I absolutely love how this Spinach and Ricotta Pasta Bake Recipe brings comfort food to a whole new level. It s one of those dishes that feels special enough for guests but is easy enough for a weeknight dinner, which is why it s become a staple in my kitchen. The combination of creamy ricotta with vibrant spinach and a rich tomato sauce makes for a warming, satisfying meal that everyone in the family goes crazy for.
When I first tried this, I was surprised by how simple ingredients come together so beautifully. What makes this Spinach and Ricotta Pasta Bake Recipe worth trying is how quickly it comes together and how versatile it is-whether you want to cook it for a cozy night in or prep it ahead for busy days. Plus, the bubbling mozzarella on top? Total crowd-pleaser that never fails to impress.
Why You’ll Love This Recipe
- Simple Ingredients, Big Flavor: You probably already have most of these in your pantry and fridge, making it an easy go-to meal.
- Versatile and Customizable: Whether you like it spicy or extra cheesy, you can tweak the recipe to suit your taste.
- Perfect for Busy Nights: It s quick to assemble and bakes in under 30 minutes, great for dinners on the fly.
- Family Favorite: The creamy ricotta and spinach combo wins over kids and adults alike, which is saying something!
Ingredients You’ll Need
This Spinach and Ricotta Pasta Bake Recipe calls for simple, fresh ingredients that blend beautifully together. I ve found that picking good quality ricotta and fresh spinach makes a noticeable difference, but frozen spinach works in a pinch too.
- Dried pasta: Use a sturdy pasta like penne or rigatoni that holds the sauce well without getting mushy.
- Fresh spinach: If you re short on time, frozen spinach is a convenient alternative; just remember to adjust cooking times.
- Tinned tomatoes: Choose a good-quality brand for a rich, vibrant tomato sauce base.
- Tomato puree: Adds depth and thickens the sauce for that luscious texture you want in a bake.
- Garlic powder: Easy and convenient for consistent flavor, but fresh garlic works too if you prefer.
- Dried oregano: Adds a lovely Italian herbal note; feel free to mix in some fresh herbs if you have them.
- Honey: Balances the acidity of the tomatoes with a touch of sweetness-sugar is fine as a substitute.
- Dried chili flakes: Gives a little kick that wakes up the dish, adjust to your liking.
- Olive oil: Use good quality extra virgin for the best flavor in your sauce.
- Ricotta cheese: Creamy and mild, it forms the base of the cheese sauce-don’t skip the fresh kind if possible.
- Mozzarella: Grated for that perfectly melted, gooey topping and cheesy layers inside.
- Parmesan cheese (optional): Adds a salty tang and depth, but the bake tastes great without it too.
- Sea salt and freshly ground pepper: Essential for seasoning and bringing all the flavors together.
- Fresh basil: Sprinkled on top for a fresh, fragrant finish just before serving.
Variations
I love playing around with this Spinach and Ricotta Pasta Bake Recipe depending on what s in season or my mood. It s super versatile, so feel free to switch up the cheese or add extra veggies for a personal twist.
- Adding mushrooms: I once tossed in sauteed mushrooms, and it added such a lovely earthy flavor that the whole family enjoyed.
- Spicy kick: If you like things hotter, increase the chili flakes or add a dash of hot sauce to the tomato mixture.
- Vegan twist: Substitute ricotta and mozzarella with plant-based alternatives; just keep in mind the texture changes a bit.
- Extra creamy: Doubling the ricotta makes the sauce super luscious – perfect for cheese lovers like me!
How to Make Spinach and Ricotta Pasta Bake Recipe
Step 1: Cook the pasta and spinach just right
Start by bringing a large pot of salted water to a rolling boil. Cook your dried pasta for about 10 minutes, or according to the package instructions. Here s my little trick: if you re using frozen spinach, throw it in at the same time and let it cook with the pasta. For fresh spinach, add it in during the last 2 minutes – this way it wilts perfectly without turning slimy. When done, drain the pasta but keep a little splash of that starchy water; it s gold for making the ricotta sauce silky smooth.
Step 2: Prepare the rich tomato sauce
While your pasta cooks, drain the liquid from the tinned tomatoes using a sieve. This prevents the bake from becoming too watery. In a bowl, combine the drained tomatoes with tomato puree, garlic powder, dried oregano, a touch of honey for sweetness, dried chili flakes for heat, olive oil, and season well with sea salt and pepper. Stir everything together until it s well mixed-this sauce is bursting with flavor and will top your bake beautifully.
