Creamy Tomato and Spinach Pasta Bake (gluten free)

This Creamy Tomato and Spinach Pasta is made with just 5 simple ingredients, in 30 minutes and with minimal mess. It is the perfect weeknight dinner recipe because if you’re anything like me, you hate doing a ton of dishes too!

We usually make pasta once a week in our house not only because we love it…but because its simple! It doesn’t take a lot of ingredients or a long time in the kitchen. Who has an hour to be cooking dinner from scratch every night? Not me! Give me an easy 30-minute dinner and I’m good!

If you also love an easy recipe with tomatoes like me, check out these 20 easy tomato recipes! This Moroccan meatball skillet and Chicken taco rice casserole are two of my favorites.

why you’ll love this recipe

• This creamy tomato spinach pasta is one of my favorite go-to meals because you can really use a simple equation to make it: Pasta + Veggies + sauce = Dinner! Dump any pasta and veggie you want, cover them in a sauce and pop it in the oven when you’re ready.
• Easy to make: This Creamy Tomato and Spinach Pasta recipe is so easy to make! Literally one pan, minimal ingredients… even beginner cooks can master it!
• Quick to make: This recipe can be made in 30 minutes or less, making it a great option for busy weeknights. When I get home from work I don’t have time to be making dinner for 2 hours. I want to sit down and relax. This meal is perfect for that!
• Easy to meal prep: This recipe is easy to meal prep. I just cook a double batch of the pasta and vegetables on the weekend, then divide them into individual containers. During the week, simply heat up the pasta and vegetables and add them to the sauce to make a quick and easy meal.
• This recipe is gluten-free, making it a great option for people with Celiac disease or gluten sensitivity. Simply use gluten-free pasta and be sure to check the labels of all of the other ingredients to make sure they are gluten-free.

ingredients & substitutions

Gluten-free pasta: Gluten-free pasta is available in a variety of shapes and sizes, so you can find it to your liking. It is also available with a variety of ingredients, such as brown rice and quinoa. I love the ones from banza and from trader joe’s.

Eggplant: If you do not have eggplant, you can substitute another vegetable, such as zucchini, bell peppers, or mushrooms.

Zucchini: You can substitute another vegetable, such as eggplant, bell peppers, or mushrooms in this Creamy Tomato and Spinach Pasta.

Tomato sauce or marinara sauce: Used to add flavor and moisture to the dish. If you do not have tomato sauce or marinara sauce, you can make your own by blending fresh tomatoes with garlic, onion, and herbs.

Tomato sauce and marinara sauce are both made from tomatoes, but they have different flavors and textures. While tomato sauce is typically thicker and has a sweeter flavor, marinara sauce is thinner and has a more savory flavor.

Milk or plant-based milk: used to make the sauce creamier. You can use any type of milk or plant-based milk that you prefer. If you do not have milk or plant-based milk, you can leave it out and the recipe will still be delicious. However, the Creamy Tomato and Spinach Pasta will not be as creamy.

directions

Step 1

Heat a large skillet over medium heat. Add the eggplant and zucchini and cook until softened, about 5 minutes.

Step 2

In a 8×8 baking dish, add the tomato sauce or marinara sauce and the milk. Add the pasta. Stir to combine.

Step 3

Add the vegetables.

Step 4

Cover and bake for 20-25 minutes until warm.

Step 5

Serve immediately with grated Parmesan cheese, if desired.

expert tips & tricks

• For a spicier dish, I add a pinch of red pepper flakes to the Creamy Tomato and Spinach Pasta before serving.
• If you want a creamier sauce, I add a splash of coconut milk, coconut cream, heavy cream or half-and-half.
• If you don’t have tomato sauce or marinara sauce, you can make your own by blending roasted tomatoes with garlic, onion, and herbs.
• To make the Creamy Tomato and Spinach Pasta low carb, I use low carb pasta or cauliflower based pasta instead of the regular pasta.
• To make the Creamy Tomato and Spinach Pasta vegan, I use a vegan tomato sauce or marinara sauce. I also use a vegan milk alternative, such as oat milk.

how to serve, store and meal prep

This creamy tomato and spinach pasta can be served on its own or with a side salad or gluten free bread. I love serving it with garlic bread!! When I am ready to serve, I divide the pasta into individual bowls and top with grated Parmesan cheese or dairy free, if desired….or if you’re me, a lot of parmesan cheese is desired!

To store the Creamy Tomato and Spinach Pasta in the fridge, I first transfer it to an airtight container. Then I refrigerate for up to 3 days. To store the pasta in the freezer, I transfer it to a freezer-safe bag or container and freeze for up to 3 months.

When reheating the Creamy Tomato and Spinach Pasta, you can either microwave it or heat it up in a saucepan on the stovetop. To microwave the pasta, I place it in a microwave-safe bowl and microwave on high for 1-2 minutes, or until heated through. When heating up the pasta on the stovetop, I place it in a saucepan over medium heat and cook until heated through, stirring occasionally.

To meal prep the pasta in individual portions, I divide the cooked pasta into individual containers. Then, I add the sauce to each container and stir to combine. You can also add other toppings, such as grated Parmesan cheese or chopped fresh herbs. Store the containers in the fridge for up to 3 days.

To prepare the Creamy Tomato and Spinach Pasta beforehand just make the pasta according to my recipe directions, add the vegetables and sauce. Store in the fridge until you are ready to heat. Then warm up in the oven.

you may also like