If you re anything like me, you ll absolutely fall in love with this Spinach and Ricotta Pasta Bake Recipe. It s one of those cozy, no-fuss dishes that feels like a hug from the inside-perfect for busy weeknights or when you want to impress guests without breaking a sweat. The combination of creamy ricotta, fresh spinach, and bubbling mozzarella on top creates such a rich, comforting flavor that I find absolutely irresistible.
What makes this Spinach and Ricotta Pasta Bake Recipe stand out is how simple ingredients come together to create something truly special. Plus, it s flexible-you can easily tweak it based on what you have in your pantry or dietary preferences. I love that it s a one-dish wonder that makes dinner both easy and delicious, and I can t wait for you to try it and see why my family goes crazy for it.
Why You’ll Love This Recipe
- Simple Ingredients: You don t need fancy components to get a restaurant-worthy flavor.
- Quick to Prepare: Ready in about 30 minutes, perfect for busy schedules.
- Family Favorite: My family keeps asking me to make it again and again!
- Customizable: Easily adjusted for dietary needs or ingredient swaps.
Ingredients You’ll Need
Each ingredient in this Spinach and Ricotta Pasta Bake Recipe plays a role in creating that perfect balance of creamy, savory, and fresh. Choosing good quality ricotta and fresh spinach will make a noticeable difference, so keep an eye out for those when you shop.
- Dried pasta: Pick a short pasta like penne or rigatoni-its shape holds the sauce beautifully.
- Fresh spinach: If you can find baby spinach, even better, but regular fresh spinach works fine, too.
- Tinned tomatoes: Look for good quality canned tomatoes to make a vibrant sauce.
- Tomato puree: Adds a boost of tomato richness and thickens the sauce nicely.
- Garlic powder: Easy way to add robust flavor without peeling fresh cloves.
- Dried oregano: Brings that herby Italian vibe we all crave.
- Honey: Just a touch-balances acidity and sweetness perfectly.
- Dried chilli flakes: Optional but highly recommended if you like a bit of heat.
- Olive oil: Use extra virgin for the best flavor.
- Ricotta cheese: The creamy heart of this dish; opt for fresh if possible.
- Mozzarella cheese: Both grated and for topping-it melts beautifully.
- Parmesan cheese: Optional but adds a fantastic nutty depth if you have it.
- Fresh basil: For garnish to add freshness and color.
Variations
I like to keep this recipe flexible because sometimes you want a bit more indulgence or need to adjust for what s on hand. Feel free to experiment with it-you ll soon find what s perfect for your taste buds.
- Extra Creamy: I discovered this trick when adding a second pack of ricotta-your sauce gets silky and luscious, perfect if you like it wetter.
- Adding Protein: Sometimes I stir in cooked chicken or Italian sausage for a heartier meal.
- Gluten-Free Option: Just swap in your favorite gluten-free pasta, and the bake turns out just as comforting.
- Vegan Version: Use plant-based ricotta and mozzarella substitutes-I’ve tried cashew ricotta and it s surprisingly good!
How to Make Spinach and Ricotta Pasta Bake Recipe
Step 1: Cook the pasta and spinach just right
Start by preheating your oven to 200°C/400°F and boiling salted water for your pasta. If you’re using frozen spinach, toss it in with the pasta at the start-both will cook in about 10 minutes. If fresh, add it in just 2 minutes before the pasta’s done to let it wilt gently without losing that lovely color and texture. This little timing tip comes from my kitchen missteps; adding fresh spinach too early can make it mushy.
Step 2: Prepare the vibrant tomato sauce
While the pasta cooks, drain the liquid from your tinned tomatoes for a thicker sauce. Then, mix in tomato puree, garlic powder, oregano, honey, chili flakes, olive oil, salt, and pepper. This blend becomes a robust, flavorful topping that perfectly balances the creamy cheese beneath. Whenever I make this, I stir the sauce well to bring out all those flavors before layering.
Step 3: Combine cheese and pasta with care
Drain most of the water from your pasta and spinach, but don t dry it completely-I leave a little starchy water which helps the ricotta sauce bind everything together. Then, add ricotta, mozzarella, garlic powder, and parmesan if you re using it. Stir gently so you don t break the pasta or crush the spinach, but enough to coat everything evenly in that creamy mixture.
Step 4: Bake to bubbly perfection
Pour your cheesy pasta mixture into a casserole dish, top with the tomato sauce, and sprinkle the remaining mozzarella all over. Pop it into the preheated oven for around 15 minutes until the cheese is golden and bubbling. My family and I can t resist that melty, golden crust-it s the best part! Just keep an eye on it toward the end to avoid burning.
Step 5: Garnish and serve
Once out of the oven, sprinkle fresh basil leaves on top for a pop of color and freshness. I always add just a few leaves because their fragrant aroma brightens the whole dish and elevates the flavor in an instant. Serve while still warm, and get ready for plenty of compliments.
Pro Tips for Making Spinach and Ricotta Pasta Bake Recipe
- Don t Overcook Your Pasta: Keep it slightly firm (al dente) since it will cook more in the oven, avoiding mushiness.
- Save Pasta Water: Leaving some cooking water adds creaminess when mixed with the ricotta-this was a game-changer for me!
