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

Units Scale

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

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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