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Spinach Ricotta Pasta Bake

Creamy Spinach Ricotta Pasta Bake for Cozy Nights

This Spinach Ricotta Pasta Bake combines creamy ricotta, gooey mozzarella, and vibrant spinach, offering a comforting and nutritious vegetarian meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 6 portions
Course: Lunch
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 ounces Penne or Fusilli Choose these shapes as they hold the creamy sauce beautifully.
For the Filling
  • 10 ounces Spinach Fresh or frozen
  • 15 ounces Ricotta Cheese Opt for whole milk ricotta
  • 2 cups Shredded Mozzarella For a gooey, melty topping
  • 1/2 cup Grated Parmesan Cheese Adjust amount for savory flavor
For the Sauce
  • 2 cups Marinara Sauce Flavorful base layer
  • 1 tablespoon Olive Oil For sautéing garlic and spinach
  • 3 cloves Garlic Freshly minced
For Seasoning
  • 1 teaspoon Salt Enhances overall flavor
  • 1/2 teaspoon Black Pepper Freshly ground
  • 1 teaspoon Italian Seasoning Optional for herby flavor

Equipment

  • large pot
  • large skillet
  • mixing bowl
  • baking dish

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Cook the pasta (penne or fusilli) according to package instructions until al dente, about 8-10 minutes.
  3. In a skillet over medium heat, sauté minced garlic in olive oil for 1 minute, then add spinach and cook until wilted, about 3-4 minutes.
  4. In a mixing bowl, combine ricotta cheese, half of the mozzarella, half of the grated Parmesan, salt, and pepper. Stir well.
  5. In a baking dish, spread half of the marinara sauce, layer half of the cooked pasta, then the ricotta mixture, followed by the remaining pasta and marinara sauce.
  6. Sprinkle the remaining mozzarella and Parmesan cheese over the top.
  7. Bake for 20-25 minutes until cheese is bubbly and slightly golden.
  8. Allow to cool for about 5 minutes before serving.

Nutrition

Serving: 1portionCalories: 400kcalCarbohydrates: 45gProtein: 20gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 4000IUVitamin C: 15mgCalcium: 250mgIron: 3mg

Notes

Make sure to squeeze out excess water from the spinach to avoid a watery bake. Use high-quality ricotta for best flavor.

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