Creamy Shrimp and Spinach Pasta Bake

1.Preheat your oven to 375°F (190°C). Lightly grease a 9x9-inch baking dish and set aside.

2.Cook the penne pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.

3.In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.

4.Add minced garlic and cook for 30 seconds until fragrant.

5.Add the shrimp to the skillet and cook for 2-3 minutes per side until they turn pink and are just cooked through. Remove shrimp from skillet and set aside.

6.In the same skillet, add diced zucchini and cook for 4-5 minutes until slightly softened.

7.Add fresh spinach to the skillet and cook until wilted, about 2 minutes.

8.Pour in the tomato sauce, heavy cream, honey, dried oregano, and water or vegetable broth. Stir to combine and bring to a gentle simmer.

9.Season the sauce with salt, pepper, and crushed red pepper flakes if using. Let it simmer for 3-4 minutes to thicken slightly.

10.Return the cooked shrimp to the skillet and stir to coat with the sauce.

11.Add half of the grated Parmesan cheese and stir until melted and well incorporated.

12.In a large mixing bowl, combine the cooked pasta and the shrimp-spinach sauce mixture. Mix well to combine evenly.

13.Transfer the pasta mixture to the prepared baking dish. Sprinkle the top evenly with shredded mozzarella cheese and the remaining Parmesan cheese.

14.Drizzle buffalo sauce over the top if you desire a mild spicy flavor, or serve it on the side.

15.Bake in the preheated oven for 20-25 minutes until the cheese is melted, bubbly, and golden brown on top.

16.Remove from the oven and let it rest for 5 minutes before serving to allow the flavors to meld and the dish to set.

17.Serve warm as a hearty, comforting dinner. Optionally, accompany with a simple green salad or garlic bread.