Step 3: Mix the ricotta sauce and assemble the bake
In the same pot or a large bowl, add the ricotta cheese, grated mozzarella, garlic powder, and grated Parmesan (if using) to the pasta and spinach. Gently stir everything together, using some of the reserved pasta water to loosen the sauce if it feels too thick-this keeps the bake creamy and luscious. Transfer the cheesy pasta mixture into a casserole dish, then spoon the tomato sauce evenly on top. Finally, sprinkle the remaining mozzarella over everything.
Step 4: Bake until bubbly and golden
Pop your dish into a preheated oven at 200°C (400°F) and bake for about 15 minutes, or until the cheese on top is golden and bubbling. Keep an eye on it towards the end-nothing beats that perfect, golden crust! Once out of the oven, sprinkle fresh basil leaves over the top for a punch of freshness right before serving.
Pro Tips for Making Spinach and Ricotta Pasta Bake Recipe
- Keep Pasta Water: Saving a bit of the pasta cooking water before draining helps create a smoother ricotta sauce, preventing it from drying out.
- Don t Overcook Spinach: If using fresh, adding it last lets it wilt without losing that vibrant green color and fresh flavor.
- Cheese Choice Matters: Using a combination of mozzarella and Parmesan adds both gooey meltiness and a sharp savory note.
- Watch the Bake Time: Keeping the top golden but not burned ensures perfect texture and flavor every time.
How to Serve Spinach and Ricotta Pasta Bake Recipe
Garnishes
I always add fresh basil leaves right before serving because their bright, herbaceous aroma lifts the whole dish. Sometimes I also drizzle a little extra virgin olive oil or sprinkle some crushed red chili flakes for an extra touch of flavor. A sprinkle of freshly grated Parmesan on top never fails to impress, too.
Side Dishes
This pasta bake goes great with a simple crisp green salad dressed with lemon juice and olive oil. Roasted garlic bread is a must in my house-it s perfect for mopping up any leftover sauce. For something heartier, steamed green beans or roasted vegetables add a nice balance.
Creative Ways to Present
For special occasions, I like to prepare individual portions in small ramekins-it feels so fancy and makes serving easier. You can also sprinkle some toasted pine nuts or a handful of grated pecorino cheese on top for an extra twist. Layer the pasta and sauce in a clear glass dish to show off the colorful layers-it s a feast for the eyes as well as the palate!
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge and find they keep well for up to 3 days. The flavors even deepen overnight, making it an easy go-to lunch or dinner. Just be sure to cool the bake completely before refrigerating to maintain the best texture.
Freezing
Freezing this pasta bake works great if you want to prep in advance. I recommend baking it first, cooling completely, then portioning into freezer-safe containers. It keeps well for up to 2 months-just thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers covered with foil in the oven at 180°C (350°F) for about 15-20 minutes until warmed through. If you re in a hurry, microwaving on medium power works well too, but the oven way keeps the topping nice and melty. Adding a splash of water or extra sauce before reheating helps keep it from drying out.
FAQs
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Can I use frozen spinach for this Spinach and Ricotta Pasta Bake Recipe?
Absolutely! Frozen spinach works well and is super convenient. Just make sure to add it to the pasta water at the beginning so it cooks through properly. Fresh spinach wilts very quickly, so add it at the last 2 minutes instead when using fresh.
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What type of pasta is best for the bake?
Pasta shapes like penne, rigatoni, or ziti are excellent choices because their ridges and tubes catch the sauce well. Avoid very thin pastas or spaghetti as they can get mushy and won t hold the bake structure as nicely.
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Can I make this recipe vegan?
Yes, you can swap out the ricotta and mozzarella for plant-based cheese alternatives. The texture won t be quite the same, but with some good-quality vegan cheeses and nutritional yeast, you ll still get a delicious dish.
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How do I prevent the pasta bake from drying out?
Keeping a little pasta water when draining helps create a creamy sauce that retains moisture. Also, don t overbake; bake just until the cheese is golden and bubbly to avoid dryness.
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Can I prepare the bake ahead of time?
