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Spinach & Ricotta Pasta Bake Recipe

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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!

Ingredients

Scale

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.

Find it online: https://ukfinda.com/spinach-ricotta-pasta-bake-recipe/