A friend from church brought this over, and I can't believe it only needs 4 ingredients.

This cozy oven baked 4-ingredients creamy spinach pasta bake is the kind of dish a friend from church drops off when you’ve had a long week and need a little extra love. It’s simple pantry and freezer staples, but it comes out of the oven looking and tasting like you fussed all afternoon. Everything bakes together in one dish until the pasta is tender, the spinach is perfectly wilted, and the top is golden and bubbly. It’s a great option for busy weeknights, potlucks, or those times you want something warm and comforting without a long ingredient list or a big mess in the kitchen.

Serve this creamy spinach pasta bake straight from the oven with a simple green salad or sliced cucumbers and carrots on the side to add some crunch and freshness. Warm garlic bread or buttered dinner rolls are always a hit for soaking up the extra sauce. If you’d like a bit more protein on the table, pair it with roasted chicken, baked sausage, or even store‑bought rotisserie chicken. A little bowl of grapes or apple slices makes an easy, kid‑friendly finish to the meal.

Servings: 6

12 oz (about 4 cups) uncooked penne pasta

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch rectangular baking dish with a bit of oil or nonstick spray if you’d like easier cleanup (optional, not counted as an ingredient).

Add the uncooked penne pasta to the baking dish and spread it into an even layer so it cooks evenly.

Pour the heavy cream evenly over the dry pasta, making sure most of the pasta is touching the liquid so it can soften as it bakes.

Scatter the fresh baby spinach over the top of the pasta. It will look like a lot at first, but it wilts down nicely in the oven.

Sprinkle 1 1/2 cups of the shredded mozzarella cheese evenly over the spinach and pasta. Gently press everything down with the back of a spoon so some of the cheese and spinach tuck into the cream and pasta.

Cover the baking dish tightly with aluminum foil to trap the steam. This is important so the pasta can cook through in the cream without drying out.

Bake the covered dish in the preheated oven for 30 minutes. The cream should be hot and starting to thicken, and the pasta should be just about tender when you peek under the foil.

Carefully remove the foil (watch out for the steam), stir the pasta gently to mix the wilted spinach and creamy sauce throughout, and check a piece of pasta. If it’s still a bit too firm, that’s okay—it will finish cooking.

Sprinkle the remaining 1/2 cup of shredded mozzarella cheese evenly over the top of the pasta. This layer will give you those golden brown, bubbly cheese spots.

Return the dish to the oven, uncovered, and bake for another 10–15 minutes, or until the cheese on top is melted, lightly golden in spots, and the sauce is bubbling around the edges.

Let the pasta bake rest on the counter for about 5–10 minutes before serving. This short rest helps the sauce thicken slightly so it clings to the penne and spinach instead of running all over the plate.

Scoop into bowls or onto plates, making sure each serving gets plenty of creamy sauce, spinach, and those browned cheesy bits from the top.

For picky eaters, you can chop the spinach into smaller pieces before adding it so it blends in more with the pasta. If your family likes a little extra flavor but you want to keep the ingredient list short, you can use a mozzarella blend that includes a bit of provolone or Parmesan for more tang without adding separate ingredients. To make the dish a bit lighter, swap half of the heavy cream for milk, but keep in mind the sauce will be slightly less rich and may be a bit looser. If you prefer extra saucy pasta, add an extra 1/2 cup of cream before baking. For a crispier top, move the dish under the broiler for 1–2 minutes at the end of baking—just watch closely so the cheese doesn’t burn. Leftovers reheat well in the microwave with a splash of milk or cream stirred in to bring back the creaminess. This base recipe also works with other short pastas like rotini or rigatoni; just keep an eye on the baking time and add a few minutes if the pasta is still firm when you first uncover it.