Definitely! You can assemble the dish a few hours or even a day before and refrigerate it. Just bake it when you re ready to eat, adding a few extra minutes if baking from cold.
Final Thoughts
This Spinach and Ricotta Pasta Bake Recipe holds a special place in my recipe box because it s one I return to time and again when I want a comforting, homemade meal without fuss. I love how forgiving it is and how it can be tailored to what you have on hand or your taste preferences. If you re looking for a dish that s cozy, delicious, and sure to please a crowd, this pasta bake is exactly what you need. Give it a try-you won t regret it!
Print
Spinach and Ricotta Pasta Bake Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Spinach and Ricotta Pasta Bake is a comforting, cheesy casserole featuring tender pasta, vibrant spinach, and rich ricotta cheese, topped with a flavorful tomato sauce and bubbling melted mozzarella. It’s a perfect family meal that’s easy to prepare and bake, combining wholesome ingredients into a deliciously satisfying dish.
Ingredients
Pasta and Spinach
- 250 g (9 oz) Dried pasta
- 450 g (1 lb) Fresh spinach (or frozen spinach; see notes)
Tomato Sauce
- 800 g (28 oz) Tinned tomatoes
- 1 tbsp Tomato puree
- 2 tsp Garlic powder
- 1 tbsp Dried oregano
- 1 tbsp Honey (or sugar if you prefer)
- 0.5 tsp Dried chilli flakes (adjust to taste)
- 2 tbsp Olive oil
- Sea salt and freshly ground pepper, to taste
Ricotta Sauce
- 250 g (9 oz) Ricotta cheese
- 100 g (4 oz) Mozzarella, grated
- 2 tsp Garlic powder
- 50 g (2 oz) Parmesan cheese, grated (optional)
- Sea salt and freshly ground pepper, to taste
Topping
- 150 g (5 oz) Mozzarella, grated
To Garnish
- 20 g (4 tsp) Fresh basil
Instructions
- Preheat the oven: Set your oven to 200°C (400°F) to ensure it reaches the perfect temperature for baking the pasta dish by the time it is prepared.
- Cook the pasta and spinach: Bring a large pot of salted water to a boil. Add the dried pasta and cook for 10 minutes. If using frozen spinach, add it at the start with the pasta and cook together for 10 minutes. For fresh spinach, add it 2 minutes before the pasta finishes cooking to allow it to wilt gently.
- Prepare the tomato sauce: While the pasta and spinach cook, open the tinned tomatoes and drain excess liquid using a sieve. Transfer the drained tomatoes to a bowl and mix in tomato puree, garlic powder, dried oregano, honey, dried chilli flakes, olive oil, and season with salt and pepper. Stir well to combine all flavors.
- Drain pasta and spinach: Once cooked, drain most of the water from the pasta and spinach, leaving a little starchy water to help form the sauce later. This helps create a creamier texture when combined with the ricotta.
- Make the ricotta sauce: Add ricotta cheese, grated mozzarella, garlic powder, parmesan (if using), and seasoning to the drained pasta and spinach. Stir thoroughly but gently to combine all ingredients evenly without breaking up the cheese too much.
- Assemble in casserole dish: Transfer the ricotta and pasta mixture into a casserole dish, spreading it evenly. Pour the prepared tomato sauce over the top and sprinkle with the remaining grated mozzarella cheese.
- Bake: Place the casserole dish in the preheated oven and bake for 15 minutes or until the cheese on top is golden brown and bubbling.
- Garnish and serve: Remove from the oven, sprinkle fresh basil leaves over the top, and serve warm for a delightful meal.
Notes
- Check the pasta package for cooking times as they may vary; adjust the boiling time accordingly.
- If using frozen spinach, boil it with the pasta for the full 10 minutes; fresh spinach wilts quickly and should be added at the end.
- For a creamier sauce, consider doubling the ricotta to 500g (1.1 lb).
- Parmesan cheese is optional but adds a lovely flavor; Grana Padano is a good substitute if Parmesan is unavailable.
- When draining pasta and spinach, leave a small amount of starchy water to help create a smooth sauce with the ricotta.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of the recipe)
- Calories: 761 kcal
- Sugar: 17 g
- Sodium: 1009 mg
- Fat: 34 g
- Saturated Fat: 17 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 77 g
- Fiber: 9 g
- Protein: 41 g
- Cholesterol: 90 mg
