Name: Spinach Ricotta Pasta Bake
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6
Ingredients: 300g pasta (penne or rigatoni); 250g ricotta cheese; 2 cups fresh spinach (roughly chopped); 1 egg; 1 cup grated mozzarella cheese; 1/2 cup grated Parmesan cheese; 2 cups tomato sauce (homemade or store-bought); 2 cloves garlic (minced); 1 small onion (finely chopped); 1 tbsp olive oil; 1 tsp dried basil; 1/2 tsp chili flakes (optional); Salt and pepper to taste

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There’s something so comforting about baked pasta. This spinach ricotta pasta bake is one of those dishes I love turning to when I need a meal that feels both hearty and wholesome. I still remember the first time I made it—I had a bit of leftover ricotta in the fridge, a handful of spinach, and some pasta I had boiled earlier. Instead of doing something simple, I decided to layer everything in a baking dish and finish it off in the oven. What came out was golden, cheesy, and bubbling with flavor. From that moment, it became a regular in my kitchen.

You’re going to love this recipe because it’s the perfect balance of creamy and savory. The ricotta adds a rich, mellow base, the spinach gives a fresh bite, and when it all bakes together with a layer of melted cheese on top—well, that’s comfort food at its finest. It’s satisfying enough for dinner, but light enough that it doesn’t feel overly heavy. Plus, it’s one of those dishes that works equally well for weeknights or weekend gatherings.

One of my favorite things about this spinach ricotta pasta bake is how versatile it is. You can switch up the pasta shape based on what you have on hand, add extra vegetables like mushrooms or zucchini, or even stir in some shredded chicken or beef for added protein. It’s also a great recipe for making ahead—perfect for meal prep or busy weeknights. The leftovers taste just as good the next day.

It’s also incredibly affordable. The ingredients are basic pantry and fridge staples—nothing fancy or hard to find. And because it’s a baked dish, it stretches beautifully. A single casserole dish can serve a family or provide several meals for one or two people. It’s nourishing, budget-friendly, and full of flavor.

Ingredients for the Recipe:

300g pasta (penne or rigatoni work well)
250g ricotta cheese
2 cups fresh spinach (roughly chopped)
1 egg
1 cup grated mozzarella cheese
1/2 cup grated Parmesan cheese
2 cups tomato sauce (homemade or store-bought)
2 cloves garlic (minced)
1 small onion (finely chopped)
1 tbsp olive oil
Salt and pepper to taste
1 tsp dried basil
1/2 tsp chili flakes (optional)

How to Prepare This Spinach Ricotta Pasta Bake

Preparing this spinach ricotta pasta bake is not only satisfying—it’s also surprisingly simple. I love how everything comes together in one dish, starting on the stovetop and ending with a bubbling finish in the oven. It’s the kind of recipe that lets you multitask while still feeling in control of the process. You don’t need to be an expert in the kitchen to get this just right.

Let’s walk through it together—step-by-step—so you can feel confident making it from scratch.

Step-by-Step Instructions for Preparation

1. Preheat the oven:
Start by preheating your oven to 180°C (350°F). This ensures it’s hot and ready by the time you finish assembling everything.

2. Boil the pasta:
Bring a large pot of salted water to a boil. Add your pasta and cook it until just al dente. Drain and set aside. Don’t overcook it—remember, it will continue baking in the oven.

3. Prepare the sauce base:
In a pan over medium heat, drizzle the olive oil. Sauté the finely chopped onion for about 2–3 minutes until soft. Add the minced garlic and cook for another 30 seconds, just until fragrant. Pour in the tomato sauce, season with salt, pepper, dried basil, and chili flakes if using. Simmer for 5–6 minutes to let the flavors blend. Then set it aside.

4. Make the ricotta filling:
In a bowl, combine the ricotta cheese, chopped fresh spinach, egg, a pinch of salt and pepper, and half of the grated Parmesan. Mix until fully blended. The egg helps bind everything, while the spinach adds a vibrant touch.

5. Combine the pasta and sauce:
Toss the cooked pasta with about two-thirds of the tomato sauce. This ensures that every bite is coated in rich flavor.

6. Assemble the dish:
In a greased baking dish, spread a layer of the pasta mixture. Then dollop spoonfuls of the ricotta-spinach filling across the surface. You can swirl it slightly for an even spread, but I like leaving small pockets—it gives more texture. Repeat with another layer of pasta and filling if your dish allows.

7. Add the topping:
Pour the remaining tomato sauce on top and spread it evenly. Sprinkle the mozzarella and the rest of the Parmesan over everything.

