Indulgent Spinach Ricotta Pasta Bake for Cozy Weeknight Dinners
A hearty Spinach Ricotta Pasta Bake combining creamy ricotta and fresh spinach, perfect for comfort food lovers.
Equipment
- Baking dish
- large pot
- skillet
- Mixing bowl
Ingredients
For the Pasta Base
- 12 oz Pasta (penne, rigatoni, or fusilli) Choose your preferred type.
- 2 tbsp Olive Oil For sautéing.
For the Flavor Base
- 1 medium Onion Finely chopped.
- 2 cloves Garlic Minced.
For the Filling
- 10 oz Fresh Spinach Or frozen, thawed and drained.
- 15 oz Ricotta Cheese Can substitute with blended cottage cheese.
- 1 Egg Beaten.
For the Topping
- 2 cups Shredded Mozzarella For topping.
- 1/2 cup Grated Parmesan For topping.
- 1/4 tsp Nutmeg Optional.
For the Sauce
- 24 oz Marinara Sauce Reserve some for the bottom of the dish.
- 1 tsp Salt
- 1/2 tsp Pepper
- 1/4 tsp Red Pepper Flakes Optional.
For Garnish
- 1/4 cup Fresh Basil or Parsley Chopped.
Instructions
Preparation Steps
- Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
- In a large pot, bring salted water to a boil and cook pasta until al dente, about 1-2 minutes less than package instructions. Drain and set aside.
- In a skillet over medium heat, heat olive oil and sauté the finely chopped onion until translucent, about 4-5 minutes. Add minced garlic and stir until fragrant, around 30-45 seconds.
- Toss in the fresh spinach to the skillet, cooking until wilted. Remove from heat and let cool.
- In a mixing bowl, blend together the ricotta cheese, beaten egg, half of the grated Parmesan, nutmeg (if using), salt, and pepper. Gently fold in the cooled spinach mixture.
- In a large bowl, combine the drained pasta with the marinara sauce, making sure to reserve some sauce for the bottom of the baking dish.
- Spread a thin layer of the reserved marinara sauce on the bottom of the greased baking dish. Add half of the sauced pasta, then spoon half of the ricotta filling on top.
- Add the remaining sauced pasta over the ricotta filling, then top with the rest of the ricotta mixture. Sprinkle shredded mozzarella and the remaining Parmesan on top.
- Place in the oven and bake for 20-25 minutes, until the cheese is melted and bubbling, and the top is golden brown. Broil for 1-2 minutes for an extra crispy finish if desired.
- After baking, let the pasta bake rest for 5-10 minutes to ensure clean slices. Garnish with fresh basil or parsley before serving.
Notes
Ensure the pasta is al dente and drain spinach thoroughly if using frozen. Let it rest after baking for better flavor absorption.