Print

Spinach and Ricotta Pasta Bake

A close-up, appetizing shot of a portion of Spinach & Ricotta Pasta Bake with a golden, bubbly cheese crust.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A simple, comforting baked pasta casserole featuring creamy ricotta cheese and fresh spinach.

Ingredients

Scale
  • 1 pound pasta (penne, ziti, or rotini)
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 10 ounces frozen chopped spinach, thawed and squeezed dry
  • 15 ounces ricotta cheese
  • 1 large egg, lightly beaten
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 2 cups marinara sauce (or use a simple white sauce)
  • 1 cup shredded mozzarella cheese

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 9×13 inch baking dish.
  2. Cook the pasta according to package directions until al dente. Drain well and set aside.
  3. While the pasta cooks, heat the olive oil in a skillet over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute more until fragrant.
  4. In a large bowl, combine the cooked pasta, the sautéed onion and garlic, the squeezed dry spinach, ricotta cheese, egg, 1/2 cup Parmesan cheese, salt, pepper, and nutmeg. Mix gently until everything is evenly coated.
  5. Spread half of the marinara sauce in the bottom of the prepared baking dish.
  6. Spoon the pasta mixture over the sauce and spread it into an even layer.
  7. Pour the remaining marinara sauce over the top of the pasta mixture.
  8. Sprinkle the mozzarella cheese and extra Parmesan cheese evenly over the top layer.
  9. Bake for 25 to 30 minutes, or until the cheese is melted, bubbly, and lightly browned.
  10. Let the bake rest for 5 to 10 minutes before serving.

Notes

  • For a richer flavor, substitute half of the ricotta with mascarpone cheese.
  • Add 1/2 teaspoon of dried Italian seasoning to the ricotta mixture for more depth.
  • You can make this dish ahead of time; cover and refrigerate up to 24 hours before baking. Add 10 minutes to the baking time if baking directly from the refrigerator.
  • For a meat option, brown 1/2 pound of ground Italian sausage and mix it into the pasta mixture.

Nutrition

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