Spinach & Ricotta Pasta Bake is a comforting, creamy dish that brings together tender pasta, a rich ricotta filling, and vibrant spinach—all topped with golden, bubbling cheese. It’s the perfect family-friendly meal for weeknights, yet elegant enough to serve to guests. Simple to prepare and easy to love, this dish will quickly become a regular on your dinner rotation.
Why You’ll Love This Recipe
This pasta bake offers a wonderful balance of creamy, cheesy indulgence and nutritious spinach. The combination of ricotta, mozzarella, and Parmesan creates a luscious texture and deep flavor, while the spinach adds freshness and color. The golden baked topping adds an irresistible finish. It’s ideal for make-ahead meals, potlucks, or cozy evenings at home.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
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12 oz (340 g) pasta (penne or rigatoni)
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2 tablespoons olive oil
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1 onion, chopped
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2 cloves garlic, minced
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10 oz (280 g) fresh spinach, chopped
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15 oz (425 g) ricotta cheese
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1 cup grated mozzarella cheese
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1/2 cup grated Parmesan cheese
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1 egg
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Salt and black pepper, to taste
directions
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Preheat oven to 375°F (190°C). Lightly grease a large baking dish.
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Cook the pasta in a large pot of salted boiling water until al dente. Drain and set aside.
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In a skillet, heat the olive oil over medium heat. Sauté the chopped onion until soft, about 5 minutes. Add the garlic and cook for another 1 minute.
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Add the spinach to the skillet and cook until wilted. Season with salt and pepper, then remove from heat.
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In a large bowl, combine ricotta cheese, egg, half the mozzarella, half the Parmesan, and the spinach mixture. Stir until well mixed.
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Add the cooked pasta to the ricotta mixture and stir to coat evenly.
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Transfer to the prepared baking dish, spreading the mixture out evenly.
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Top with remaining mozzarella and Parmesan.
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Bake for 25–30 minutes, or until the top is golden and bubbling.
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Let it rest for 5–10 minutes before serving.
Servings and timing
This recipe serves approximately 6 people.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Variations
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Use frozen spinach: Thaw and squeeze out excess moisture before adding.
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Add protein: Mix in cooked chicken, crumbled sausage, or ground turkey.
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Spicy twist: Add a pinch of red pepper flakes to the ricotta mixture.
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Low-carb option: Use a low-carb pasta or substitute with zucchini noodles.
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Extra creamy: Mix in a bit of heavy cream or béchamel for a richer texture.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, bake in a preheated oven at 350°F (175°C) for 15–20 minutes or microwave individual portions for 2–3 minutes until warmed through.
FAQs
Can I make this pasta bake ahead of time?
Yes, assemble it up to a day in advance, cover, and refrigerate. Bake just before serving.
Can I freeze this dish?
Yes, freeze before or after baking. Wrap tightly and freeze for up to 2 months. Bake from frozen or thaw overnight in the fridge first.
What type of pasta is best for this recipe?
Short pasta like penne, rigatoni, or ziti works best to hold the creamy sauce.
Can I use cottage cheese instead of ricotta?
Yes, cottage cheese can be used, though the texture and flavor will be slightly different.
Is it necessary to cook the spinach first?
Yes, cooking it removes excess moisture and ensures it blends well into the filling.
Can I use pre-shredded cheese?
Yes, but freshly grated cheese melts better and provides a smoother texture.
How can I make this dish vegetarian-friendly?
This recipe is already vegetarian, but always double-check cheese labels for rennet-free versions.
What can I serve with this pasta bake?
A crisp green salad, garlic bread, or roasted vegetables pair well.
Can I substitute the egg?
You can omit the egg, though it helps bind the mixture. A tablespoon of flour or a dairy-free alternative like silken tofu can work.
How do I know when it’s done baking?
The top should be golden brown, and the edges should bubble when it’s ready.
Conclusion
Spinach & Ricotta Pasta Bake is the perfect blend of creamy, cheesy, and savory. It’s a dish that satisfies every time with simple ingredients and crowd-pleasing flavor. Whether you make it for a busy weeknight or a special family meal, it’s a comforting classic you’ll return to again and again.
Print
Spinach & Ricotta Pasta Bake
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
- Diet: Vegetarian
Description
This Spinach & Ricotta Pasta Bake is the ultimate vegetarian comfort food! With tender pasta, creamy ricotta, fresh spinach, and melty mozzarella, all baked to golden perfection, it’s a crowd-pleasing dish perfect for weeknights, potlucks, or Sunday suppers.
Ingredients
12 oz (340g) pasta (penne or rigatoni)
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
10 oz (280g) fresh spinach, chopped
15 oz (425g) ricotta cheese
1 egg
1 cup grated mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and pepper, to taste
Optional: pinch of nutmeg or crushed red pepper flakes
Instructions
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Cook the Pasta:
Boil pasta in salted water until al dente. Drain and set aside. -
Sauté the Veggies:
In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until soft. Stir in garlic and spinach; cook until wilted. Season with salt and pepper. -
Make the Ricotta Mixture:
In a large bowl, mix ricotta cheese with egg, half the mozzarella, half the Parmesan, and optional nutmeg. Stir in the cooked spinach mixture. -
Combine and Assemble:
Add the cooked pasta to the ricotta-spinach mixture and toss to combine. Transfer to a greased baking dish. Top with remaining mozzarella and Parmesan. -
Bake:
Bake in a preheated oven at 375°F (190°C) for 25–30 minutes, or until the top is golden and bubbly. -
Serve:
Let rest for a few minutes before serving. Pair with garlic bread or a fresh salad.
Notes
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You can use frozen spinach (thawed and drained) instead of fresh.
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Add a layer of marinara sauce for a more lasagna-like version.
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Great for meal prep—store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course / Casserole
- Method: Baking
- Cuisine: Italian-Inspired