8. Bake it:
Place the dish in the preheated oven and bake for about 25–30 minutes, or until the cheese is golden and bubbling. If you prefer a crispier top, broil for an extra 2 minutes at the end—but keep a close eye on it!

9. Let it rest before serving:
Once baked, let the pasta bake sit for 5–10 minutes before serving. This helps the layers settle and makes it easier to cut and serve.

Quick and Easy

Despite the impressive result, this dish doesn’t require much hands-on time. You can prep it in under 30 minutes, and the oven does the rest. It’s ideal when you want something comforting but don’t want to stand in the kitchen for hours. You can even make parts of it ahead—like boiling the pasta or mixing the ricotta filling.

Customizable

Another thing I love about this recipe is how easy it is to adapt. You can swap in other greens like kale or arugula if spinach isn’t on hand. Add chopped mushrooms or shredded cooked chicken for a heartier version. If you’re cooking for kids, you can go lighter on the seasonings—or sneak in some finely grated carrots or zucchini for extra nutrition.

Popular with Many People

This dish is a favorite every time I serve it. Whether it’s a casual dinner with friends or a family lunch, everyone asks for seconds. It’s filling without being too heavy, flavorful without being complicated. And because it reheats beautifully, it’s perfect for meal prep or packed lunches.

Spinach Ricotta Pasta Bake

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This spinach ricotta pasta bake is a warm, comforting dish made with tender pasta, creamy ricotta, and fresh spinach, all layered with a rich tomato sauce and topped with melted cheese. It’s simple, satisfying, and perfect for weeknights or family meals.

Author: Lura Skye
Prep Time: 25
Cook Time: 30
Total Time: 55 minutes
Yield: 6 1x

Instructions

Preheat oven to 180°C (350°F).
Cook the pasta in salted boiling water until al dente. Drain and set aside.
In a pan, heat olive oil over medium heat. Sauté the chopped onion for 2–3 minutes until soft.
Add minced garlic and cook for 30 seconds.
Stir in tomato sauce, dried basil, chili flakes (if using), salt, and pepper. Simmer for 5–6 minutes, then remove from heat.
In a bowl, mix ricotta, chopped spinach, egg, half the Parmesan, salt, and pepper until smooth.
Combine the cooked pasta with two-thirds of the tomato sauce.
In a greased baking dish, spread a layer of pasta, followed by spoonfuls of the ricotta mixture.
Repeat the layers, then top with remaining tomato sauce.
Sprinkle mozzarella and remaining Parmesan over the top.
Bake in the preheated oven for 25–30 minutes, until the cheese is golden and bubbling.
Let it rest for 5–10 minutes before serving.

Notes

Frozen spinach can be used if well-drained.

For added protein, stir in cooked shredded chicken or ground beef.

Use gluten-free pasta for a gluten-free version.

You may broil for 1–2 minutes for a crispier top, but monitor closely.

Letting it rest before serving ensures clean slices and better texture.

FAQs

Can I use frozen spinach instead of fresh?
Yes, you can absolutely use frozen spinach. Just make sure to thaw it completely and squeeze out as much excess water as possible before mixing it into the ricotta. This prevents the bake from becoming watery and helps the filling stay creamy and well-balanced.

Can I make this pasta bake in advance?
Definitely. This recipe is ideal for preparing ahead. You can assemble the entire dish up to a day in advance, cover it, and refrigerate it. When you’re ready to cook, simply bake it as directed. If it’s coming straight from the fridge, you may need to add a few extra minutes to the baking time.

Is it possible to freeze this dish?
Yes, it freezes well. You can freeze it either before baking or after. If freezing before, assemble everything, wrap it tightly, and freeze. When ready to use, thaw overnight in the fridge and bake as usual. If freezing after baking, portion it into airtight containers and reheat in the oven or microwave as needed.

Can I make this dish gluten-free?
Absolutely. Just use gluten-free pasta in place of regular pasta. Make sure to also check that your tomato sauce and other ingredients are certified gluten-free if you’re cooking for someone with a gluten intolerance.

What kind of pasta works best for this recipe?
Short pasta shapes like penne, rigatoni, or fusilli work best because they hold the sauce and cheese beautifully. Avoid long noodles, as they don’t layer as easily in the baking dish.

Can I add protein to this recipe?
Yes, you can mix in cooked shredded chicken, ground beef, or even turkey bacon to make it more filling. Just stir the protein into the pasta and sauce mixture before assembling.