Spinach & Ricotta Pasta Bake Recipe

I absolutely love this Spinach & Ricotta Pasta Bake Recipe because it’s the perfect comfort meal that still feels fresh and packed with flavor. You ll find that this dish brings together creamy ricotta, vibrant spinach, and melty mozzarella in a way that s both hearty and light, making it ideal for family dinners or a cozy night in. Whenever I make this, I m always amazed at how quickly it disappears from the table-my family goes crazy for it!

This recipe works beautifully when you want something fuss-free but still impressive. I remember the first time I tried it, I was surprised at how simple the ingredients were, yet the result was restaurant-quality in my own kitchen. If you re craving a crowd-pleaser that s bursting with cheesy goodness and wholesome greens, this Spinach & Ricotta Pasta Bake Recipe will become your new go-to without a doubt.

Ingredients You’ll Need

The ingredients for this Spinach & Ricotta Pasta Bake Recipe blend fresh, frozen, and pantry items that complement each other beautifully. When you shop, look for good-quality ricotta and mozzarella-the cheese really makes the dish sing.

• Uncooked Pasta: I prefer ziti, but penne or rigatoni work just as well since they hold the sauce nicely.
• Mozzarella Cheese: Shredded mozzarella melts so well and adds that irresistible stretchy texture.
• Ricotta Cheese: Choose a creamy ricotta for the smoothest mixture; it s the star here.
• Parmesan Cheese: Adding sharpness and a bit of nutty flavor, Parmesan balances the creamy cheeses perfectly.
• Garlic: Crush or mince fresh garlic to infuse that wonderful aromatic depth throughout the bake.
• Frozen Chopped Spinach: Make sure it s fully thawed and squeezed dry to avoid sogginess.
• Tomato Passata: This forms the base of the pasta sauce, rich and smooth-fresh crushed tomatoes can work if you prefer.
• Extra Virgin Olive Oil: For sautéing garlic and adding richness to the sauce.
• Seasonings: Onion powder, garlic powder, Italian mixed herbs, salt, pepper, sugar, and optional chili flakes to balance flavors.
• Water: A splash of pasta cooking water to loosen the ricotta mixture makes it perfectly creamy.

Variations

I love making this Spinach & Ricotta Pasta Bake Recipe my own by tweaking a few things depending on what I have on hand or the occasion. Feel free to try these swaps and add-ins to keep it exciting!

• Protein Boost: Adding cooked Italian sausage or grilled chicken turns this into a heartier meal I adore on chilly nights.
• Veggie Upgrade: Mushrooms, roasted bell peppers, or artichoke hearts make delightful extras for more texture and flavor.
• Dairy-Free: Use vegan ricotta and mozzarella alternatives if you’re avoiding dairy, and it still tastes fantastic.
• Spice Level: I sometimes kick up the chili flakes for a little heat-just the right balance to wake up your taste buds.

How to Make Spinach & Ricotta Pasta Bake Recipe

Step 1: Preheat and Prepare Your Oven and Sauce

Start by preheating your oven to 350°F (180°C). While it warms up, prepare your pasta sauce by pouring out a bit of the passata (about a quarter cup) into a bowl-this will be for softening the ricotta mixture later. Then add the olive oil, minced garlic, onion powder, garlic powder, Italian herbs, chili flakes if using, sugar, salt, and black pepper to the remaining passata bottle, seal it, and give it a good shake. This little trick makes mixing the sauce easy and saves you from dirtying another bowl!

Step 2: Cook Pasta Just Right

Cook your pasta just shy of al dente-about one minute less than recommended on the package-because it will continue cooking in the oven. Before draining, reserve about a mugful of pasta water to use in your ricotta mixture; this helps it stay creamy and not dry out. Once drained, set your pasta aside.

Step 3: Mix the Ricotta and Spinach Filling

In a large bowl, combine ricotta cheese, grated Parmesan, crushed garlic, well-pressed spinach, shredded mozzarella, salt, and pepper. Don t hesitate to add a splash of that reserved pasta water if the mixture feels too thick; you want a creamy, cohesive texture that will cling to the pasta perfectly. This step is where the magic starts-once you see how creamy and flavorful this filling is, you ll be hooked!

Step 4: Combine Pasta and Ricotta Mixture

Fold your cooked pasta gently into the ricotta-spinach mixture, making sure every piece is coated with cheesy goodness. Then, transfer this mixture into your baking dish, spreading it out evenly. This base layer is rich, so you want it nicely distributed for even baking.

Step 5: Assemble and Bake

Pour the prepared tomato sauce evenly over your pasta mixture. Then sprinkle extra shredded mozzarella and grated Parmesan cheese on top to create that irresistible bubbly crust. Cover the dish loosely with foil to keep the moisture in during the first part of baking. Bake for 25 minutes, remove the foil, and bake an additional 10 minutes uncovered so the cheese melts beautifully and gets golden-bubbly. If you want a crispy topping, turn on the broiler for 1-2 minutes at the end, but watch it closely to prevent burning.

Pro Tips for Making Spinach & Ricotta Pasta Bake Recipe

How to Serve Spinach & Ricotta Pasta Bake Recipe

Garnishes

I always finish with an extra sprinkle of freshly grated Parmesan and sometimes a scattering of fresh basil or chopped parsley for a pop of color and fresh aroma. A drizzle of good quality olive oil over the top before serving adds richness and shine that I just adore.