- Use Fresh Spinach Wisely: Add it at the last minute to keep texture and vibrant color intact.
- Watch Your Cheese: Keep an eye in the oven to get that perfect golden top without burning.
How to Serve Spinach and Ricotta Pasta Bake Recipe
Garnishes
I love to garnish this pasta bake with fresh basil leaves for both color and a fresh, aromatic note. Sometimes I grate a little extra parmesan on top right after baking-it melts slightly and adds an extra punch of flavor. A drizzle of good olive oil just before serving can also take it over the top.
Side Dishes
My go-to sides for this Spinach and Ricotta Pasta Bake Recipe are a crisp green salad with lemon vinaigrette or roasted vegetables like asparagus or bell peppers to keep things balanced. Garlic bread also makes a fantastic companion, soaking up any extra sauce leftover on the plate.
Creative Ways to Present
For special occasions, I ve served this bake in individual ramekins-they look fancy, and everyone feels like they have their own personal dish. You could also layer it with thin slices of grilled zucchini or eggplant for added veggies and a beautiful presentation.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge and find they keep well for up to 3 days. The flavors actually deepen overnight, so if you can resist, the second-day bake tastes even better!
Freezing
I’ve had great luck freezing this pasta bake for up to 2 months. Just cover tightly with foil before freezing. When you re ready, thaw overnight in the fridge for the best texture.
Reheating
Reheat leftovers gently in the oven at 180°C (350°F) until warmed through, about 15-20 minutes, which helps preserve that baked-on golden topping. Microwave works too but can make the cheese a bit rubbery, so I prefer the oven when possible.
FAQs
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Can I use frozen spinach instead of fresh?
Absolutely! If using frozen spinach, simply add it at the start of cooking your pasta and boil together for 10 minutes. This recipe works well with either option, just adjust timing accordingly to avoid overcooking fresh spinach.
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How can I make the sauce creamier?
For a richer sauce, try doubling the ricotta cheese. This adds extra creaminess without overpowering the other flavors. I’ve done this when I wanted a more indulgent bake and it turned out amazing.
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Is the parmesan cheese necessary?
Nope, parmesan is optional. However, if you have it, I highly recommend adding it because it adds a lovely nutty flavor and depth. Grana Padano is a cheaper alternative that works just as well.
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Can I prepare this ahead of time?
Yes! You can assemble the pasta bake, cover it, and refrigerate it for several hours or overnight before baking. Just add a few extra minutes to the cooking time to make sure it heats all the way through.
Final Thoughts
This Spinach and Ricotta Pasta Bake Recipe holds a special place in my recipe collection because of how easy it is to throw together yet so satisfyingly flavorful. Whenever I m pressed for time but want something homemade and comforting, this is my go-to. I really hope you give it a try-you ll enjoy how the creamy cheese and tender spinach come together in a deliciously simple way that feels just right, every single time.
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 and flavorful Italian-inspired dish combining tender pasta, fresh spinach, rich ricotta, and a vibrant tomato sauce, all topped with melted mozzarella for a golden, bubbly finish. Perfect for a hearty family meal or a cozy dinner, this bake balances creamy textures with fresh herbs for a satisfying and wholesome experience.
Ingredients
Pasta and Spinach
- 250 g (9 oz) Dried pasta
- 450 g (1 lb) Fresh spinach (or use frozen spinach as noted)
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 preferred)
- 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
Garnish
- 20 g (4 tsp) Fresh basil
Instructions
- Preheat the Oven: Preheat your oven to 200°C (400°F) to prepare for baking the dish later on.
- Cook the Pasta and Spinach: Cook pasta in boiling salted water for about 10 minutes. If using frozen spinach, add it at the start to cook fully with pasta. If using fresh spinach, add it 2 minutes before pasta finishes to allow it to wilt.
- Prepare the Tomato Sauce: While pasta cooks, drain liquid from tinned tomatoes with a sieve. Combine tomatoes with tomato puree, garlic powder, dried oregano, honey, dried chilli flakes, olive oil, salt, and pepper. Mix well.
- Drain Pasta and Spinach: Drain most of the water from pasta and spinach, leaving a small amount of starchy water to help create a creamy ricotta sauce.
- Make the Ricotta Sauce and Assemble: Stir ricotta, grated mozzarella, garlic powder, Parmesan (if using), salt, and pepper into the drained pasta and spinach gently but thoroughly. Pour this mixture into a casserole dish.
- Add Tomato Sauce and Topping: Spread the tomato sauce evenly over the pasta mixture. Sprinkle the remaining grated mozzarella on top.
- Bake: Place the casserole dish in the oven and bake for 15 minutes or until the cheese topping is golden and bubbling.
- Garnish and Serve: Remove from oven, sprinkle with fresh basil, and serve warm for a delicious, hearty meal.
Notes
- Check pasta package instructions for exact cooking time and adjust accordingly.
- Frozen spinach requires full 10-minute cooking; fresh spinach only needs 1-2 minutes to wilt.
- For a creamier sauce, double the ricotta quantity to 500 g (1.1 lb).
- Parmesan cheese is optional but recommended for added flavor; Grana Padano is a suitable alternative.
- Leave a small amount of pasta water when draining to create a smoother sauce with the ricotta.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of 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
