Spinach & Ricotta Pasta Bake Recipe

I absolutely love this Spinach & Ricotta Pasta Bake Recipe because it hits that perfect cozy note every time. Whether I m feeding a hungry family or craving some comfort food after a busy day, this bake delivers layers of creamy ricotta, melty mozzarella, and just the right amount of garlicky tomato sauce-it’s like a warm hug on a plate.

You’ll find that this dish works wonderfully for weeknight dinners or even make-ahead meals. It s forgiving, delicious straight from the oven or reheated as leftovers, and the combination of cheesy spinach goodness with tender pasta never fails to impress anyone sitting around your table.

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Ingredients You’ll Need

Each ingredient in this Spinach & Ricotta Pasta Bake Recipe plays a key role in building deep flavor and luscious texture. A few simple pantry and fridge staples come together here, so it’s great for an easy meal with a gourmet feel.

• Uncooked Pasta: I usually go with ziti for the perfect shape that holds sauce well, but penne or rigatoni work great too.
• Mozzarella Cheese: Freshly shredded melts evenly and gives that irresistible cheesy pull.
• Ricotta Cheese: Creamy and mild-this is the soul of the bake s rich filling.
• Parmesan Cheese: Adds a nutty, salty kick that balances the creaminess.
• Garlic: Crushed for the ricotta mixture and minced in the sauce to deepen flavor.
• Frozen Chopped Spinach: Thawed and well-pressed to avoid watery sauce-it s what boosts the nutrients here.
• Tomato Passata: This smooth tomato base makes the sauce silky and fresh-tasting.
• Olive Oil & Seasonings: Italian herbs, onion and garlic powders, sugar, and chili flakes round out the sauce with warmth and balance.
• Salt & Pepper: Essential for seasoning each element so all those flavors shine.
• Water: A splash of pasta cooking water helps bind the ricotta mixture perfectly.

Variations

I love mixing it up depending on what I have in the fridge or my mood. This Spinach & Ricotta Pasta Bake Recipe is so flexible, you can tweak it in a bunch of ways to suit your taste or dietary needs.

• Add Cooked Sausage or Ground Beef: For a heartier meal, I sometimes brown some Italian sausage and fold it in with the spinach mixture. It ups the protein and flavor beautifully.
• Swap Spinach for Kale or Swiss Chard: A good way to add some different greens that still stand up well to baking.
• Make it Vegan: Use vegan ricotta-style cheese and dairy-free mozzarella alternatives-I’ve found some great brands that melt nicely.
• Spice it Up: Adjust the chili flakes or add red pepper flakes if you like some heat. I like it mild for the family but sometimes kick it up for myself.

How to Make Spinach & Ricotta Pasta Bake Recipe

Step 1: Prep Your Oven and Sauce

Start by heating your oven to 350°F (180°C)-having it ready early keeps things flowing smoothly. For the pasta sauce, I dump about a quarter cup of passata into a bowl then toss all the remaining sauce ingredients into the passata bottle. Screwing the lid back on and shaking it vigorously is such a neat hack to combine everything without dirtying extra bowls.

Step 2: Cook Pasta Just Right

Boil your pasta but set the timer for one minute less than the package instructs. This keeps the pasta al dente and prevents it from turning mushy after baking. While draining, scoop out about a cup of the starchy cooking water-you ll want this to adjust the creamy ricotta mixture and help it stick to the pasta.

Step 3: Mix Ricotta, Spinach & Cheese

In a large bowl, combine ricotta, grated parmesan, crushed garlic, thawed and well-pressed spinach, shredded mozzarella, salt, and pepper. If the mixture feels too thick or dry, add a splash of that reserved pasta water-you re aiming for a creamy but not soggy texture.

Step 4: Combine Pasta and Ricotta Mixture

Stir the cooked pasta gently into your ricotta mixture until every piece is coated. The cheese clings beautifully here, binding it all together. Transfer everything into a baking dish, spreading it out evenly.

Step 5: Pour Sauce and Top with Cheese

Pour your homemade pasta sauce evenly over the pasta mixture and scatter extra shredded mozzarella and parmesan on top. I like to cover it loosely with foil for the first part of baking to keep everything moist.

Step 6: Bake Until Bubbling and Golden

Bake covered for 25 minutes, then remove the foil and bake another 10 minutes so the cheese gets melty and slightly golden. If you want a crispier top, a quick broil for 1-2 minutes at the end works wonders-just don t look away or you might burn it!

How to Serve Spinach & Ricotta Pasta Bake Recipe

Garnishes

I always finish with a generous sprinkle of freshly grated Parmesan and sometimes a scattering of chopped fresh basil or parsley for a pop of color and extra freshness. It adds that little something that takes this dish from great to restaurant-worthy in my eyes.

Side Dishes

Simple side salads with lemon vinaigrette or roasted vegetables like asparagus or zucchini are my go-tos here. The pasta bake is pretty rich, so light, crisp sides work beautifully to balance the meal without stealing the spotlight.

Creative Ways to Present

For special occasions, I sometimes bake individual portions in ramekins-they make charming personal servings that guests love. You can also layer in fresh tomatoes or add dollops of pesto on top for a flavor twist and eye-catching presentation.

