This Spinach & Ricotta Pasta Bake is a creamy, cheesy, and comforting dish that’s perfect for weeknight dinners or meal prepping for the week ahead. With tender pasta, creamy ricotta cheese, fresh spinach, and a bubbly golden topping, this easy bake delivers Italian-inspired flavors in every bite.
Why You’ll Love This Recipe
- Creamy, cheesy, and packed with rich flavors
- A great way to sneak in extra vegetables
- Easy to prepare and perfect for meal prep
- Freezer-friendly for quick weeknight meals
- Customizable with your favorite pasta shapes and extra toppings
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Pasta (penne, rigatoni, or fusilli)
- Fresh spinach (or frozen, thawed, and drained)
- Ricotta cheese
- Mozzarella cheese, shredded
- Parmesan cheese, grated
- Marinara or tomato pasta sauce
- Garlic cloves, minced
- Egg (to bind the ricotta filling)
- Olive oil
- Salt and black pepper to taste
- Fresh basil or parsley, chopped (for garnish)
Directions
- Preheat oven: Set your oven to 375°F (190°C).
- Cook the pasta: Bring a large pot of salted water to a boil, cook the pasta until al dente according to package instructions, and drain.
- Prepare the filling: In a large bowl, mix the ricotta, egg, half of the mozzarella, Parmesan, salt, pepper, and minced garlic. Stir until well combined.
- Sauté spinach: In a pan, heat olive oil over medium heat, add spinach, and cook until wilted. Let cool slightly and stir into the ricotta mixture.
- Assemble the bake: In a baking dish, spread a layer of pasta sauce on the bottom. Add half the cooked pasta, then layer with half the ricotta-spinach mixture. Repeat until all ingredients are used.
- Top with cheese: Spread the remaining pasta sauce over the top and sprinkle with the remaining mozzarella and Parmesan cheese.
- Bake: Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes until the cheese is bubbly and golden.
- Garnish and serve: Sprinkle with fresh basil or parsley before serving.
Servings and Timing
- Servings: 6-8
- Prep time: 15 minutes
- Cook time: 40 minutes
- Total time: 55 minutes
Variations
- Meaty Option: Add cooked ground beef, sausage, or shredded chicken for extra protein.
- Vegetable Boost: Add mushrooms, zucchini, or bell peppers for added nutrients.
- Vegan Option: Use dairy-free ricotta and cheese alternatives, and skip the egg.
- Spicy Kick: Add red pepper flakes or a drizzle of hot sauce to the filling.
Storage/Reheating
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in the oven at 350°F (175°C) for 15-20 minutes or microwave for 2-3 minutes until heated through.
- Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use frozen spinach instead of fresh?
Yes, just thaw the spinach, squeeze out excess moisture, and mix it into the ricotta filling.
What pasta works best for this recipe?
Short pasta shapes like penne, rigatoni, or fusilli hold the sauce and filling well.
Can I use cottage cheese instead of ricotta?
Yes, though ricotta is creamier, cottage cheese is a lighter, high-protein alternative.
How do I prevent the pasta from becoming soggy?
Cook the pasta until just al dente and avoid overbaking the dish.
Can I make this pasta bake ahead of time?
Yes, assemble the bake, cover, and refrigerate for up to 24 hours before baking.
How do I make the top extra crispy?
Broil the pasta bake for 2-3 minutes at the end of baking until golden and bubbly.
Is this pasta bake gluten-free?
Use gluten-free pasta and check that your marinara sauce is gluten-free.
Can I add herbs to the filling?
Yes, fresh or dried basil, oregano, or thyme will enhance the flavor.
How do I prevent the cheese from burning?
Cover the dish with foil during baking and remove it only in the last 10-15 minutes.
What should I serve with this dish?
A fresh green salad, garlic bread, or roasted vegetables pair perfectly with this pasta bake.
Conclusion
This Spinach & Ricotta Pasta Bake is a creamy, cheesy, and satisfying dish that’s perfect for family dinners, meal prepping, or gatherings. Packed with tender pasta, creamy ricotta, and flavorful spinach, it’s a comforting meal that’s easy to make and always a crowd-pleaser. Serve with garlic bread and a simple salad for the perfect Italian-inspired meal!
PrintSpinach & Ricotta Pasta Bake Recipe
This Spinach & Ricotta Pasta Bake is a creamy, cheesy, and comforting dish perfect for weeknight dinners or meal prep. Tender pasta is tossed with a rich ricotta and spinach filling, topped with melty mozzarella and Parmesan, and baked until golden and bubbly. It’s a family-friendly recipe that’s both satisfying and simple to make!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baked
- Cuisine: Italian
Ingredients
For the Pasta Bake:
- 400 g (14 oz) pasta (penne, rigatoni, or fusilli)
- 500 g (1 lb) ricotta cheese
- 250 g (9 oz) frozen spinach, thawed and drained (or 300 g fresh spinach, wilted)
- 1 cup (100 g) shredded mozzarella cheese
- ½ cup (50 g) grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional, for a kick)
- Salt and black pepper, to taste
For the Tomato Sauce:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 800 g (28 oz) canned crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
Instructions
1. Cook the pasta:
- Bring a large pot of salted water to a boil and cook the pasta until al dente (about 2 minutes less than package instructions).
- Drain and set aside.
2. Make the tomato sauce:
- Heat olive oil in a pan over medium heat. Add the chopped onion and cook until soft (about 5 minutes).
- Add garlic and cook for another minute until fragrant.
- Stir in crushed tomatoes, oregano, basil, salt, and pepper. Simmer for 10-15 minutes until the sauce thickens slightly.
3. Prepare the ricotta-spinach mixture:
- In a large bowl, combine ricotta, spinach, egg, garlic, oregano, basil, red pepper flakes, salt, and pepper.
- Mix until smooth, then fold in half of the mozzarella and half of the Parmesan cheese.
4. Assemble the pasta bake:
- Preheat the oven to 180°C (350°F).
- In a large baking dish, spread a thin layer of tomato sauce on the bottom.
- Toss the cooked pasta with the remaining tomato sauce, then mix in the ricotta-spinach filling.
- Pour everything into the baking dish and top with the remaining mozzarella and Parmesan cheese.
5. Bake:
- Bake uncovered for 25-30 minutes, until the cheese is melted and the top is golden brown.
- Let it rest for 5 minutes before serving.
Notes
- Add cooked chicken or sausage for a meatier version.
- Use gluten-free pasta for a gluten-free option.
- Fresh basil leaves make a great garnish for extra flavor and color.