Spinach and Ricotta Pasta Bake
Creamy, cheesy, and packed with tender spinach, this Spinach and Ricotta Pasta Bake is the ultimate comfort dish. It’s easy to make ahead, great for leftovers, and loved by the whole family.
Ingredients List
– 10 oz pasta (penne or rigatoni)
– 1 tablespoon olive oil
– 1 medium onion, diced
– 3 cloves garlic, minced
– 5 oz fresh spinach (or thawed frozen spinach, drained)
– 1 cup ricotta cheese
– 1 egg
– 1 ½ cups marinara sauce
– 1 cup shredded mozzarella cheese
– ¼ cup grated Parmesan cheese
– Salt and pepper to taste
– ½ teaspoon dried basil
– ½ teaspoon dried oregano
Step-by-Step Instructions
Boil pasta in salted water until al dente. Drain and set aside.
In a skillet, heat olive oil. Sauté onion for 3–4 minutes. Add garlic and spinach, cooking until wilted.
In a bowl, mix ricotta, egg, basil, oregano, salt, and pepper. Add sautéed spinach mixture.
In a large bowl, combine pasta, half the marinara sauce, and ricotta-spinach mixture. Mix well.
Pour into a greased baking dish. Top with remaining marinara, mozzarella, and Parmesan.
Bake at 375°F (190°C) for 20–25 minutes or until bubbly and golden.
Cook Time
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings
Serves 6
Nutritional Information (approx. per serving)
Calories: 330
Carbs: 30g
Protein: 15g
Fat: 18g
Storage Instructions
Refrigerate leftovers for up to 4 days in an airtight container.
Freeze before or after baking for up to 2 months. Reheat in oven or microwave.
Pairings/Suggestions
Serve with garlic bread, a side salad, or roasted veggies.
Pairs wonderfully with a glass of light red wine or sparkling water with lemon.
Seasonal Relevance
Great all year round, especially for cozy winter dinners, weeknight meals, or vegetarian holidays.
Conclusion
This Spinach and Ricotta Pasta Bake is a simple, satisfying recipe that brings together creamy cheese, fresh greens, and comforting pasta in one easy bake. It’s perfect for family dinners, meal prep, or a cozy night in.
Spinach and Ricotta Pasta Bake
6
servings10
minutes25
minutes330
kcalCreamy ricotta, tender spinach, and perfectly baked pasta come together in this cozy, satisfying casserole.
Ingredients
– 10 oz pasta (penne or rigatoni)
– 1 tablespoon olive oil
– 1 medium onion, diced
– 3 cloves garlic, minced
– 5 oz fresh spinach (or thawed frozen spinach, drained)
– 1 cup ricotta cheese
– 1 egg
– 1 ½ cups marinara sauce
– 1 cup shredded mozzarella cheese
– ¼ cup grated Parmesan cheese
– Salt and pepper to taste
– ½ teaspoon dried basil
– ½ teaspoon dried oregano
Directions
- Boil pasta in salted water until al dente. Drain and set aside.
- In a skillet, heat olive oil. Sauté onion for 3–4 minutes. Add garlic and spinach, cooking until wilted.
- In a bowl, mix ricotta, egg, basil, oregano, salt, and pepper. Add sautéed spinach mixture.
- In a large bowl, combine pasta, half the marinara sauce, and ricotta-spinach mixture. Mix well.
- Pour into a greased baking dish. Top with remaining marinara, mozzarella, and Parmesan.
- Bake at 375°F (190°C) for 20–25 minutes or until bubbly and golden.
Recipe Video
Notes
- – Great vegetarian option that’s rich, creamy, and satisfying.
– Perfect make-ahead meal for busy weeknights or casual gatherings.
– Customizable with added veggies or different cheeses.
FAQs
Q1: Can I use frozen spinach instead of fresh?
Yes, just make sure it’s well drained before using.
Q2: Can I make it ahead of time?
Absolutely. Assemble it up to a day in advance and refrigerate until ready to bake.
Q3: What can I use instead of ricotta?
Cottage cheese or a plant-based ricotta substitute works well.
