Recipe for Spinach and Ricotta Pasta Bake
This Spinach & Ricotta Pasta Bake is a delicious, warm meal that’s great for a nice dinner. The creamy ricotta goes perfectly with the spinach, soft pasta, and layers of melted cheese. This makes a filling supper that everyone will enjoy.
Time to get ready: 15 minutes
Time to cook: 25 minutes
Time: 40 minutes
Ingredients
- Pasta (penne, rigatoni, or your pick) in 12 oz (340g)
- 2 teaspoons of olive oil
- Three cloves of garlic, chopped up
- 8 oz (225g) fresh spinach, or 10 oz frozen spinach that has been thawed and drained
- 15 ounces (425 grams) of ricotta cheese
- One big egg
- 1/2 cup of grated Parmesan cheese
- 1 1/2 cups of shredded mozzarella cheese, split up
- Store-bought or homemade marinara sauce, 1 cup
- 1 teaspoon of Italian seasoning that has been dried
- Salt and pepper to taste
- (Optional) Fresh basil or parsley for decoration
Instructions
- Set the oven to 375°F (190°C) before you start. Use olive oil or cooking spray to lightly coat a 9×13-inch baking dish.
- Make the Pasta:
Put a lot of salt in a big pot of water and bring it to a boil. Add the pasta and cook it according to the package directions until it is al dente. Get rid of the water and set away. - Sauté the spinach:
Put the olive oil in a big skillet and heat it over medium heat. Add the minced garlic and cook for about 30 seconds, or until it smells good.
If you’re using fresh spinach, add it and simmer it for 2 to 3 minutes, or until it wilts. If you’re using frozen spinach, make sure it’s well-drained and boil it for a minute to get rid of extra water. Add a little salt and pepper to taste. - Prepare the Ricotta Mixture:
Mix the ricotta cheese, egg, Parmesan cheese, 1 cup of mozzarella, Italian seasoning, salt, and pepper in a big bowl. Mix thoroughly by stirring.
Stir the sautéed spinach into the ricotta mixture to incorporate.
- Put together the Pasta Bake:
Put the cooked pasta in with the ricotta and spinach. Stir the spaghetti lightly so that it is evenly coated.
Put half of the marinara sauce in the bottom of the prepared baking dish and spread it out evenly. Put the spaghetti mixture on top and spread it out evenly.
Pour the rest of the marinara sauce over the top. Spread the rest of the 1/2 cup of mozzarella cheese equally over the noodles. - Bake the Pasta:
Cover the dish with aluminum foil and bake for 20 minutes. After 20 minutes, remove the cover and bake for an additional 5 minutes or until the cheese is bubbling and golden brown. - Serve:
Remove the pasta bake from the oven and let it settle for a few minutes before serving. If you want, you can add fresh basil or parsley on top.
Additional Tips and Variations
Add Protein: You may make the spaghetti dish heartier by adding cooked chicken, sausage, or ground beef.
For a heartier dish, add cooked chicken, sausage, or ground beef to the ricotta mixture before baking.
You may simply replace spinach with other leafy greens like kale, or you can add other vegetables like mushrooms or zucchini.
This recipe is naturally vegetarian, but you can add extra vegetables like mushrooms, zucchini, or bell peppers for added flavor and texture.
You may put this dish together ahead of time and keep it in the fridge for up to 24 hours before you bake it. If the food is cold from the fridge, just add 10 to 15 minutes to the baking time.
You can assemble the pasta bake up to 1 day in advance. Cover and refrigerate, then bake when ready. You may need to add an extra 10 minutes of bake time if baking immediately from the fridge.
If you’re using frozen spinach, yes, you should totally thaw it and press out any extra water before adding it to the ricotta mixture.
To make this dish gluten-free, just use gluten-free spaghetti instead of regular pasta.
You can keep leftovers in the fridge for up to three days in an airtight container. You may reheat it in the microwave or oven.
Yes, this spaghetti bake stores wonderfully. After putting it together (but before baking), wrap it firmly in foil and freeze it for up to three months. To cook, bake straight from the freezer at 375°F (190°C) for about 45 minutes, or until the food is hot and bubbling.
This pasta dish can be frozen before baking. Just wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw in the fridge overnight before baking.