I absolutely love this Spinach and Ricotta Pasta Bake Recipe because it s one of those comforting dishes that feels like a warm hug on a plate. It s creamy, cheesy, and packed with fresh spinach that brightens the flavors and adds some wholesome greens without even trying. Whenever I m craving something cozy yet fresh, this pasta bake is my go-to – it s quick enough for a weeknight and fancy enough to serve company without stress.
You ll find that this dish works well anytime you want a rich, satisfying meal that isn t too heavy but still hits that indulgent spot. Plus, it s a brilliant way to sneak in extra veggies for the kids or picky eaters-trust me, my family goes crazy for this one! The balance of tangy tomato sauce with velvety ricotta is just magic, and once you try it, you ll want to make it again and again.
Why You’ll Love This Recipe
- Simple Ingredients: You probably already have most of these staples at home, making it super accessible.
- Healthy and Comforting: Combines nutritious spinach with indulgent ricotta, perfect balance for any meal.
- Family Favorite: This pasta bake pleases all ages, which is a win in my book.
- Easy to Customize: You can tweak spices or cheeses to make it exactly how you like it.
Ingredients You’ll Need
The ingredients for this Spinach and Ricotta Pasta Bake Recipe come together beautifully to create layers of flavor and texture. I love how the creamy ricotta melds with the tangy tomato sauce, plus fresh spinach gives it that lovely green boost.
- Dried pasta: I usually go for penne or rigatoni because they hold the sauce well, but any short pasta works.
- Fresh spinach: Using fresh spinach brightens the bake, but frozen works if you re in a pinch-just adjust cooking times.
- Tinned tomatoes: Use good-quality ripe tomatoes for a naturally sweet and vibrant sauce.
- Tomato puree: Adds depth and richness to the sauce; it s a simple trick I discovered for better flavor.
- Garlic powder: Saves time over fresh garlic and spreads flavor evenly.
- Dried oregano: Classic herb that pairs perfectly with tomato and cheese.
- Honey (or sugar): Balances the acidity of the tomatoes for a silky sauce.
- Dried chilli flakes: Just a little kick to bring life to the sauce, but you can skip if you prefer mild.
- Olive oil: The base for your tomato sauce, adds smoothness and a lovely aroma.
- Ricotta cheese: This is the star of the bake – creamy and mild, it creates the luscious sauce you ll fall in love with.
- Mozzarella cheese: Used in both the sauce and topping – it melts beautifully and adds gooey goodness.
- Parmesan cheese (optional): I always sprinkle a bit in for that savory punch, but you can leave it out or swap for Grana Padano.
- Fresh basil: To garnish and add a fresh, aromatic finish.
Variations
This Spinach and Ricotta Pasta Bake Recipe is wonderfully flexible, and I often mix it up based on what s in my fridge or how I m feeling. Play around with different cheeses or add-ins-your kitchen, your rules!
- Adding cooked sausage or chicken: For a protein boost, I sometimes toss in browned sausage or shredded rotisserie chicken to make it heartier.
- Using kale instead of spinach: I ve swapped spinach with kale for a nuttier flavor and a bit more bite-it works great especially in colder months.
- Extra creaminess: Once I doubled the ricotta and wow, it came out incredibly rich and luscious, perfect if you love really creamy pastas.
- Low-carb version: Try using spiralized zucchini noodles and reduce the cooking time; it s a lighter twist that still satisfies.
How to Make Spinach and Ricotta Pasta Bake Recipe
Step 1: Cook Pasta and Spinach Perfectly
Start by bringing a big pot of salted water to a boil and cook your pasta according to the package instructions-usually around 10 minutes. If you re using frozen spinach, toss it in right at the start so it cooks over the full 10 minutes with the pasta. For fresh spinach, add it in during the last 2 minutes so it just wilts and keeps that lovely green color. When it s done, drain it but make sure to leave a bit of the starchy water clinging to the pasta-that little trick helps the sauce come together beautifully. I learned this tip after many dry bakes, and it totally transforms the texture!
