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
Units
Scale
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
