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This Spinach & Ricotta Pasta Bake is a comforting, creamy, and cheesy dish that’s perfect for a family dinner or meal prep. The combination of spinach, ricotta, and a golden, cheesy topping makes it irresistible. Here’s how to make it:
Spinach & Ricotta Pasta Bake Recipe
Ingredients:
- 12 oz (340g) pasta (penne, rigatoni, or your favorite shape)
- 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 (divided)
- ½ cup grated Parmesan cheese (divided)
- 1 large egg
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- ½ teaspoon nutmeg (optional, for extra flavor)
- 1 cup marinara sauce (optional, for a tomato-based variation)
Instructions:
- Preheat the oven:
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook the pasta:
- Cook the pasta according to the package instructions until al dente. Drain and set aside.
- Prepare the spinach mixture:
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute.
- Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
- Make the ricotta filling:
- In a large bowl, combine the ricotta cheese, ½ cup mozzarella, ¼ cup Parmesan, egg, salt, pepper, and nutmeg (if using). Mix until well combined.
- Stir in the cooked spinach mixture and the cooked pasta. If using marinara sauce, mix it in at this stage.
- Assemble the bake:
- Transfer the pasta mixture to the prepared baking dish. Spread it out evenly.
- Sprinkle the remaining ½ cup mozzarella and ¼ cup Parmesan cheese on top.
- Bake:
- Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
- Serve:
- Let the pasta bake cool for 5-10 minutes before serving. Garnish with fresh basil or parsley if desired.
Tips:
- Add protein: Mix in cooked chicken, sausage, or ground beef for a heartier dish.
- Make it ahead: Assemble the bake, cover, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if cooking from cold.
- Freeze it: This bake freezes well. Wrap tightly and freeze for up to 2 months. Thaw in the fridge before reheating.
Enjoy this Spinach & Ricotta Pasta Bake—it’s a creamy, cheesy, and comforting meal that’s sure to please everyone! Let me know if you’d like more pasta recipes. 😊
