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–+ servings
Spinach Ricotta Pasta Bake

Spinach Ricotta Pasta Bake: A Creamy Comfort Classic

Enjoy a hearty and creamy Spinach Ricotta Pasta Bake that's perfect for weeknight dinners and loved by the whole family.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 portions
Course: Dinner
Cuisine: Italian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta Base
  • 12 ounces Ziti Pasta Any short pasta like penne or fusilli works as a great alternative.
For the Cheesy Mixture
  • 15 ounces Ricotta Cheese Opt for thicker varieties and use water to loosen if necessary.
  • 1 cup Parmesan Cheese Pecorino Romano is a robust substitute for a stronger taste.
  • 2 cups Mozzarella Cheese Feel free to add more for an extra cheesy delight.
For the Spinach Component
  • 10 ounces Frozen Chopped Spinach You can use fresh spinach, about 1 large bunch shredded, for even more freshness.
For the Sauce
  • 24 ounces Tomato Passata Substitute with pureed canned tomatoes or your favorite store-bought pasta sauce.
  • 3 cloves Garlic (Crushed) Fresh or minced garlic makes an excellent choice.
For Seasoning
  • 1 teaspoon Dried Italian Mixed Herbs A mix of basil, oregano, and thyme can be used as a substitute.
  • 1/2 teaspoon Chili Flakes Adjust to your taste, or omit for a milder version.
  • 1 teaspoon Sugar Helps balance the acidity of tomato passata.
  • 1 teaspoon Salt Remember to adjust based on your preference.

Equipment

  • Oven
  • large pot
  • Mixing Bowl
  • Baking dish

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (180°C).
  2. In a bottle or bowl, combine tomato passata with dried Italian mixed herbs, garlic, chili flakes, sugar, and salt. Shake or stir well to combine.
  3. Bring a large pot of salted water to a boil and add the ziti pasta. Cook according to package instructions, reducing cooking time by one minute. Reserve about a cup of starchy pasta water, then drain and set aside.
  4. In a large mixing bowl, combine ricotta, parmesan, frozen spinach, and a splash of reserved pasta water. Mix until creamy, adding more water if necessary.
  5. Gently fold the drained pasta into the ricotta mixture, then transfer to a prepared baking dish, creating an even layer.
  6. Pour the prepared tomato sauce over the pasta mixture, then sprinkle mozzarella cheese on top.
  7. Cover the dish loosely with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes until the cheese is golden and melted.
  8. Allow the dish to rest for a few minutes before serving. Garnish with extra parmesan and fresh basil if desired.

Nutrition

Serving: 1portionCalories: 500kcalCarbohydrates: 60gProtein: 27gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 8gVitamin A: 300IUVitamin C: 10mgCalcium: 300mgIron: 2mg

Notes

This dish can easily be customized by substituting different pasta shapes or adding proteins like pre-cooked chicken to suit your preferences.

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