I absolutely love sharing this Spinach & Ricotta Pasta Bake Recipe because it s the kind of dish that feels like a warm hug on a plate. It s creamy, cheesy, and packed with nutritious spinach, making it perfect for cozy weeknight dinners or when you need something comforting that still feels a little special. When you make this, you ll notice how easily the flavors come together to create a dish that s both surprisingly simple and incredibly satisfying.
What makes this Spinach & Ricotta Pasta Bake Recipe stand out for me is how approachable it is-you don t need to fuss over complicated techniques, and yet it delivers that beautiful baked cheesy finish that everyone loves. Plus, it s a great way to get some greens into your meal without sacrificing any of that indulgent pasta goodness. Whether you re cooking for your family or meal prepping for the week, you ll find this dish really hits the spot every time.
Why You’ll Love This Recipe
- Comfort Food Classic: Creamy ricotta and melted mozzarella make this bake incredibly indulgent yet wholesome.
- Easy to Customize: You can swap pasta shapes, add spices, or sneak in vegetables without fuss.
- Prep Ahead Friendly: Assemble it in advance and bake when you re ready-perfect for busy days.
- Family Favourite: My family always asks for seconds once this is on the table!
Ingredients You’ll Need
The ingredients for this Spinach & Ricotta Pasta Bake Recipe are simple, fresh, and complement each other beautifully. Using a short pasta like ziti helps the sauce and cheese cling perfectly, and choosing good-quality ricotta and mozzarella really elevates the dish.
- Uncooked Pasta: Short pasta like ziti or penne works best because it holds the sauce well.
- Mozzarella Cheese: Shredded mozzarella melts beautifully, giving you that golden gooey top.
- Ricotta Cheese: Adds creaminess and a subtle tang to the filling that balances the tomato sauce.
- Parmesan Cheese: Used both in the ricotta mixture and on top for a savory depth.
- Garlic: Fresh garlic provides that irresistible aroma and savory kick.
- Frozen Chopped Spinach: Thaw and thoroughly press out excess liquid for the best texture.
- Tomato Passata: Smooth, rich passata forms the base of the flavorful pasta sauce.
- Extra Virgin Olive Oil: Helps to gently cook the garlic and enrich the sauce.
- Italian Mixed Herbs & Spices: Adds that classic Italian flavor profile with minimal effort.
- Chili Flakes (optional): Adds a hint of heat if you like a little spice.
- Sugar: Balances the acidity of the tomato sauce for a smoother taste.
- Salt & Pepper: Essential for seasoning at every step.
- Water (from pasta cooking): A splash helps keep the ricotta mixture creamy and luscious.
Variations
I love how flexible this Spinach & Ricotta Pasta Bake Recipe can be-once you ve got the classic down, feel free to tweak it to match your mood or what s in the fridge. Adding extras or making it your own is half the fun!
- Vegetable Boost: I’ve added sautéed mushrooms or roasted red peppers before, and it gave the bake a lovely extra layer of flavor and texture.
- Protein Addition: For a heartier meal, try mixing in cooked Italian sausage or shredded chicken-I found it fills everyone right up.
- Spice It Up: If you enjoy heat, upping the chili flakes or adding a dash of smoked paprika is a game changer.
- Gluten-Free Option: I ve swapped in gluten-free pasta with great success-just watch the cooking time as it might differ.
How to Make Spinach & Ricotta Pasta Bake Recipe
Step 1: Preheat and Prepare Your Sauce
Start by preheating your oven to 350°F (180°C). Meanwhile, pour about 1/4 cup of the tomato passata into a small bowl. Add the remaining ingredients-olive oil, minced garlic, onion powder, garlic powder, Italian herbs, chili flakes if using, sugar, salt, and pepper back into the passata bottle or a jar. Screw the lid on tightly and shake it vigorously. This trick helps you combine everything quickly and evenly without extra pots or mess.
Step 2: Cook Your Pasta Just Right
Cook the pasta about one minute less than the package says-this keeps it al dente so it won t turn mushy in the bake. Before draining, scoop out about a mugful of the pasta cooking water and save it; this starchy water will help loosen up your ricotta mixture. Don t skip this small step because it really makes the finished dish creamy.
Step 3: Get That Ricotta Mixture Perfect
In a large bowl, combine ricotta cheese, parmesan, crushed garlic, shredded mozzarella, thawed spinach (make sure you ve pressed out the excess moisture), salt, and pepper. Add a splash of your reserved pasta water to loosen the mixture a bit-it shouldn t be too runny, just creamy enough to coat the pasta evenly. I discovered this trick when my first bake was too dry, and it totally saved it!
Step 4: Mix Pasta With Ricotta and Assemble
Toss your cooked pasta into the ricotta mixture, stirring gently until every piece is well coated. Transfer this cheesy goodness into a heatproof baking dish. Pour the prepared tomato sauce evenly over the top, then sprinkle a generous handful of shredded mozzarella and grated parmesan to finish. I usually cover the dish with foil loosely to keep the moisture in during baking.
Step 5: Bake to Golden Perfection
Bake for 25 minutes covered, then remove the foil and cook for another 10 minutes. This last step browns the cheese beautifully, giving you that irresistible bubbly, golden crust. If you want it extra crispy, I sometimes broil it for 1-2 minutes at the end-but keep a close eye so it doesn t burn. Trust me; that little bit of extra color makes a huge difference!
Pro Tips for Making Spinach & Ricotta Pasta Bake Recipe
- Press Your Spinach Well: Squeeze out as much water as possible from thawed spinach to avoid a watery bake-this is a game changer in texture.
- Save Pasta Water: That starchy water keeps the ricotta mixture creamy and helps the sauce cling to the pasta.
