Baked Penne Florentine

50 4 servings, 2-1/2 cups (625 mL) each
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4 servings, 2-1/2 cups (625 mL) each

Penne with tomatoes, ricotta, fresh spinach and shredded cheese gets baked to perfection for an Italian classic right off your fave restaurant menu.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Cook pasta in large saucepan as directed on package, omitting salt. Meanwhile, combine tomatoes, tomato paste, oregano and garlic. Reserve 1/2 cup tomato mixture for later use.
  • Drain pasta; place in large bowl. Add remaining tomato mixture, ricotta, spinach and 1/2 cup shredded cheese; mix lightly. Spoon into 8-inch square baking dish sprayed with cooking spray. Top with reserved tomato mixture and remaining shredded cheese.
  • Bake 25 to 30 min. or until heated through.

How to Use Remaining Tomato Paste

Leftover tomato paste can be frozen in a small container for future use in your favourite recipe, such as homemade chili, soup or stew.

Small Changes Add Up

By using no-salt added diced tomatoes in this recipe, you save 270 mg of sodium per serving.


  • 4 servings, 2-1/2 cups (625 mL) each

Nutritional Information

Serving Size 4 servings, 2-1/2 cups (625 mL) each
Calories 410
% Daily Value
Total fat 11g
Saturated fat 6g
Cholesterol 35mg
Sodium 360mg
Carbohydrate 54g
Dietary fibre 7g
Sugars 8g
Protein 23g
Vitamin A 40 %DV
Vitamin C 50 %DV
Calcium 40 %DV
Iron 25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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