in a medium pan over medium heat. Add panko and cook, stirring constantly, until golden brown, 3-4 minutes. • Transfer garlic herb panko to a small bowl and set aside until ready to serve.

Finish & Serve

• When penne bake is done baking, let cool for 5 minutes. • Top with garlic herb panko, Parmesan, and as many chili flakes as you like. Divide between plates or serve family style directly from baking dish.

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