Why You’ll Love This Recipe
This pasta bake combines creamy and savory flavors in every bite. The ricotta adds a smooth, rich texture while the spinach brings freshness and balance. It’s easy to prepare ahead of time and perfect for feeding a crowd. The bubbling, cheesy top makes it especially comforting, and it’s versatile enough to adapt to your preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
12 ounces penne or rigatoni pasta
1 tablespoon olive oil
3 cloves garlic, minced
1 small onion, diced
3 cups fresh spinach (or 1 cup frozen, thawed and drained)
1 cup ricotta cheese
1 1/2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
1 egg
2 cups marinara sauce
1/2 teaspoon dried oregano
Salt, to taste
Black pepper, to taste
Directions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil. Cook the pasta until just al dente, about 1–2 minutes less than the package instructions. Drain and set aside.
- In a large skillet over medium heat, add olive oil. Sauté the diced onion for 3–4 minutes until softened. Add the garlic and cook for 30 seconds until fragrant.
- Stir in the spinach and cook until wilted (if using fresh). If using frozen spinach, ensure it is well-drained before adding. Remove from heat.
- In a large bowl, combine ricotta cheese, egg, half of the mozzarella, Parmesan cheese, oregano, salt, and pepper. Mix until smooth.
- Add the cooked spinach mixture and drained pasta to the ricotta mixture. Pour in the marinara sauce and gently stir until everything is evenly coated.
- Transfer the mixture to the prepared baking dish. Sprinkle the remaining mozzarella evenly over the top.
- Bake uncovered for 20–25 minutes, or until the cheese is melted and bubbly. For a golden top, broil for 2–3 minutes at the end if desired.
- Let the pasta bake rest for 5–10 minutes before serving.
Servings and timing
Servings: 6 servings
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Variations
Add cooked mushrooms or sautéed zucchini for extra vegetables.
Stir in cooked chicken or Italian sausage for added protein.
Use cottage cheese in place of ricotta for a lighter option.
Swap marinara for a creamy Alfredo-style sauce for a richer version.
Add red pepper flakes for a hint of heat.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, cover with foil and warm in a 350°F (175°C) oven until heated through, about 15–20 minutes.
Individual portions can be reheated in the microwave in 30-second intervals.
This pasta bake freezes well for up to 2 months. Wrap tightly and thaw overnight in the refrigerator before reheating.
FAQs
Can I make this ahead of time?
Yes, assemble the pasta bake, cover, and refrigerate for up to 24 hours before baking.
Can I use frozen spinach?
Yes, just make sure it is completely thawed and well-drained to avoid excess moisture.
Do I have to use an egg in the ricotta mixture?
The egg helps bind the filling, but you can omit it for a softer texture.
What type of pasta works best?
Short pasta like penne, rigatoni, or ziti works best because it holds the sauce well.
Can I make this dish gluten-free?
Yes, simply substitute with your favorite gluten-free pasta.
How do I prevent the pasta from becoming mushy?
Cook it slightly under al dente before baking so it finishes cooking in the oven.
Can I add more cheese on top?
Absolutely. Add extra mozzarella or even provolone for a cheesier crust.
How do I know when it’s done baking?
The cheese should be melted and bubbly, and the edges lightly golden.
Can I freeze it before baking?
Yes, assemble it, wrap tightly, and freeze. Thaw before baking for best results.
What can I serve with Spinach and Ricotta Pasta Bake?
A simple green salad and garlic bread pair perfectly with this dish.
Conclusion
Spinach and Ricotta Pasta Bake is a comforting, crowd-pleasing dish that combines creamy cheese, tender pasta, and flavorful spinach in every bite. Easy to prepare and perfect for make-ahead meals, this baked pasta recipe is sure to become a favorite for both busy weeknights and special gatherings.
PrintSpinach and Ricotta Pasta Bake Recipe
Spinach and Ricotta Pasta Bake is a comforting oven-baked dish made with tender pasta, creamy ricotta, fresh spinach, and rich marinara sauce, all topped with melted golden cheese. Perfect for family dinners or meal prep, this hearty casserole is satisfying and easy to prepare.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
- 12 ounces penne or rigatoni pasta
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 small onion, diced
- 3 cups fresh spinach (or 1 cup frozen, thawed and drained)
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cups marinara sauce
- 1/2 teaspoon dried oregano
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil. Cook pasta until just al dente, about 1–2 minutes less than package instructions. Drain and set aside.
- In a large skillet over medium heat, add olive oil. Sauté diced onion for 3–4 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
- Stir in spinach and cook until wilted (if using fresh). If using frozen spinach, ensure it is fully thawed and drained before adding. Remove from heat.
- In a large bowl, combine ricotta, egg, half of the mozzarella, Parmesan, oregano, salt, and pepper. Mix until smooth.
- Add the spinach mixture and cooked pasta to the ricotta mixture. Pour in marinara sauce and gently stir until evenly combined.
- Transfer mixture to prepared baking dish and spread evenly. Sprinkle remaining mozzarella over the top.
- Bake uncovered for 20–25 minutes until cheese is melted and bubbly. Broil for 2–3 minutes for a golden top if desired.
- Let rest for 5–10 minutes before serving.
Notes
- Cook pasta slightly under al dente to prevent mushy texture after baking.
- Add cooked mushrooms, zucchini, chicken, or sausage for variation.
- Cottage cheese can be substituted for ricotta for a lighter option.
- Assemble up to 24 hours in advance and refrigerate before baking.
- Freeze tightly wrapped for up to 2 months; thaw overnight before reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 85mg
