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.
Ingredients
Units
Scale
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
Instructions
- Preheat Oven: Preheat the oven to 200C/400F to get it ready for baking the assembled pasta dish.
- 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.
- 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.
- 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.
- 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.
- 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.
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.
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
