Introduction:

Creamy Spinach and Ricotta Pasta Bake is the ultimate comfort food that blends tender pasta with a creamy, cheesy spinach filling, all topped with golden, melty mozzarella. Perfect for cozy family dinners or potluck gatherings!

Ingredients:

12 oz (340g) pasta (penne or rigatoni)
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
10 oz (280g) fresh spinach, chopped
15 oz (425g) ricotta cheese
1 cup grated mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg
1 teaspoon dried oregano
Salt and pepper to taste
1/2 cup marinara sauce (optional, for serving)

Instructions:

Preheat oven to 375°F (190°C).
Cook the pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until the onion is translucent.
Add the chopped spinach to the skillet and cook for an additional 2-3 minutes, until wilted. Remove from heat and let cool slightly.
In a large bowl, combine the ricotta cheese, half of the mozzarella cheese, Parmesan cheese, egg, dried oregano, salt, and pepper. Mix until well combined.
Add the cooked pasta and sautéed spinach mixture to the cheese mixture, stirring until everything is evenly coated.
Transfer the pasta mixture to a greased baking dish and spread it out evenly. Top with the remaining mozzarella cheese.
Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
Let cool for a few minutes before serving. Drizzle with marinara sauce if desired.

Variations:

Add Protein: For a heartier dish, add cooked chicken, Italian sausage, or ground beef to the pasta mixture before baking. This not only boosts the protein content but also makes it a complete meal in one dish. Just make sure to fully cook the meat before combining it with the other ingredients.
Vegetarian Boost: Swap the spinach with a mix of sautéed mushrooms, bell peppers, and zucchini for a veggie-loaded version. These vegetables add texture and a subtle sweetness that complements the creamy ricotta.
Cheese Variety: Replace mozzarella with provolone or fontina for a richer, creamier texture. You can also add a touch of blue cheese or feta for a bolder flavor. The different cheese combinations give this dish a unique twist every time.

Cooking Notes:

Drain Spinach Well: Make sure to thoroughly squeeze out any excess moisture from the spinach before mixing it with the cheese. This prevents the pasta bake from becoming watery and keeps the sauce thick and creamy.
Undercook the Pasta: Cook the pasta just until al dente, as it will continue to cook while baking. Overcooking it beforehand can result in mushy pasta once it’s baked.
Season Generously: Taste the ricotta mixture before adding it to the pasta. Adjust salt and pepper to your liking, as the ricotta can sometimes mute the flavors, especially when combined with spinach.

Serving Suggestions:

With Garlic Bread: Serve this pasta bake alongside homemade garlic bread for a complete Italian-style meal. The buttery, garlicky bread is perfect for soaking up any extra sauce on your plate.
Fresh Salad Pairing: A crisp green salad with a tangy vinaigrette cuts through the richness of the cheesy pasta. Try a simple arugula salad with lemon dressing or a classic Caesar for a balanced meal.
Wine Pairing: This creamy dish pairs wonderfully with a glass of Pinot Grigio or Chardonnay. The light acidity of these wines balances the richness of the cheese, making every bite feel even more indulgent.

Tips:

Prep Ahead: Assemble the pasta bake up to a day in advance and refrigerate. When ready to cook, simply pop it in the oven. This is especially helpful when hosting guests or preparing weekday dinners.
Make It Gluten-Free: Substitute regular pasta with gluten-free pasta to accommodate dietary needs. Be mindful of the cooking time, as gluten-free pasta can become mushy if overcooked.
Leftovers Idea: Reheat leftovers in the oven rather than the microwave to keep the cheese bubbly and the pasta from becoming too soft. Cover with foil and warm at 350°F (175°C) for about 15 minutes.

Prep Time:

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Nutritional Information (Per Serving)

Calories: 350 kcal
Protein: 15 g
Sodium: 550 mg

Frequently Asked Questions:

Can I use frozen spinach instead of fresh spinach?
Yes, you can use frozen spinach. Just make sure to thaw and drain it thoroughly to remove excess moisture. Squeeze it well to avoid a watery pasta bake.
Can I make this pasta bake ahead of time?
Absolutely! You can prepare the dish up to a day ahead and store it in the refrigerator before baking. Cover it with plastic wrap or foil to keep it fresh. When ready to bake, pop it in the oven and add a few extra minutes to the cooking time.
Can I freeze the Spinach & Ricotta Pasta Bake?
Yes, you can freeze it after baking. Let it cool completely, then cover it tightly with plastic wrap and aluminum foil. It will keep well in the freezer for up to 3 months. To reheat, bake it at 350°F (175°C) until heated through.
What other pasta shapes work well with this recipe?
Penne and rigatoni are great choices, but you can also use ziti, rotini, or even farfalle. The key is to use a shape that holds the creamy cheese sauce well.

Conclusion:

Spinach & Ricotta Pasta Bake is a comforting, satisfying dish that’s perfect for any occasion. Whether you’re making it for a family dinner or meal prepping for the week, this dish brings cheesy goodness and wholesome flavors to your table. Customize it with your favorite cheeses or add some protein for a heartier version. Enjoy it fresh out of the oven with a drizzle of marinara sauce and a sprinkle of extra Parmesan. Happy cooking! 🍽️

Spinach & Ricotta Pasta Bake

Author: Avery
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

Ingredients

Scale

12 oz (340g) pasta (penne or rigatoni)
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
10 oz (280g) fresh spinach, chopped
15 oz (425g) ricotta cheese
1 cup grated mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg
1 teaspoon dried oregano
Salt and pepper to taste
1/2 cup marinara sauce (optional, for serving)

Instructions

Preheat oven to 375°F (190°C).
Cook the pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until the onion is translucent.
Add the chopped spinach to the skillet and cook for an additional 2-3 minutes, until wilted. Remove from heat and let cool slightly.
In a large bowl, combine the ricotta cheese, half of the mozzarella cheese, Parmesan cheese, egg, dried oregano, salt, and pepper. Mix until well combined.
Add the cooked pasta and sautéed spinach mixture to the cheese mixture, stirring until everything is evenly coated.
Transfer the pasta mixture to a greased baking dish and spread it out evenly. Top with the remaining mozzarella cheese.
Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
Let cool for a few minutes before serving. Drizzle with marinara sauce if desired.

Notes

For added flavor, sprinkle some red pepper flakes over the top before baking.
You can swap out mozzarella for provolone or fontina for a different cheesy twist.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner, Main Course
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 350 kcal
Sugar: 3 g
Sodium: 550 mg
Fat: 18 g
Saturated Fat: 9 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 4 g
Protein: 15 g
Cholesterol: 45 mg

Keywords: Spinach and Ricotta Pasta Bake, Creamy Spinach Pasta Bake, Baked Pasta Dish