Spinach and Ricotta Pasta Bake Recipe

I absolutely love this Spinach and Ricotta Pasta Bake Recipe because it s the perfect comfort food that doesn t feel heavy or complicated. When I first tried this dish, I was amazed at how the creamy ricotta paired with spinach and tomato sauce created something cozy yet fresh at the same time. It s a great weeknight dinner or a dish to bring to potlucks because it feeds a crowd and still feels homemade and thoughtful.

You ll find that this Spinach and Ricotta Pasta Bake Recipe works wonderfully anytime you want a hearty, veggie-packed pasta that comes together quickly without sacrificing flavor. The combination of simple ingredients like fresh spinach, luscious ricotta, and a rich tomato sauce really shines, especially when baked until golden and bubbly. Plus, it s easy to customize and forgiving for cooks of all levels.

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Ingredients You’ll Need

Each ingredient plays an important role here – the fresh spinach adds vibrant color and nutrients, while the ricotta and mozzarella cheeses bring that rich, creamy texture we all crave in a pasta bake. When shopping, look for ripe tinned tomatoes and good-quality ricotta for the best results.

• Dried pasta: I like to use penne or rigatoni because their shape holds the sauce beautifully.
• Fresh spinach: Using fresh gives you that tender bite and lovely green color; if frozen, just follow the instructions to cook it well.
• Tinned tomatoes: Choose quality tomatoes for a sweeter, more robust sauce base.
• Tomato puree: Adds concentrated tomato flavor, making the sauce richer.
• Garlic powder: Infuses the dish with cozy depth – fresh garlic works too if you prefer.
• Dried oregano: Classic Italian herb that brightens the tomato sauce.
• Honey: Balances acidity and adds a subtle sweetness; sugar is fine if you prefer.
• Dried chili flakes: Adds a little kick; add more or less depending on your spice tolerance.
• Olive oil: Quality olive oil helps bring everything together with silky richness.
• Sea salt and pepper: Essential to season all layers of the dish just right.
• Ricotta cheese: Gives a creamy, mild base in the sauce that s so comforting.
• Mozzarella (grated): Melts perfectly on top and inside the bake for gooey goodness.
• Parmesan cheese (optional): Adds sharpness and a beautiful nutty flavor; definitely worth including if you have it.
• Fresh basil: Use at the end for a fresh, herbal finish that brightens every bite.

Variations

I like to switch things up depending on what s in season or how indulgent I m feeling. This recipe is such a great base that you can easily personalize it without compromising the core comfort of the dish.

• Extra Veggies: Once, I added roasted courgettes and mushrooms, which gave the bake even more texture and a deeper flavor.
• Meat Addition: For a meatier version, cooked Italian sausage or shredded chicken stirred into the sauce makes it heartier.
• Cheese Choices: Sometimes I use a blend of mozzarella and fontina for a nuttier, silkier melt.
• Gluten-Free Option: Gluten-free pasta works perfectly here, just watch your cooking time to avoid mushiness.
• Spice Levels: I often add extra chili flakes or a dash of smoked paprika when I want a smoky kick.

How to Make Spinach and Ricotta Pasta Bake Recipe

Step 1: Cook the Pasta and Spinach Just Right

Start by boiling your pasta in salted water for about 10 minutes-this timing usually works great for penne or rigatoni. Now, if you re using frozen spinach, toss it in with the pasta right from the start so it cooks through and softens while the pasta cooks. For fresh spinach, add it in the last 2 minutes of cooking because it wilts quickly and you want to keep that lovely freshness without overcooking. When done, drain the water but be sure to leave a little bit-this starchy pasta water actually helps create a silky sauce with the ricotta later on. I learned this trick the hard way-draining everything leaves the bake a bit dry!

Step 2: Whip Up the Tomato Sauce

While the pasta cooks, open your tinned tomatoes and drain most of the liquid using a sieve. Then stir in the tomato puree, garlic powder, dried oregano, honey, chili flakes, olive oil, and a good pinch of salt and pepper. I love how these simple ingredients come together into a sauce that tastes like it s simmered all day. No actual simmering needed, it s quick but flavorful-perfect for busy nights!

Step 3: Mix the Ricotta Sauce

Once the pasta and spinach are drained, mix in the ricotta, grated mozzarella, garlic powder, Parmesan (if using), and season with salt and pepper. Stir gently to combine everything without breaking the pasta apart. This creamy cheese mixture binds the pasta and vegetables together beautifully. Adding some reserved pasta water here helps loosen the ricotta just enough to make a luscious sauce without being watery.

Step 4: Assemble and Bake

Pour the ricotta and pasta mixture into a casserole dish, then spoon the tomato sauce evenly over the top. Sprinkle the remaining grated mozzarella all over to create that irresistible golden crust. Pop it into your oven preheated to 200°C (400°F) for about 15 minutes or until the cheese is bubbly and perfectly golden. I love this part because the smell fills the kitchen and everyone starts gathering!

