Spinach Ricotta Pasta Bake Recipe

Introduction

This Spinach Ricotta Pasta Bake is a comforting and flavorful dish perfect for weeknight dinners. Creamy ricotta and melted mozzarella combine with tender spinach and pasta, all baked in a savory marinara sauce for a cheesy, satisfying meal.

Ingredients

• 12 oz pasta (penne or fusilli recommended)
• 2 cups spinach (fresh or frozen)
• 1 cup ricotta cheese (whole milk ricotta preferred)
• 1 cup mozzarella cheese (shredded)
• ½ cup parmesan cheese (grated)
• 2 cups marinara sauce
• 1 tbsp olive oil
• 2 cloves garlic (minced)
• ½ tsp salt (to taste)
• ¼ tsp black pepper (freshly ground, to taste)
• 1 tsp Italian seasoning (optional)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: Cook the pasta according to the package instructions until al dente. Drain and set aside.
3. Step 3: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
4. Step 4: Add spinach to the skillet and cook until wilted. Remove from heat.
5. Step 5: In a mixing bowl, combine ricotta, half of the mozzarella, half of the parmesan, salt, black pepper, and Italian seasoning. Stir in the cooked spinach and garlic.
6. Step 6: In a baking dish, spread half of the marinara sauce on the bottom. Add half of the cooked pasta, then layer the ricotta mixture on top. Add the remaining pasta and cover with the remaining marinara sauce.
7. Step 7: Sprinkle the remaining mozzarella and parmesan cheese over the top.
8. Step 8: Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.
9. Step 9: Let cool for a few minutes before serving to allow the flavors to meld.

Tips & Variations

• Use fresh spinach for a brighter flavor, or frozen spinach for convenience—just be sure to squeeze out excess moisture.
• Add cooked Italian sausage or ground beef to the ricotta mixture for a heartier dish.
• Try swapping the marinara sauce for a creamy Alfredo sauce for a different twist.
• Top with fresh basil or chopped parsley before serving for added freshness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave in short intervals for convenience. This pasta bake does not freeze well due to the ricotta texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this bake?

Yes, any short pasta like rigatoni, ziti, or rotini works well. Avoid thin pasta like spaghetti as it won’t hold up well in a baked dish.

Do I need to thaw frozen spinach before using it?

Yes, it’s best to thaw and squeeze out as much water as possible from frozen spinach to prevent the dish from becoming watery.

Spinach Ricotta Pasta Bake Recipe

Print Recipe

★★★★★

4.7 from 67 reviews

This Spinach Ricotta Pasta Bake combines tender pasta with a creamy mixture of ricotta, mozzarella, parmesan, and spinach, layered with flavorful marinara sauce, then baked to golden, bubbly perfection. A comforting and wholesome Italian-inspired casserole perfect for family dinners or cozy meals.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 12 oz pasta (penne or fusilli recommended)
• 2 cups spinach (fresh or frozen)
• 1 cup ricotta cheese (whole milk ricotta preferred)
• 1 cup mozzarella cheese (shredded)
• 0.5 cup parmesan cheese (grated)
• 2 cups marinara sauce
• 1 tbsp olive oil
• 2 cloves garlic (minced)
• 0.5 tsp salt (to taste)
• 0.25 tsp black pepper (freshly ground, to taste)
• 1 tsp Italian seasoning (optional)

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the pasta casserole.
2. Cook Pasta: Boil the pasta according to package instructions until al dente. Drain and set aside to cool slightly.
3. Sauté Garlic: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, ensuring it doesn’t burn.
4. Cook Spinach: Add the fresh or frozen spinach to the skillet with garlic. Cook until wilted and tender, then remove the skillet from heat.
5. Mix Cheese and Spinach: In a mixing bowl, combine ricotta cheese, half of the shredded mozzarella, half of the grated parmesan, salt, black pepper, and optional Italian seasoning. Stir in the cooked spinach and garlic mixture until well blended.
6. Assemble Pasta Bake: In a baking dish, spread half of the marinara sauce evenly on the bottom. Add half of the cooked pasta, then layer the ricotta and spinach mixture on top. Add the remaining pasta and cover with the remaining marinara sauce.
7. Add Cheese Topping: Sprinkle the remaining mozzarella and parmesan cheese evenly over the top of the assembled casserole.
8. Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes until the cheese is bubbly and golden brown.
9. Rest and Serve: Allow the pasta bake to cool for a few minutes before serving. This helps the casserole set and makes it easier to serve.

Notes

• Enjoy your spinach ricotta pasta bake hot with garlic bread or a fresh salad for a complete meal.
• Use whole milk ricotta for creamier texture; part-skim ricotta can substitute for a lighter dish.
• Frozen spinach should be thawed and well-drained to avoid excess moisture.
• Feel free to add cooked Italian sausage or mushrooms for a heartier variation.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.

Keywords: spinach ricotta pasta bake, baked pasta casserole, Italian vegetarian casserole, cheesy pasta bake, easy pasta bake recipe