Why Make This Recipe
Spinach & Ricotta Pasta Bake is a delicious and satisfying dish that brings together creamy ricotta, nutritious spinach, and cheesy goodness in every bite. It’s perfect for feeding a crowd or for a cozy family dinner. Plus, it makes great leftovers! This recipe is simple to prepare and uses ingredients you probably already have at home, making it a fantastic choice for busy weeknights.
How to Make Spinach & Ricotta Pasta Bake
Ingredients
- 300g / 10 oz ziti pasta (uncooked, or other short pasta of choice)
- 1 1/2 cups mozzarella cheese (shredded, or more for topping)
- 1 lb / 500 g ricotta
- 1/2 cup parmesan cheese (grated)
- 2 garlic cloves (crushed)
- 350g / 12oz frozen chopped spinach (thawed and excess liquid pressed out)
- 1 cup mozzarella cheese (shredded)
- 3/4 tsp salt & pepper
- 1 tbsp extra virgin olive oil
- 2 garlic cloves (minced)
- 700g / 24oz tomato passata (1 standard bottle)
- 1 tsp EACH onion and garlic powder
- 2 tsp dried Italian mixed herbs
- 1/2 tsp dried chili flakes (to taste, optional)
- 1 tsp sugar
- 1 tsp salt
- Black pepper
- 2 tbsp water (if needed)
- Parmesan cheese (grated)
Directions
- Preheat oven to 350F/180C.
- Pasta Sauce: Pour out about 1/4 cup of the passata to make room for flavorings. Add the remaining Pasta Sauce ingredients into the bottle, screw the lid on, and give it a shake.
- Cook pasta according to package instructions MINUS 1 minute.
- Scoop out 1 mugful of pasta cooking water, drain the pasta, and set aside.
- For the Ricotta Mixture, mix all the ingredients in a very large bowl. Use a splash of pasta cooking water if needed to make it creamy.
- Add the cooked pasta to the ricotta mixture and stir to combine. Transfer to a heatproof baking dish.
- Top with the pasta sauce and sprinkle with cheese. Loosely cover with foil.
- Bake for 25 minutes, then remove the cover and bake for a further 10 minutes or until the cheese is melted and bubbly.
- Serve while hot and fresh!
How to Serve Spinach & Ricotta Pasta Bake
This dish is best served hot out of the oven. Garnish with extra Parmesan cheese or a sprinkle of herbs for added flavor. Pair it with a simple salad or some garlic bread for a complete meal.
How to Store Spinach & Ricotta Pasta Bake
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave until warmed through. If you want to keep it longer, you can also freeze it for up to three months. Just be sure to let it thaw in the fridge before reheating.
Tips to Make Spinach & Ricotta Pasta Bake
- Make sure to squeeze out excess moisture from the spinach to prevent the bake from becoming watery.
- Feel free to add in some additional vegetables, like mushrooms or bell peppers, for more flavor and texture.
- If you like more cheese, don’t hesitate to add extra mozzarella or ricotta to the mixture!
Variation
You can switch up the pasta for any short type like penne or fusilli. If you want a protein boost, add cooked chicken or sausage to the pasta bake.
FAQs
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach. Just sauté it until wilted before adding it to the ricotta mixture.
Can I make this recipe ahead of time?
Absolutely! You can prepare the pasta bake in advance and store it in the fridge until you are ready to bake it.
What can I serve with this pasta bake?
This dish pairs well with a side salad, garlic bread, or steamed vegetables.
Enjoy making this comforting Spinach & Ricotta Pasta Bake!
Spinach & Ricotta Pasta Bake
Ingredients
Main Ingredients
- 300 g 300g / 10 oz ziti pasta (uncooked, or other short pasta of choice)
- 1.5 cups 1 1/2 cups mozzarella cheese (shredded, or more for topping)
- 500 g 1 lb / 500 g ricotta
- 1/2 cup 1/2 cup parmesan cheese (grated)
- 2 cloves 2 garlic cloves (crushed)
- 350 g 350g / 12oz frozen chopped spinach (thawed and excess liquid pressed out)
- 1 cup 1 cup mozzarella cheese (shredded)
- 3/4 tsp 3/4 tsp salt & pepper
- 1 tbsp 1 tbsp extra virgin olive oil
- 2 cloves 2 garlic cloves (minced)
- 700 g 700g / 24oz tomato passata (1 standard bottle)
- 1 tsp 1 tsp EACH onion and garlic powder
- 2 tsp 2 tsp dried Italian mixed herbs
- 1/2 tsp 1/2 tsp dried chili flakes (to taste, optional) optional
- 1 tsp 1 tsp sugar
- 1 tsp 1 tsp salt
- Black pepper
- 2 tbsp 2 tbsp water (if needed) if needed
- Parmesan cheese (grated)
Instructions
Preparation
- Preheat oven to 350F/180C.
- Pour out about 1/4 cup of the passata to make room for flavorings. Add the remaining Pasta Sauce ingredients into the bottle, screw the lid on, and give it a shake.
- Cook pasta according to package instructions MINUS 1 minute.
- Scoop out 1 mugful of pasta cooking water, drain the pasta, and set aside.
- Mix all the ingredients for the Ricotta Mixture in a very large bowl. Use a splash of pasta cooking water if needed to make it creamy.
- Add the cooked pasta to the ricotta mixture and stir to combine. Transfer to a heatproof baking dish.
- Top with the pasta sauce and sprinkle with cheese. Loosely cover with foil.
- Bake for 25 minutes, then remove the cover and bake for a further 10 minutes or until the cheese is melted and bubbly.
- Serve while hot and fresh!