Spinach & Ricotta Pasta Bake is a comforting and delicious dish that brings together the creamy textures of ricotta and mozzarella with the nutritious goodness of spinach. This baked pasta is not only easy to prepare but also perfect for family dinners, potlucks, or meal prep. If you’re looking for a hearty dish that everyone will love, this recipe is a great choice!
Why Make This Recipe
Making Spinach & Ricotta Pasta Bake is a wonderful way to enjoy a wholesome meal. It combines rich flavors and healthy ingredients, making it satisfying and nourishing. The dish is also incredibly versatile—perfect for using up any leftover pasta or greens you have in your fridge. Plus, it’s an easy recipe that can be made in advance, meaning you can spend more time enjoying your meal with family and friends!
How to Make Spinach & Ricotta Pasta Bake
Ingredients
- 300g / 10 oz ziti pasta (uncooked, or other short pasta of choice)
- 1 1/2 cups mozzarella cheese (shredded, or more for topping)
- 1 lb / 500 g ricotta (Note 1)
- 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
- 1 tbsp extra virgin olive oil
- 2 garlic cloves (minced)
- 700g / 24 oz tomato passata (1 standard bottle) (Note 2)
- 1 tsp EACH onion and garlic powder
- 2 tsp dried Italian Mixed Herbs (Note 3)
- 1/2 tsp dried chili flakes (to taste, optional)
- 1 tsp sugar
- 1 tsp salt
- Black pepper
- 2 tbsp water (if needed)
- Parmesan cheese (grated)
Directions
- Preheat oven to 350°F (180°C).
- Pasta Sauce: Pour out about 1/4 cup of the passata (to make room to add flavorings). Add the remaining Pasta Sauce ingredients into the bottle, screw the lid on, and give it a shake.
- Cook pasta for the time per packet MINUS 1 minute.
- Scoop out 1 mugful of pasta cooking water, drain, and set aside.
- Ricotta Mixture: Mix Ricotta Mixture ingredients in a very large bowl. Use a splash of pasta cooking water if needed to make it creamy.
- Add pasta and stir to combine. Transfer to a heatproof baking dish.
- Top with Pasta Sauce, then top with cheese. Loosely cover with foil.
- Bake for 25 minutes, then remove the cover and bake for a further 10 minutes or until the cheese is melted and bubbly.
- Serve while hot and fresh!
How to Serve Spinach & Ricotta Pasta Bake
Serve your Spinach & Ricotta Pasta Bake with a simple green salad or garlic bread for a complete meal. For extra flavor, sprinkle some additional parmesan cheese or fresh herbs on top just before serving.
How to Store Spinach & Ricotta Pasta Bake
If you have leftovers, store them in an airtight container in the refrigerator. The pasta bake will keep well for about 3 to 4 days. When you’re ready to enjoy it again, simply reheat in the oven or microwave until warmed through.
Tips to Make Spinach & Ricotta Pasta Bake
- If you want a creamier texture, consider adding more ricotta or mixing in some cream.
- You can make this recipe a day in advance. Just assemble everything, cover it, and refrigerate before baking.
- Feel free to add other vegetables, such as mushrooms or bell peppers, to increase the nutritional value.
Variation
You can easily customize this recipe by using different types of cheese, such as feta or goat cheese, for a unique twist. Adding cooked chicken or ground meat can also turn this dish into a more hearty meal.
FAQs
Q1: Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach! Just sauté it in a pan until wilted before adding it to the ricotta mixture.
Q2: Can I make this dish vegan?
Yes! Use plant-based ricotta and cheese substitutes to make it vegan-friendly.
Q3: What type of pasta can I use?
You can use any short pasta of your choice, such as penne or fusilli. Just make sure to adjust the cooking time based on the pasta type.
Enjoy making and indulging in this delightful Spinach & Ricotta Pasta Bake!
Spinach & Ricotta Pasta Bake
Ingredients
Pasta Ingredients
- 300 g ziti pasta (uncooked, or other short pasta of choice)
- 1.5 cups mozzarella cheese (shredded, or more for topping)
- 500 g ricotta Note 1
- ½ cup parmesan cheese (grated)
- 350 g frozen chopped spinach (thawed and excess liquid pressed out)
- 1 tbsp extra virgin olive oil
- 700 g tomato passata (1 standard bottle) Note 2
- 2 cloves garlic (crushed)
Seasoning and Other Ingredients
- ¾ tsp salt & pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tsp dried Italian Mixed Herbs Note 3
- ½ tsp dried chili flakes (to taste, optional)
- 1 tsp sugar
- 1 tsp salt
- 2 tbsp water (if needed)
- Black pepper
- Parmesan cheese (grated, for topping)
Instructions
Preparation
- Preheat oven to 350°F (180°C).
- Pour out about 1/4 cup of the passata to make room to add flavorings. Add the remaining Pasta Sauce ingredients into the bottle, screw the lid on, and shake.
- Cook pasta for the time per packet MINUS 1 minute.
- Scoop out 1 mugful of pasta cooking water, drain, and set aside.
- Mix Ricotta Mixture ingredients in a very large bowl, using a splash of pasta cooking water if needed to make it creamy.
- Add pasta to the ricotta mixture and stir to combine. Transfer to a heatproof baking dish.
Assembly
- Top with Pasta Sauce, then top with cheese. Loosely cover with foil.
Baking
- Bake for 25 minutes, then remove the cover and bake for a further 10 minutes or until the cheese is melted and bubbly.
Serving
- Serve hot and fresh with a green salad or garlic bread.
