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Spinach & Ricotta Pasta Bake Recipe

Spinach & Ricotta Pasta Bake Recipe
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★★★★★

4.9 from 15 reviews

This Spinach & Ricotta Pasta Bake is a comforting, cheesy pasta dish layered with sautéed spinach, creamy ricotta, and marinara sauce, baked to bubbly perfection. It’s perfect for a family dinner or meal prep and combines Italian flavors with an easy baking method.

Ingredients

Scale

Pasta and Sauce

  • 12 oz (340g) pasta (penne, rigatoni, or your choice)
  • 1 cup marinara sauce (store-bought or homemade)
  • 1 cup marinara sauce (for topping)

Vegetables and Oils

  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 8 oz (225g) fresh spinach (or 10 oz frozen spinach, thawed and drained)

Cheese and Eggs

  • 15 oz (425g) ricotta cheese
  • 1 large egg
  • 1/2 cup grated Parmesan cheese
  • 1 1/2 cups shredded mozzarella cheese, divided (1 cup for mixture, 1/2 cup for topping)

Seasonings

  • 1 teaspoon dried Italian seasoning
  • Salt and pepper, to taste

Garnish

  • Fresh basil or parsley for garnish (optional)

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or cooking spray to prevent sticking.
  2. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain well and set aside to cool slightly.
  3. Sauté the Spinach: In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant, careful not to burn it. Add fresh spinach and cook until wilted, about 2-3 minutes. If using frozen spinach, ensure it’s well-drained and cook for about 1 minute to remove excess moisture. Season with salt and pepper, then remove from heat.
  4. Make the Ricotta Mixture: In a large mixing bowl, combine ricotta cheese, egg, grated Parmesan, 1 cup of mozzarella, dried Italian seasoning, salt, and pepper. Stir well until all ingredients are evenly mixed. Fold in the sautéed spinach until fully incorporated.
  5. Assemble the Pasta Bake: Add the cooked pasta to the ricotta and spinach mixture. Gently stir to coat the pasta evenly with the cheese and spinach mixture. Spread half of the marinara sauce evenly on the bottom of the prepared baking dish. Layer the pasta mixture over the sauce, spreading it out evenly. Drizzle the remaining marinara sauce over the top, then sprinkle the remaining 1/2 cup shredded mozzarella cheese evenly across the surface.
  6. Bake the Pasta: Cover the baking dish with aluminum foil to keep moisture in. Bake for 20 minutes in the preheated oven. After 20 minutes, remove the foil and continue to bake for an additional 5 minutes or until the cheese on top is bubbly and golden brown.
  7. Serve: Remove the pasta bake from the oven and let it rest for 5 minutes to set. Garnish with fresh basil or parsley if desired before serving. Enjoy warm.

Notes

  • You can use any short pasta shape such as penne, rigatoni, or ziti.
  • If using frozen spinach, make sure to thaw and drain thoroughly to avoid excess water in the bake.
  • Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven or microwave.
  • For a gluten-free version, use gluten-free pasta.
  • Feel free to add other vegetables like mushrooms or zucchini for more texture and flavor.
  • Make sure not to overcook the pasta initially, as it will cook further in the oven.

Nutrition

Keywords: spinach ricotta pasta bake, baked pasta recipe, easy vegetarian pasta, cheesy pasta bake, Italian pasta casserole

Find it online: https://victoriablair.com/spinach-and-ricotta-pasta-bake-recipe/