Step 2: Make the Flavorful Tomato Sauce
While the pasta cooks, drain the tinned tomatoes using a sieve to get rid of excess water, which keeps your bake from getting soggy. Then combine the tomatoes with tomato puree, garlic powder, oregano, honey, chilli flakes, olive oil, salt, and pepper. Stir it all up until you can smell that classic Italian aroma. This sauce packs a punch without needing fresh tomatoes or long simmering, perfect when you want fast but flavorful.
Step 3: Mix the Ricotta Sauce Gently
Once your pasta and spinach are ready, quickly drain but don t dry completely-remember to keep that little bit of water. Add ricotta, mozzarella, garlic powder, Parmesan (if using), salt, and pepper. Stir everything together gently so the ricotta remains creamy and the cheese melts evenly. This is the moment where things start to get really exciting-I love seeing that thick, velvety mixture before it goes into the oven.
Step 4: Assemble and Bake to Golden Perfection
Spoon half your ricotta and pasta mixture into a casserole dish, then layer on the tomato sauce evenly. Finish with a generous sprinkle of mozzarella on top for that irresistible golden crust. Pop it into a preheated 200°C (400°F) oven and bake for about 15 minutes, or until the cheese is bubbling and beautifully golden. I usually keep an eye on it the last few minutes-I don t want it to burn but I do want that cheesy top to crisp just right.
Pro Tips for Making Spinach and Ricotta Pasta Bake Recipe
- Don’t Overcook the Pasta: Cook it just al dente since it ll keep cooking in the oven-no one wants mushy pasta!
- Starchy Water is Your Friend: Keeping a little pasta water adds moisture and helps your cheese sauce stick together.
- Use a Good Quality Ricotta: It really makes a difference in creaminess and flavor, trust me on this.
- Watch Your Bake Time: Cheese melts fast; pull it out when golden to avoid drying out the top layer.
How to Serve Spinach and Ricotta Pasta Bake Recipe
Garnishes
I always finish with fresh basil leaves sprinkled on top to add a burst of color and that subtle sweet herbaceous note. Sometimes I drizzle a touch of extra virgin olive oil or scatter some cracked black pepper for a little extra kick. These simple touches make the dish look restaurant-worthy and deepen the flavor.
Side Dishes
To keep things balanced, I love pairing this pasta bake with a crisp green salad dressed with lemon vinaigrette or a simple garlic bread on the side for some crunch. Roasted vegetables like asparagus or cherry tomatoes tossed with olive oil and herbs also go really well-you get a nice mix of textures and flavors on the plate.
Creative Ways to Present
For special occasions, I sometimes bake this pasta in individual ramekins. It s fun to serve personal-sized portions that everyone can dig into, and it makes the table look so inviting. You could also top each portion with an extra fresh basil leaf or a sprinkle of Parmesan to elevate presentation and impress your guests.
Make Ahead and Storage
Storing Leftovers
When I have leftovers, I let the bake cool completely before transferring portions into airtight containers. It keeps well in the fridge for up to 3 days without losing that creamy goodness. I ve found that the flavors even deepen overnight, so leftovers often taste better the next day!
Freezing
This recipe freezes wonderfully. Just divide into freezer-safe containers before baking and pop them in the freezer for up to 2 months. When you re ready, thaw overnight in the fridge and bake straight from cold, adding a few extra minutes to the baking time to ensure it reheats thoroughly.
Reheating
I reheat leftovers gently in the oven at 180°C (350°F) for around 20 minutes, covered loosely with foil to keep the top from drying out. If I’m short on time, the microwave works fine too but the oven definitely helps the cheese stay perfectly melty and the texture nice and fresh.
FAQs
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Can I use frozen spinach instead of fresh for this Spinach and Ricotta Pasta Bake Recipe?
Absolutely! Frozen spinach works great if you pressure cook it right with your pasta-just add the frozen spinach at the start of cooking to give it enough time to fully thaw and cook through. Just be sure to drain well to avoid extra moisture making the bake soggy.
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Is this recipe suitable for vegetarians?
Yes, this Spinach and Ricotta Pasta Bake Recipe is naturally vegetarian since it s meat-free and packed with wholesome veggies and cheese. Just make sure the cheese you use is vegetarian-friendly, especially the Parmesan, which sometimes contains animal rennet.
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How can I make the sauce creamier?