Step 5: Garnish and Serve

Once out of the oven, scatter fresh basil leaves over the top for a punch of fragrant freshness that complements the rich cheese and tomato layers. Serve it right away while it s warm and gooey!

How to Serve Spinach and Ricotta Pasta Bake Recipe

Garnishes

I always finish with fresh basil because it adds such a lovely herby brightness. Sometimes, if I have it on hand, a sprinkle of extra grated Parmesan or a few chili flakes on top gives it a little kick and an extra layer of flavor that keeps everyone reaching for more.

Side Dishes

This dish pairs wonderfully with a crisp green salad dressed lightly with lemon and olive oil or some garlic roasted vegetables. On colder days, I serve it with warm crusty bread to mop up every last bit of sauce – a real crowd-pleaser in my house.

Creative Ways to Present

For special occasions, I ve served this in individual ramekins for a lovely personal touch. Layering the pasta and sauces in clear glass dishes can also look beautiful, showcasing all those colors and textures. Adding a drizzle of good-quality olive oil just before serving makes the presentation extra glossy and inviting.

Make Ahead and Storage

Storing Leftovers

I usually let the pasta bake cool completely, then cover it tightly and store leftovers in the fridge for up to 3 days. It keeps well and tastes just as good reheated, especially when you add a splash of water to keep it moist.

Freezing

This recipe freezes beautifully! I portion it into airtight containers before baking, freeze, then bake straight from frozen (adding a few extra minutes to cooking time). It s a lifesaver for busy nights.

Reheating

When reheating, I cover the dish with foil to prevent drying out and heat it in the oven at 180°C (350°F) for about 15-20 minutes until warmed through and bubbly again. Microwaving works too but the oven method gives you that lovely melted cheese texture.

FAQs

Final Thoughts

This Spinach and Ricotta Pasta Bake Recipe has become a go-to comfort meal for me and my family-it s one of those dishes that feels special yet fuss-free. I love how it balances creamy, cheesy goodness with fresh spinach and tangy tomato sauce, making it nourishing and satisfying. If you re looking for a crowd-pleasing, easy-to-make pasta bake that doesn t skimp on flavor, I really recommend giving this a try. Trust me, once you make it, it ll likely become a favorite staple in your kitchen too!

Spinach and Ricotta Pasta Bake Recipe

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• Author: Nora
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

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Description

This Spinach and Ricotta Pasta Bake is a delicious, comforting casserole combining tender pasta, fresh spinach, and creamy ricotta cheese baked with a flavorful tomato sauce and topped with golden mozzarella. It’s a perfect family-friendly meal that’s easy to prepare and sure to satisfy.

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Ingredients

Units MUS Scale 1x2x3x

Pasta and Spinach

• 250 g (9 oz) Dried pasta
• 450 g (1 lb) Fresh spinach (or frozen spinach as noted)

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

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Instructions

1. Preheat Oven: Preheat the oven to 200C/400F to get it ready for baking the assembled pasta dish.
2. Cook Pasta and Spinach: Boil salted water and cook the dried pasta for 10 minutes. If using frozen spinach, add it to the pasta for the full 10 minutes. If using fresh spinach, add it during the last 2 minutes to allow it to wilt gently. Drain the mixture but leave a small amount of water with the pasta to help create a creamy sauce.
3. Prepare Tomato Sauce: Drain the liquid from the tinned tomatoes using a sieve. Mix the drained tomatoes with tomato puree, garlic powder, dried oregano, honey, dried chilli flakes, olive oil, salt, and pepper until well combined.
4. Make Ricotta Sauce and Assemble: In a bowl, combine the ricotta cheese, grated mozzarella, garlic powder, Parmesan (if using), salt, and pepper. Stir gently into the drained pasta and spinach, coating everything evenly. Transfer this mixture into a casserole dish.
5. Layer and Bake: Pour the prepared tomato sauce evenly over the ricotta-coated pasta in the casserole dish. Sprinkle the remaining grated mozzarella evenly over the top. Place the dish in the preheated oven and bake for 15 minutes or until the cheese topping is golden and bubbling.
6. Garnish and Serve: Remove the pasta bake from the oven and sprinkle fresh basil over the top for a burst of fresh flavor. Serve warm and enjoy your comforting homemade pasta bake.

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Notes

• Adjust pasta cooking time based on package instructions if longer than 10 minutes.
• If using frozen spinach, boil with the pasta for the entire 10 minutes; fresh spinach only needs about 1-2 minutes to wilt.
• For a creamier sauce, use 500 g (1.1 lb) ricotta instead of 250 g.
• Parmesan cheese is optional but adds a lovely flavor; Grana Padano is a good substitute.
• Leave a little starchy pasta water when draining to create a wetter, creamier sauce when mixed with ricotta.

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Nutrition

• Serving Size: 1 serving (approximately 1/4 of the casserole)
• 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