- Don t Overcook Pasta: Slightly undercooked pasta prevents mushiness after baking.
- Broil for Crispiness: Use the broiler sparingly at the end for the perfect golden cheese topping-don t walk away while it s under the broiler!
How to Serve Spinach & Ricotta Pasta Bake Recipe
Garnishes
I like to finish this pasta bake with an extra handful of grated Parmesan cheese and a sprinkle of fresh basil or parsley if I have some on hand. The fresh herbs brighten the dish and add a lovely color contrast against the cheesy top. Sometimes a little cracked black pepper on top adds just the right final kick.
Side Dishes
This dish pairs beautifully with a simple green salad dressed with lemon vinaigrette-it cuts through the richness and adds a fresh crunch. Garlic bread or a crusty baguette is another favorite of mine, perfect for mopping up every bit of sauce.
Creative Ways to Present
For special occasions, I ve made individual portions of this pasta bake in small ramekins. It feels fancy and makes serving a breeze. Another fun idea is layering in a bit of pesto between layers for a burst of herby flavor that surprises and delights.
Make Ahead and Storage
Storing Leftovers
Leftovers store really well in an airtight container in the fridge for up to 3 days. I like to cool it completely before refrigerating to keep the texture just right. When I make extra, it often makes a great next-day lunch!
Freezing
I ve had great success freezing this pasta bake either before or after baking-it s convenient for busy weeks. Just wrap it tightly in foil and then plastic wrap or use a freezer-safe container. Thaw overnight in the fridge before reheating so it heats evenly.
Reheating
Reheat leftovers covered in the oven at 350°F (180°C) for about 20 minutes until warmed through. Microwave works too, but the oven helps keep the cheese from turning rubbery. If you want to freshen up the top, remove the cover for the last 5 minutes of reheating.
FAQs
-
Can I use fresh spinach instead of frozen?
Yes! You can use fresh spinach, but you ll want to wilt it down first by sautéing or steaming it lightly, then squeezing out as much moisture as possible before mixing with the ricotta. This prevents the dish from becoming watery.
-
What pasta can I substitute for ziti?
Short tubular pasta like penne, rigatoni, or even shells work great as substitutes. Avoid very thin pasta since it won t hold up as well in the bake.
-
Can I make this recipe vegetarian or vegan?
This dish is naturally vegetarian, but to make it vegan, you d need to use plant-based ricotta and mozzarella alternatives and ensure your pasta is egg-free. The texture and flavor won t be quite the same but there are some great dairy-free cheeses out there that work well.
-
How do I prevent the pasta bake from being dry?
Make sure to save a bit of the pasta cooking water to add back into the ricotta mixture, and don t overcook the pasta before baking. Also, covering the bake with foil for most of the cooking time helps retain moisture.
Final Thoughts
This Spinach & Ricotta Pasta Bake Recipe has become a regular in my home because it s just so reliable-it hits that perfect balance of cheesy comfort and sneaky veggies that keep everyone happy. I love how I can prepare it ahead or tweak it to fit whatever ingredients I have on hand. Honestly, once you get this one under your belt, it s a go-to for when you want a fuss-free dinner that feels like a treat. I can t wait for you to give it a try and hear how your family enjoys it as much as mine does!
Print
Spinach & Ricotta Pasta Bake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
A comforting and creamy spinach and ricotta pasta bake featuring ziti pasta, a flavorful homemade tomato passata sauce, and a rich blend of ricotta, mozzarella, and parmesan cheeses baked to golden perfection.
Ingredients
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
Instructions
- Preheat oven: Preheat your oven to 350°F / 180°C to prepare for baking the pasta dish.
- Prepare Pasta Sauce: Pour out about 1/4 cup of passata into a bowl for later use. Add the olive oil, minced garlic, onion powder, garlic powder, dried Italian herbs, chili flakes (optional), sugar, salt, and black pepper to the remaining passata bottle. Screw the lid on tightly and shake well to combine all the sauce ingredients thoroughly.
- Cook Pasta: Cook the pasta in boiling salted water for one minute less than the package instructions recommend to keep it al dente. Reserve about one mugful of cooking water, drain the pasta, and set it aside.
- Make Ricotta Mixture: In a very large bowl, combine the ricotta cheese, grated parmesan, crushed garlic, thawed and well-pressed chopped spinach, shredded mozzarella, salt, and pepper. Add a splash of the reserved pasta water if needed to achieve a creamy consistency that will coat the pasta well.
- Combine Pasta and Ricotta: Add the drained pasta to the ricotta mixture and gently stir until all pasta is evenly coated with the creamy spinach and cheese mixture. Transfer this combined mixture into a heatproof baking dish ready for layering.
- Assemble Bake: Pour the prepared tomato sauce evenly over the pasta and ricotta mixture in the baking dish. Sprinkle additional shredded mozzarella and grated Parmesan cheese generously over the top. Cover the dish loosely with foil to prevent the cheese from burning during initial baking.
- Bake: Place the baking dish in the preheated oven and bake covered for 25 minutes. Remove the foil and continue baking for an additional 10 minutes or until the cheese topping is melted, golden, and bubbly.
- Serve: Serve the pasta bake hot, garnished with extra grated Parmesan cheese for enhanced flavor and presentation.
Notes
- Use short pasta like ziti for best results; penne or rigatoni are good alternatives.
- Ensure the spinach is thoroughly pressed to remove excess moisture to prevent a watery bake.
- Adjust chili flakes to your preferred spice level or omit for a milder dish.
- This pasta bake can be prepared ahead and refrigerated, then baked when ready for convenience.
- For an extra crispy cheesy top, broil the dish for 1-2 minutes at the end, watching carefully to avoid burning.
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
