This comforting Spinach and Ricotta Pasta Bake is the perfect blend of creamy ricotta, tender pasta, and gooey melted cheese baked to golden perfection. It’s an easy weeknight favorite that brings together the wholesome goodness of spinach with the richness of Italian flavors. Whether served as a hearty main or alongside a crisp salad, this dish is a true crowd-pleaser.
Ingredients
- 9 oz penne or rigatoni pasta
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 10 oz fresh spinach, roughly chopped
- 15 oz ricotta cheese
- 1 cup grated Parmesan cheese
- 1 cup marinara sauce
- 1 tsp dried oregano
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 375°F (190°C).
- Cook pasta in salted boiling water until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add onion and cook for 3–4 minutes until softened. Stir in garlic and sauté for 1 minute.
- Add spinach and cook for 3–4 minutes until wilted. Remove from heat.
- In a mixing bowl, combine pasta, spinach mixture, ricotta, half of the Parmesan, marinara sauce, oregano, salt, and pepper. Mix until fully coated.
- Transfer the mixture into a greased baking dish. Sprinkle with remaining Parmesan and mozzarella.
- Bake uncovered for 25–30 minutes, until the cheese is melted and golden brown.
- Let it rest a few minutes before serving warm.
Variation
- Swap the ricotta for cottage cheese or mascarpone if you prefer a lighter or richer texture.
- Add cooked chicken or Italian sausage for a heartier, protein-packed version.
- Mix in roasted vegetables like zucchini, cherry tomatoes, or mushrooms for extra flavor and color.
Cooking Notes
- Be sure to cook the pasta just until al dente it will continue to cook in the oven.
- Allow the dish to rest for 5–10 minutes before serving so the cheese can set and flavors blend.
- For an extra golden top, broil the bake for 1–2 minutes at the end of baking time.
Serving Suggestions
- Pair with a crisp Caesar or arugula salad to balance the richness.
- Serve alongside garlic bread or warm focaccia for the perfect Italian comfort meal.
- Garnish with freshly chopped basil or parsley and an extra sprinkle of Parmesan just before serving.
Tips
- Use freshly grated cheeses for the best melt and flavor.
- If using frozen spinach, thaw and squeeze out all excess water before adding.
- Store leftovers in an airtight container and reheat in the oven or microwave for a quick, satisfying meal.
Prep Time:
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 20 g
- Sodium: 620 mg
Frequently Asked Questions
-
Can I use frozen spinach instead of fresh?
Yes! Just make sure to thaw it completely and squeeze out any excess moisture before adding it to the mixture. -
Can this pasta bake be made ahead of time?
Absolutely. Assemble the dish up to a day in advance, cover it, and refrigerate. When ready to serve, bake it fresh and add a few extra minutes to the baking time. -
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through. -
Can I freeze this dish?
Yes, this pasta bake freezes very well. Cool completely, wrap tightly, and freeze for up to 2 months. Reheat from frozen or thaw overnight before baking.
Conclusion
This Spinach and Ricotta Pasta Bake is a creamy, cheesy, and comforting dish that’s easy enough for weeknights yet elegant enough for guests. With its layers of rich ricotta, tender pasta, and golden cheese, it’s pure baked perfection in every bite. Whether served fresh from the oven or as next-day leftovers, it’s a wholesome Italian-inspired meal that never disappoints.
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Spinach and Ricotta Pasta Bake
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This comforting Spinach and Ricotta Pasta Bake is the perfect blend of creamy ricotta, tender pasta, and gooey melted cheese baked to golden perfection. It’s an easy weeknight favorite that brings together the wholesome goodness of spinach with the richness of Italian flavors. Whether served as a hearty main or alongside a crisp salad, this dish is a true crowd-pleaser.
Ingredients
- 9 oz penne or rigatoni pasta
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 10 oz fresh spinach, roughly chopped
- 15 oz ricotta cheese
- 1 cup grated Parmesan cheese
- 1 cup marinara sauce
- 1 tsp dried oregano
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 375°F (190°C).
- Cook pasta in salted boiling water until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add onion and cook for 3–4 minutes until softened. Stir in garlic and sauté for 1 minute.
- Add spinach and cook for 3–4 minutes until wilted. Remove from heat.
- In a mixing bowl, combine pasta, spinach mixture, ricotta, half of the Parmesan, marinara sauce, oregano, salt, and pepper. Mix until fully coated.
- Transfer the mixture into a greased baking dish. Sprinkle with remaining Parmesan and mozzarella.
- Bake uncovered for 25–30 minutes, until the cheese is melted and golden brown.
- Let it rest a few minutes before serving warm.
Notes
- Use whole-milk ricotta for a creamier texture.
- You can substitute kale or arugula for spinach if desired.
- Add a pinch of nutmeg to enhance the ricotta flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 60 mg
Keywords: spinach pasta bake, ricotta pasta, baked pasta, vegetarian dinner