Side Dishes

To keep things balanced, I love pairing this pasta bake with a simple crisp green salad tossed in lemon vinaigrette or some roasted vegetables. Garlic bread or crusty Italian bread also make fantastic accompaniments, especially if you want to soak up every last bit of sauce.

Creative Ways to Present

For special dinner parties, I ve served individual portions in ramekins topped with fresh basil leaves and a light dusting of Parmesan, which looks beautiful and feels personalized. You could even sprinkle toasted pine nuts or chili flakes as a fun garnish to surprise your guests.

Make Ahead and Storage

Storing Leftovers

I usually let the bake cool completely, then cover it tightly with foil or plastic wrap before refrigerating. It stores well for up to 3 days, and the flavors actually deepen overnight, making leftovers even tastier.

Freezing

This recipe freezes beautifully-just assemble it and freeze before baking. When you re ready, bake from frozen, adding extra time to ensure it s heated through. It s a lifesaver for meal prep or busy weeknights.

Reheating

Reheat leftovers in the oven at 350°F (180°C) covered with foil to prevent drying out-about 15-20 minutes should do it. If you re in a hurry, the microwave works too, just add a splash of water to keep it moist and cover loosely.

FAQs

Final Thoughts

This Spinach & Ricotta Pasta Bake Recipe holds a special place in my kitchen because it s one of those dishes that feels both nourishing and indulgent in the best way. I hope you give it a try and find the same joy and comfort I do-because once you make it, I think you ll reach for this recipe time and time again. It’s easy to love, easy to make, and simply delicious. Happy baking!

Spinach & Ricotta Pasta Bake Recipe

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• Author: Julia
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings
• Category: Pasta Bake
• Method: Baking
• Cuisine: Italian

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Description

A comforting and cheesy Spinach & Ricotta Pasta Bake featuring creamy ricotta and mozzarella, vibrant spinach, and a flavorful homemade tomato passata sauce, baked to bubbly perfection with a golden cheese topping.

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Ingredients

Units USM Scale 1x2x3x

Uncooked Pasta

• 300g / 10 oz ziti pasta, uncooked, or other short pasta of choice

Cheese

• 1 1/2 cups mozzarella cheese, shredded (or more for topping)

Ricotta Mixture

• 1 lb / 500 g ricotta cheese
• 1/2 cup parmesan cheese, grated
• 2 garlic cloves, crushed
• 350g / 12 oz frozen chopped spinach, thawed and excess liquid pressed out
• 1 cup mozzarella cheese, shredded
• 3/4 tsp salt & pepper

Shortcut Pasta Sauce

• 1 tbsp extra virgin olive oil
• 2 garlic cloves, minced
• 700g / 24 oz tomato passata
• 1 tsp onion powder
• 1 tsp garlic powder
• 2 tsp dried Italian Mixed Herbs
• 1/2 tsp dried chili flakes (optional)
• 1 tsp sugar
• 1 tsp salt
• Black pepper to taste
• 2 tbsp water (if needed)

To Serve

• Parmesan cheese, grated

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Instructions

1. Preheat Oven: Preheat your oven to 350°F / 180°C to prepare for baking the pasta dish.
2. Prepare Pasta Sauce: Pour about 1/4 cup of passata into a bowl, then add the remaining sauce ingredients into the passata bottle, screw the lid on tightly, and shake well to combine all the flavors thoroughly in the bottle.
3. Cook Pasta: Boil the pasta according to package instructions but reduce the cooking time by one minute to keep it al dente. Reserve about one mugful of pasta cooking water, then drain the pasta and set aside.
4. Make Ricotta Mixture: In a very large bowl, combine ricotta cheese, grated parmesan, crushed garlic, thawed spinach (pressed dry), shredded mozzarella, and salt and pepper. Add a splash of the reserved pasta water if the mixture needs loosening to become creamy and smooth.
5. Combine Pasta and Ricotta: Add the cooked pasta to the ricotta mixture and stir thoroughly until every piece is well coated. Transfer this combined mixture into a heatproof baking dish.
6. Assemble Bake: Pour the prepared pasta sauce evenly over the pasta and ricotta mixture in the dish. Top with additional shredded mozzarella and grated parmesan cheese. Loosely cover the baking dish with foil to retain moisture during baking.
7. Bake: Place the baking dish in the preheated oven and bake for 25 minutes. Then remove the foil and continue baking for an additional 10 minutes, allowing the cheese on top to melt fully and become golden and bubbly.
8. Serve: Serve the pasta bake hot, garnished with extra grated parmesan cheese for an added burst of flavor.

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Notes

• Use short pasta such as ziti for best results; penne or rigatoni are good alternatives.
• Make sure the spinach is thoroughly pressed to remove all excess moisture to avoid a watery bake.
• Adjust the quantity of chili flakes based on your spice preference or omit them entirely for a milder dish.
• This dish can be prepared ahead of time, refrigerated, and baked later for convenience.
• For an extra crispy cheese topping, broil the bake for 1-2 minutes at the end of baking—watch closely to prevent burning.

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Nutrition

• Serving Size: 1/6 of the dish
• Calories: 410 kcal
• Sugar: 8 g
• Sodium: 780 mg
• Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 4 g
• Protein: 20 g
• Cholesterol: 60 mg