This spinach ricotta pasta bake is the kind of dinner that wins over a whole table, with tender ziti folded through creamy ricotta and spinach, then topped with a bright tomato sauce and bubbly mozzarella.
You can assemble it ahead of time, and it feeds a crowd without much effort. A green salad or a loaf of garlic bread is all it needs to become a complete meal.
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Why This Spinach Ricotta Pasta Bake Recipe Works
The ricotta mixture is what sets this casserole apart. Ricotta, Parmesan, and well squeezed spinach turn into a creamy filling that coats each piece of ziti, so every bite tastes rich without a heavy sauce.
The tomato sauce is as simple as it gets. Shaking tomato puree with garlic, herbs, onion powder, and a little sugar right in the jar means no extra pot to wash, and the seasoning blends evenly.
Pulling the pasta from the water one minute early matters in a baked dish. The ziti finishes cooking in the oven, so it stays tender instead of turning soft.
Ingredients for Spinach Ricotta Pasta Bake
- 10 ounces ziti or other short pasta
- 1 tablespoon kosher salt for the pasta water
- 1 pound whole milk ricotta
- 1/2 cup freshly grated Parmesan, plus 2 tablespoons for topping
- 12 ounces frozen chopped spinach, thawed with the excess liquid pressed out
- 1 tablespoon extra virgin olive oil
- 24 ounces tomato puree
- 2 cloves garlic, crushed
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoons dried Italian herbs
- 1/2 teaspoon red pepper flakes, optional
- 1 teaspoon sugar
- 1/2 teaspoon kosher salt, divided between the sauce and the ricotta mixture
- 1/2 teaspoon black pepper
- 2 tablespoons water, if needed to loosen the filling
- 1 1/2 cups shredded mozzarella, plus a little extra for topping
Pasta: Ziti is the classic choice, but penne or rigatoni work just as well. Cook it one minute short of the package time.
Ricotta: Whole milk ricotta gives the creamiest texture. Drain any visible liquid before mixing.
Spinach: Frozen chopped spinach is convenient. Thaw it and squeeze out as much water as you can so the filling stays creamy.
Tomato puree: A smooth puree makes a quick, even sauce. Season it right in the container and shake.
Cheese: Mozzarella melts into the golden, bubbly top while Parmesan adds a salty, nutty edge.
How to Make Spinach Ricotta Pasta Bake
1. Heat the oven. Preheat the oven to 350 degrees F and have a 9 x 13 inch baking dish ready.
2. Season the sauce. Pour out about 1/4 cup of the tomato puree to make room, then add the garlic, onion powder, garlic powder, Italian herbs, red pepper flakes, sugar, and 1/4 teaspoon salt. Seal the jar and shake well.
3. Cook the pasta. Boil the ziti in salted water for 1 minute less than the package directions. Scoop out a mugful of pasta water, then drain.
4. Make the filling. In a very large bowl, stir the ricotta, Parmesan, spinach, olive oil, remaining 1/4 teaspoon salt, and pepper. Add a splash of pasta water if needed so the mixture turns creamy.
5. Combine. Fold the pasta into the ricotta mixture, then spread it in the baking dish.
6. Top and cover. Pour the seasoned sauce over the pasta, sprinkle with mozzarella and a little Parmesan, and cover loosely with foil.
7. Bake. Bake for 25 minutes, then remove the foil and bake 10 minutes more until the cheese is melted and bubbly and the center reaches 165 degrees F. Rest 5 minutes before serving.
How to Serve Spinach Ricotta Pasta Bake
Serve the bake hot with a crisp Italian house salad and warm air fryer garlic bread slices for dipping. Roasted vegetables such as oven roasted eggplant add a savory side, and a cool glass of strawberry pineapple mojito makes it feel like a party. Let the casserole rest for a few minutes so the layers set and slice cleanly.
How to Store and Reheat Spinach Ricotta Pasta Bake
Cool leftovers within 2 hours and refrigerate in an airtight container for 3 to 4 days. Freeze portions for up to 3 months and thaw overnight in the refrigerator. Reheat covered at 350 degrees F until hot in the center, 165 degrees F, or microwave single portions.
Tips and Variations for Spinach Ricotta Pasta Bake
Press the spinach well. Wrap it in a clean towel and squeeze hard. Extra water makes the filling loose.
Prep ahead. Assemble the casserole up to a day ahead, refrigerate it, and add 5 to 10 minutes to the bake time.
Season in layers. Salt the pasta water, season the sauce, and season the ricotta so every layer tastes balanced.
Add heat. Red pepper flakes bring gentle warmth. Skip them for a mild version.
Try fresh spinach. Saute about 10 ounces of fresh spinach until wilted, cool it, and squeeze dry before mixing.
Brown the top. Switch to the broiler for the last minute for extra browning, watching closely.
Use a big bowl. A large mixing bowl lets you fold the pasta in without crushing it.
Store safely. Refrigerate leftovers promptly. The University of Minnesota Extension guide to storing leftovers explains safe handling.
Frequently Asked Questions About Spinach Ricotta Pasta Bake
Can I make spinach ricotta pasta bake ahead of time?
Yes. Assemble it, cover it tightly, and refrigerate for up to a day before baking. Add a few extra minutes in the oven since the dish starts cold.
Can I freeze spinach ricotta pasta bake?
It freezes well. Wrap the cooled baked casserole or individual portions tightly and freeze for up to 3 months. Thaw in the refrigerator and reheat until steaming hot.
What size dish works for spinach ricotta pasta bake?
A 9 x 13 inch baking dish holds the full batch comfortably. A deep 3 quart casserole also works.
Can I use cottage cheese instead of ricotta?
Yes, small curd cottage cheese is a decent swap. Blend or mash it lightly for a smoother filling.
Can I add meat?
Browned Italian sausage or ground beef stirs in easily. Cook it fully first, drain the fat, and fold it into the sauce.
Spinach and Ricotta Pasta Bake with Mozzarella
Equipment
- Large pot
- 9 x 13 inch baking dish
- Large mixing bowl
- Aluminum foil
Ingredients
Main Ingredients
- 10 oz ziti or other short pasta
- 1 tbsp kosher salt for the pasta water
- 1 lb whole milk ricotta
- ½ cup freshly grated Parmesan for the filling
- 2 tbsp freshly grated Parmesan for topping
- 12 oz frozen chopped spinach thawed and squeezed dry
- 1 tbsp extra virgin olive oil
- 24 oz tomato puree
- 2 cloves garlic crushed
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tsp dried Italian herbs
- ½ tsp red pepper flakes optional
- 1 tsp sugar
- ½ tsp kosher salt divided between the sauce and filling
- ½ tsp black pepper
- 2 tbsp water only if needed
- 1 ½ cup shredded mozzarella
Instructions
Cooking
- Sauce. Shake the puree with the garlic, onion powder, garlic powder, herbs, pepper flakes, sugar, and half the salt in its container.
- Pasta. Boil the ziti 1 minute short of the package time, save a mug of water, and drain.
- Filling. Mix the ricotta, Parmesan, spinach, oil, remaining salt, and pepper, loosening with pasta water if needed.
- Assemble. Stir in the ziti, pour into a 9 x 13 inch dish, and top with the sauce, mozzarella, and Parmesan. Cover loosely with foil.
- Bake. Bake at 350 degrees F for 25 minutes covered, then 10 minutes uncovered until bubbling and 165 degrees F in the center.
