Spinach & Ricotta Pasta Bake Recipe

This Spinach & Ricotta Pasta Bake is a comforting, cheesy dish that’s perfect for a cozy dinner. The creamy ricotta pairs beautifully with spinach, tender pasta, and layers of melty cheese, creating a hearty meal everyone will love.

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C). Grease a large baking dish with a bit of olive oil or cooking spray.
2. Cook the Pasta:
   • Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente. Drain the pasta, toss it with a drizzle of olive oil, and set aside.
3. Sauté the Garlic and Spinach:
   • Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, and sauté for 2-3 minutes until fragrant and softened.
   • Add the fresh spinach and cook until wilted, about 3-4 minutes. Season with salt and pepper to taste, then remove from heat and allow the spinach mixture to cool slightly.
4. Make the Ricotta Filling:
   • In a large mixing bowl, combine the ricotta cheese, ½ cup of mozzarella cheese, Parmesan cheese, and egg. Stir until smooth and creamy.
   • Add the sautéed spinach, oregano, basil, red pepper flakes (if using), and a bit more salt and pepper. Mix until well combined.
5. Assemble the Pasta Bake:
   • In the greased baking dish, spread a thin layer of marinara sauce over the bottom.
   • Add the cooked pasta to the ricotta-spinach mixture and stir until evenly coated.
   • Transfer the pasta mixture to the baking dish, spreading it evenly. Pour the remaining marinara sauce over the top, ensuring it’s fully covered.
6. Add Cheese Topping:
   • Sprinkle the remaining ½ cup of mozzarella cheese over the top of the dish.
7. Bake:
   • Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
   • After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden on top.
8. Serve:
   • Remove the pasta bake from the oven and allow it to cool for 5 minutes before serving. Garnish with fresh basil or parsley, if desired.

Tips:

• Add Protein: For a heartier version, you can add cooked chicken, sausage, or ground beef to the pasta mixture.
• Substitute Veggies: You can easily substitute spinach with other leafy greens like kale, or add in extra vegetables like mushrooms or zucchini.
• Make Ahead: This dish can be assembled in advance and stored in the refrigerator for up to 24 hours before baking. Just be sure to add 10-15 minutes to the baking time if it’s cold from the fridge.

FAQs:

1. Can I use frozen spinach?
   • Yes, if using frozen spinach, thaw it completely and squeeze out any excess water before adding it to the ricotta mixture.
2. Can I make this gluten-free?
   • Simply substitute gluten-free pasta for regular pasta to make this dish gluten-free.
3. How do I store leftovers?
   • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
4. Can I freeze this pasta bake?
   • Yes, this pasta bake freezes well! After assembling (but before baking), cover tightly with foil and freeze for up to 3 months. To cook, bake directly from frozen at 375°F (190°C) for about 45 minutes, or until heated through and bubbly.

Yield: 6

Spinach & Ricotta Pasta Bake Recipe

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This Spinach & Ricotta Pasta Bake is a comforting, cheesy dish that's perfect for a cozy dinner. The creamy ricotta pairs beautifully with spinach, tender pasta, and layers of melty cheese, creating a hearty meal everyone will love.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

• 12 oz (340g) pasta (penne, rigatoni, or your choice)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 8 oz (225g) fresh spinach (or 10 oz frozen spinach, thawed and drained)
• 15 oz (425g) ricotta cheese
• 1 large egg
• 1/2 cup grated Parmesan cheese
• 1 1/2 cups shredded mozzarella cheese, divided
• 1 cup marinara sauce (store-bought or homemade)
• 1 teaspoon dried Italian seasoning
• Salt and pepper, to taste
• Fresh basil or parsley for garnish (optional)

Instructions

1. Preheat the Oven:
   Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or cooking spray.
   
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 and set aside.
   
3. Sauté the Spinach:
   In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
   Add the spinach and cook until wilted, about 2-3 minutes (if using fresh). If using frozen spinach, ensure it's well-drained and cook for a minute to remove excess moisture. Season with a pinch of salt and pepper.
   
4. Make the Ricotta Mixture:
   In a large bowl, combine the ricotta cheese, egg, Parmesan cheese, 1 cup of mozzarella, Italian seasoning, salt, and pepper. Stir until well mixed.
   Add the sautéed spinach to the ricotta mixture and stir to combine.
   
5. Assemble the Pasta Bake:
   Add the cooked pasta to the ricotta and spinach mixture. Stir gently to coat the pasta evenly.
   Pour half of the marinara sauce into the bottom of the prepared baking dish and spread it out evenly. Add the pasta mixture on top and spread it out in an even layer.
   Drizzle the remaining marinara sauce over the top. Sprinkle the remaining 1/2 cup of mozzarella cheese evenly over the pasta.
   
6. Bake the Pasta:
   Cover the dish with aluminum foil and bake for 20 minutes. After 20 minutes, remove the foil and bake for an additional 5 minutes or until the cheese is bubbly and golden brown.
   
7. Serve:
   Remove the pasta bake from the oven and let it sit for a few minutes before serving. Garnish with fresh basil or parsley if desired.

Notes

Make Ahead: You can assemble the pasta bake up to 1 day in advance. Cover and refrigerate, then bake when ready. You may need to add an extra 10 minutes of bake time if baking directly from the fridge.

Add Protein: For a heartier dish, add cooked chicken, sausage, or ground beef to the ricotta mixture before baking.

Vegetarian Option: This dish is naturally vegetarian, but you can add extra vegetables like mushrooms, zucchini, or bell peppers for more flavor and texture.

Freezing Tip: This pasta bake can be frozen before baking. Just wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw in the fridge overnight before baking.