Make Ahead and Storage

Storing Leftovers

Leftovers store well in an airtight container in the fridge for up to 3 days. I find the flavors actually deepen overnight, making it even tastier the next day. Just be sure to cool it fully before refrigerating to keep the texture intact.

Freezing

This bake freezes beautifully uncooked or cooked. I like to assemble it in a freezer-safe dish, cover tightly with foil and plastic wrap, and freeze for up to 3 months. When you re ready, thaw overnight in the fridge and bake as usual. It s a lifesaver for busy weeks.

Reheating

Reheat leftover pasta bake covered with foil in a 350°F (180°C) oven for about 20 minutes until warmed through. This brings back the fresh-baked texture. For quick reheats, the microwave works but can make it a bit softer-oven is definitely my preferred method.

FAQs

Final Thoughts

This Spinach & Ricotta Pasta Bake Recipe has become one of my go-to meals because it s both satisfying and surprisingly simple to put together. I love how it feels special without requiring hours in the kitchen, and it never fails to draw compliments from friends and family. I really hope you ll give it a try soon-and let me know how it turns out for you!

Spinach & Ricotta Pasta Bake Recipe

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• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

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Description

This Spinach & Ricotta Pasta Bake is a comforting and cheesy oven-baked dish featuring tender short pasta coated in a creamy ricotta and spinach mixture, topped with a flavorful homemade tomato pasta sauce and melted mozzarella and Parmesan cheese. It’s perfect for a family meal or meal prep, offering a blend of Italian-inspired flavors in an easy-to-make casserole.

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Ingredients

Units USM Scale 1x2x3x

Uncooked Pasta

• 300g / 10 oz ziti pasta, uncooked, or other short pasta of choice

Cheese

• 1 1/2 cups mozzarella cheese, shredded (or more for topping)

Ricotta Mixture

• 1 lb / 500 g ricotta cheese
• 1/2 cup parmesan cheese, grated
• 2 garlic cloves, crushed
• 350g / 12 oz frozen chopped spinach, thawed and excess liquid pressed out
• 1 cup mozzarella cheese, shredded
• 3/4 tsp salt & pepper

Shortcut Pasta Sauce

• 1 tbsp extra virgin olive oil
• 2 garlic cloves, minced
• 700g / 24 oz tomato passata
• 1 tsp onion powder
• 1 tsp garlic powder
• 2 tsp dried Italian mixed herbs
• 1/2 tsp dried chili flakes (optional)
• 1 tsp sugar
• 1 tsp salt
• Black pepper to taste
• 2 tbsp water (if needed)

To Serve

• Parmesan cheese, grated

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Instructions

1. Preheat Oven: Preheat your oven to 350°F / 180°C to prepare for baking the pasta dish.
2. Prepare Pasta Sauce: Pour about 1/4 cup of the passata into a bowl for later use. Add the remaining passata back into the bottle along with olive oil, minced garlic, onion powder, garlic powder, dried Italian herbs, chili flakes, sugar, salt, and black pepper. Screw the lid tightly and shake well to combine all ingredients thoroughly.
3. Cook Pasta: Boil the pasta in salted water for one minute less than the package instructions specify to keep it al dente. Reserve about one mugful of the pasta cooking water, then drain the pasta and set aside.
4. Make Ricotta Mixture: In a very large bowl, combine ricotta cheese, grated parmesan, crushed garlic, thawed and pressed spinach, shredded mozzarella cheese, salt, and pepper. Add a splash of the reserved pasta water if needed to make the mixture creamy and easy to mix.
5. Combine Pasta and Ricotta: Add the drained pasta to the ricotta mixture and stir gently until all pasta is evenly coated with the creamy mixture. Transfer this combined mixture to a heatproof baking dish, spreading it out evenly.
6. Assemble Bake: Pour the prepared tomato pasta sauce evenly over the pasta and ricotta mixture in the baking dish. Then, sprinkle additional shredded mozzarella and grated parmesan cheese over the top. Loosely cover the dish with foil to keep moisture in during baking.
7. Bake: Place the covered dish in the preheated oven and bake for 25 minutes. After this time, remove the foil and bake uncovered for another 10 minutes or until the cheese topping is melted, golden, and bubbly.
8. Serve: Serve the pasta bake hot, garnished with extra grated Parmesan cheese for a flavorful finish.

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Notes

• Use short pasta such as ziti for best results; penne or rigatoni are good alternatives.
• Ensure the spinach is thoroughly pressed to remove excess moisture to avoid a watery bake.
• Adjust chili flakes according to your spice preference or omit them for a milder dish.
• This dish can be prepared ahead of time and baked later, making it great for meal planning.
• For an extra crispy cheese topping, broil the bake for 1-2 minutes at the end, watching carefully to prevent burning.

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Nutrition

• Serving Size: 1/6 of the dish
• Calories: 410 kcal
• Sugar: 8 g
• Sodium: 780 mg
• Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 4 g
• Protein: 20 g
• Cholesterol: 60 mg