Baked Penne with Chickpeas and Spinach in Tomato Broth

Name: Baked Penne with Chickpeas and Spinach in Tomato Broth
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 oz (340 g) penne pasta, uncooked; 1½ cups (360 g) canned chickpeas, drained and rinsed, drained and rinsed; 4 cups (120 g) fresh spinach, loosely packed, washed and dried; 3 cups (720 ml) vegetable or chicken broth; 1 can (411 g) canned crushed tomatoes (14.5 oz / 411 g can); 4 cloves garlic, minced, minced; 2 tbsp (30 ml) extra virgin olive oil; to taste kosher salt; to taste freshly ground black pepper; ¼ tsp (½ g) red pepper flakes (optional); ½ cup (50 g) Parmesan cheese, finely grated, finely grated; ¼ cup (10 g) fresh basil leaves, torn or chiffonade (optional for garnish) (optional)

From the MyKitchenBank Kitchen

A hearty vegetarian baked pasta where penne simmers directly in a garlicky tomato broth with tender chickpeas and wilted spinach. The pasta absorbs the flavorful liquid, creating a comforting one-pan meal with creamy edges and a saucy interior. No pre-cooking the pasta required.

Prep: 15 min
Cook: 35 min
Wait: 5 min
Total: 55 min
Makes: 4 servings

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Steps

Before you start

Preheat your oven to 400°F (200°C)
Drain and rinse canned chickpeas
Measure out your broth and have it ready
Wash and dry the spinach

1
Combine broth and tomatoes
- Pour the 3 cups (720 ml) broth and the can of crushed tomatoes into a large bowl.
- Stir together until combined.
- Season with a pinch of salt, black pepper, and red pepper flakes if using.
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Ready when: liquid is well combined
2
Build the baking dish
- Pour the broth mixture into a 9×13-inch (23×33 cm) baking dish.
- Add the uncooked penne, drained chickpeas, minced garlic, and 2 tbsp (30 ml) olive oil directly to the dish.
- Stir well to separate the pasta and distribute ingredients evenly.
- The penne should be mostly submerged or just covered by the liquid.
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Ready when: pasta is evenly distributed and mostly covered by liquid
Tip: If the pasta is not mostly submerged, add another ¼ cup (60 ml) broth; the pasta needs liquid to cook.
3
Bake uncoveredOven 400°F / 205°C
- Transfer the baking dish to a 400°F (200°C) oven and bake uncovered for 25 minutes.
- After 25 minutes, stir the pasta well to break apart any clumps and ensure even cooking.
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Ready when: pasta is beginning to soften and liquid has reduced by about one-third
Tip: Stir after 25 minutes to prevent sticking and ensure the pasta on the bottom doesn't overcook.
4
Add spinach and cheese
- Remove the baking dish from the oven.
- Fold in the 4 cups (120 g) fresh spinach, stirring gently until it wilts into the hot pasta and broth.
- Sprinkle the ½ cup (50 g) grated Parmesan evenly over the top.
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Ready when: spinach is wilted and cheese is scattered on top
Tip: The spinach will wilt dramatically; stir gently so you don't break the pasta.
5
Final bakeOven 400°F / 205°C
- Return the dish to the 400°F (200°C) oven and bake for 8–10 more minutes, until the Parmesan is lightly golden on the edges and the liquid is mostly absorbed.
- The pasta should be tender when pierced with a fork, but still have a slight bite.
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Ready when: pasta is tender with a slight bite, liquid is mostly absorbed, and cheese edges are light golden
Tip: If liquid remains and pasta is already soft, cover loosely with foil for the last 2 minutes to prevent overdrying.
6
Rest and garnish
- Remove from the oven and let the dish rest for 5 minutes.
- The residual heat will finish cooking any remaining liquid.
- Taste and adjust salt and pepper.
- If desired, tear fresh basil leaves over the top just before serving.
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Ready when: dish is set but still warm and creamy
Tip: Add basil just before serving so it stays fresh and vibrant.

Good to know

Tips

This recipe relies on the pasta cooking directly in broth, so don't skip checking the liquid level after 25 minutes. If it's reducing too quickly, add a splash of warm water.
For deeper flavor, sauté the garlic in olive oil in a small pan for 30 seconds before adding it to the dish. This mellows any harsh garlic bite.
Leftovers taste wonderful the next day once the flavors have melded. The pasta will absorb even more of the broth, so add a little water or broth when reheating.
For extra richness, drizzle a small amount of good olive oil over each serving and finish with a crack of sea salt and torn basil.

Make ahead

You can assemble the baking dish (steps 1–2) up to 4 hours ahead. Cover with foil and refrigerate. When ready to bake, add 2–3 extra minutes to the initial 25-minute bake since it will be cold. Then proceed with the spinach and final bake as directed.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 325°F (163°C) oven for 15–20 minutes, covered with foil, until heated through. Add a splash of broth or water if the pasta seems dry. Do not freeze, as the pasta texture may become mushy when thawed.

Substitutions

fresh spinach, loosely packed → frozen spinach, thawed and squeezed dry. Use 2 cups (300 g) frozen spinach. Thaw it completely and squeeze out excess moisture in a clean kitchen towel before adding so the dish doesn't become too watery.
canned chickpeas, drained and rinsed → white beans or cannellini beans. Use the same amount (1.5 cups / 360 g drained). The texture will be slightly softer, but the flavor is equally delicious.
Parmesan cheese, finely grated → Pecorino Romano or Grana Padano. Use the same amount. Pecorino will add a sharper, saltier flavor; Grana Padano is milder and slightly sweeter.
canned crushed tomatoes (14.5 oz / 411 g can) → tomato sauce (passata). Use 1.5 cups (360 ml) tomato sauce. The finished dish will be slightly thinner and less chunky.