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Spinach & Ricotta Pasta Bake Recipe

Spinach & Ricotta Pasta Bake Recipe


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4.6 from 28 reviews

  • Total Time: 50 minutes
  • Yield: 6 1x

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

  1. Fill a generously sized pot with water, season with salt, and bring to a rolling boil.
  2. Add pasta and cook until slightly firmer than traditional doneness, approximately 2 minutes prior to package recommendation.
  3. Carefully drain pasta in a colander, allowing excess water to stream away, then transfer to a separate mixing bowl.
  4. Preheat oven to a consistent 375°F, ensuring uniform heat distribution for optimal baking.
  5. In a separate mixing vessel, combine ricotta cheese, chopped spinach, minced garlic, and grated parmesan, whisking until ingredients integrate smoothly.
  6. Fold the spinach-ricotta mixture into the prepared pasta, ensuring each strand becomes evenly coated with the creamy blend.
  7. Transfer the pasta mixture into a ceramic or glass baking dish, spreading contents uniformly to create an even layer.
  8. Sprinkle additional parmesan and mozzarella cheese across the top, creating a golden, melting surface.
  9. Place the baking dish in the preheated oven, allowing the cheese to melt and develop a slightly crisp, bronzed exterior.
  10. Bake for approximately 20-25 minutes, or until the cheese bubbles and edges turn a rich, appetizing golden brown.
  11. Remove from oven and let the dish rest for 5-7 minutes, allowing flavors to settle and sauce to slightly thicken.
  12. 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