If you want an extra creamy sauce, try using double the ricotta or stir in a splash of cream or milk when mixing the cheese sauce. I ve found that adding a bit of the pasta cooking water really helps achieve a smooth, luscious consistency without watering down the flavor.
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Can I prepare this recipe in advance?
Definitely! You can assemble the pasta bake ahead of time, cover it tightly with foil, and refrigerate for up to 24 hours before baking. It s a huge time-saver for busy weeknights or when you want to prep in advance for guests.
Final Thoughts
This Spinach and Ricotta Pasta Bake Recipe holds a special place in my heart because it combines comfort food with a healthy twist and so little fuss. I ve made this recipe countless times and every time it gets rave reviews-from weeknight dinners to casual dinner parties. I hope you ll enjoy making it just as much as I do-because it s one of those dishes you ll want to keep in your recipe rotation forever!
Print
Spinach and Ricotta Pasta Bake Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 people
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Spinach and Ricotta Pasta Bake is a comforting, cheesy casserole perfect for a family dinner. It features tender pasta and spinach bathed in a creamy ricotta sauce, topped with a flavorful tomato sauce and golden melted mozzarella. The recipe is easy to prepare and bakes to perfection with a delightful blend of Italian-inspired herbs and cheeses.
Ingredients
Pasta and Spinach
- 250 g (9 oz) Dried pasta
- 450 g (1 lb) Fresh spinach (or frozen spinach, see notes)
Tomato Sauce
- 800 g (28 oz) Tinned tomatoes
- 1 tbsp Tomato puree
- 2 tsp Garlic powder
- 1 tbsp Dried oregano
- 1 tbsp Honey (or sugar if preferred)
- 0.5 tsp Dried chilli flakes (or more, to taste)
- 2 tbsp Olive oil
- Sea salt and freshly ground pepper, to taste
Ricotta Sauce
- 250 g (9 oz) Ricotta cheese
- 100 g (4 oz) Mozzarella, grated
- 2 tsp Garlic powder
- 50 g (2 oz) Parmesan cheese, grated (optional)
- Sea salt and freshly ground pepper, to taste
Topping
- 150 g (5 oz) Mozzarella, grated
To Garnish
- 20 g (4 tsp) Fresh basil
Instructions
- Preheat the oven: Set your oven to 200C (400F) to prepare for baking the pasta dish later.
- Cook the pasta and spinach: Boil salted water, add the pasta, and cook for 10 minutes. If using frozen spinach, add it at the beginning with the pasta. For fresh spinach, add it 2 minutes before the pasta is done to allow it to wilt.
- Prepare the tomato sauce: Drain the liquid from the tinned tomatoes using a sieve. Mix the drained tomatoes with tomato puree, garlic powder, oregano, honey, chilli flakes, olive oil, salt, and pepper until well combined.
- Drain pasta and spinach: Drain most of the water quickly, leaving a small amount of starchy water to keep the mixture moist for the ricotta sauce.
- Make and combine the ricotta sauce: Add ricotta cheese, grated mozzarella, garlic powder, optional Parmesan, salt, and pepper to the pasta and spinach. Stir thoroughly but gently to combine without breaking the pasta.
- Assemble in casserole dish: Transfer the pasta and ricotta cheese mixture to a casserole dish. Pour the tomato sauce evenly over the top, then sprinkle with the remaining grated mozzarella cheese.
- Bake: Place the casserole dish in the oven and bake for 15 minutes, or until the cheese topping is golden and bubbling.
- Garnish and serve: Remove from the oven, sprinkle fresh basil on top, and serve immediately while hot.
Notes
- Check the pasta package for cooking times and adjust if necessary, especially if your pasta requires longer than 10 minutes.
- If using frozen spinach, boil it for the full 10 minutes with the pasta. If fresh, add it just 1-2 minutes before finishing to wilt.
- For a creamier sauce, double the amount of ricotta cheese to 500 g (1.1 lb).
- Parmesan cheese is optional but adds great flavor. Grana Padano can be used as a more affordable substitute.
- When draining, leave a little pasta water to help create a creamier sauce with the ricotta.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 761 kcal
- Sugar: 17 g
- Sodium: 1009 mg
- Fat: 34 g
- Saturated Fat: 17 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 77 g
- Fiber: 9 g
- Protein: 41 g
- Cholesterol: 90 mg
