Spinach Ricotta Pasta Bake
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.
- Prep Time: 25
- Cook Time: 30
- Total Time: 55 minutes
- Yield: 6 1x
Ingredients
Scale
- 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
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.
Find it online: https://quickrecipetricks.com/spinach-ricotta-pasta-bake/