Spinach and Ricotta Pasta Bake with Mozzarella
Ziti folded with ricotta and spinach, topped with tomato sauce and melted 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.
Notes
Substitutions: Swap cottage cheese for part of the ricotta, or fold in cooked Italian sausage.
Tips: Squeeze the spinach very dry and assemble ahead if you like.
Storage: Refrigerate for up to 4 days or freeze for up to 3 months. Reheat to 165 degrees F.