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
Scale
- 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