Description
Creamy spinach & ricotta pasta bake delivers Italian comfort straight to dinner tables. Melted cheese and tender pasta create a satisfying meal perfect for families craving homestyle goodness you’ll want to savor bite after delicious bite.
Ingredients
Scale
Pasta and Cheese:
- 400 g (14 oz) pasta (penne, rigatoni, or fusilli)
- 500 g (1 lb) ricotta cheese
- 1 cup (100 g) shredded mozzarella cheese
- ½ cup (50 g) grated Parmesan cheese
Vegetable and Herb Ingredients:
- 250 g (9 oz) frozen spinach, thawed and drained (or 300 g fresh spinach, wilted)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
Sauce and Seasoning Ingredients:
- 800 g (28 oz) canned crushed tomatoes
- 1 large egg
- 2 tablespoons olive oil
- ½ teaspoon red pepper flakes (optional, for a kick)
- Salt and black pepper, to taste
- Salt and pepper, to taste
Instructions
- Fill a generously sized pot with water, season with salt, and bring to a rolling boil.
- Add pasta and cook until slightly firmer than traditional doneness, approximately 2 minutes prior to package recommendation.
- Carefully drain pasta in a colander, allowing excess water to stream away, then transfer to a separate mixing bowl.
- Preheat oven to a consistent 375°F, ensuring uniform heat distribution for optimal baking.
- In a separate mixing vessel, combine ricotta cheese, chopped spinach, minced garlic, and grated parmesan, whisking until ingredients integrate smoothly.
- Fold the spinach-ricotta mixture into the prepared pasta, ensuring each strand becomes evenly coated with the creamy blend.
- Transfer the pasta mixture into a ceramic or glass baking dish, spreading contents uniformly to create an even layer.
- Sprinkle additional parmesan and mozzarella cheese across the top, creating a golden, melting surface.
- Place the baking dish in the preheated oven, allowing the cheese to melt and develop a slightly crisp, bronzed exterior.
- Bake for approximately 20-25 minutes, or until the cheese bubbles and edges turn a rich, appetizing golden brown.
- Remove from oven and let the dish rest for 5-7 minutes, allowing flavors to settle and sauce to slightly thicken.
- Serve warm, garnishing with fresh basil leaves or additional grated parmesan if desired.
Notes
- Choose a short pasta shape like penne or rigatoni to help hold the creamy ricotta sauce better and create delightful pockets of cheesy goodness.
- Pat the spinach dry after thawing to prevent excess moisture from making the pasta bake watery and losing its rich, creamy texture.
- For a protein boost, consider adding cooked chicken, crumbled Italian sausage, or crispy pancetta to transform this vegetarian dish into a heartier meal.
- Make this recipe gluten-free by swapping regular pasta with chickpea, rice, or gluten-free pasta varieties without compromising the delicious flavor profile.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 485
- Sugar: 6 g
- Sodium: 560 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 80 mg