Spinach and Ricotta Pasta Bake

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 assemble ahead of time and ideal for feeding a crowd. The golden, cheesy topping makes it especially comforting, and it’s versatile enough to customize with your favorite additions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

12 ounces penne or rigatoni
1 tablespoon olive oil
1 small onion, finely chopped
3 cloves garlic, minced
3 cups fresh spinach (or 1 cup frozen, thawed and drained)
1 1/2 cups ricotta cheese
1 egg
1 1/2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
2 cups marinara sauce
1/2 teaspoon dried oregano
Salt, to taste
Black pepper, to taste

Directions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a boil. Cook the pasta until just al dente, about 1–2 minutes less than package instructions. Drain and set aside.
3. Heat olive oil in a large skillet over medium heat. Sauté the chopped onion for 3–4 minutes until softened. Add the garlic and cook for 30 seconds.
4. Add the spinach and cook until wilted. Remove from heat and allow to cool slightly.
5. In a large bowl, combine ricotta cheese, egg, half of the mozzarella, Parmesan, oregano, salt, and black pepper. Mix until smooth.
6. Stir in the cooked spinach mixture and drained pasta. Add marinara sauce and gently mix until everything is evenly coated.
7. Transfer the mixture to the prepared baking dish. Sprinkle the remaining mozzarella evenly over the top.
8. Bake uncovered for 20–25 minutes, or until the cheese is melted and bubbly with a lightly golden top.
9. 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 sautéed mushrooms or zucchini for extra vegetables.

Stir in cooked chicken or Italian sausage for added protein.

Use cottage cheese instead of ricotta for a lighter texture.

Swap marinara for a creamy white sauce for a richer version.

Sprinkle breadcrumbs on top before baking for a crispy finish.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat in a 350°F (175°C) oven covered with foil until warmed through, about 15–20 minutes.

Microwave individual portions in 30-second intervals until heated through.

This dish can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I make this ahead of time?

Yes, assemble the dish up to 24 hours in advance and refrigerate before baking.

Can I use frozen spinach?

Yes, just make sure it is fully thawed and well-drained to avoid excess moisture.

Is the egg necessary?

The egg helps bind the ricotta mixture, but you can omit it for a softer texture.

What pasta works best?

Short pasta like penne, rigatoni, or ziti works best because it holds the sauce well.

How do I prevent it from becoming watery?

Cook the spinach thoroughly and drain any excess liquid before mixing.

Can I make this vegetarian-friendly?

Yes, simply ensure your cheeses and marinara sauce are suitable for vegetarians.

Can I add more cheese on top?

Absolutely, adjust the cheese amount to your preference.

How do I know when it’s done?

The cheese should be melted and bubbly, and the edges lightly golden.

Can I freeze it before baking?

Yes, assemble and freeze tightly wrapped. 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 hearty dish.

Conclusion

Spinach and Ricotta Pasta Bake is a comforting, crowd-pleasing dish that blends creamy cheese, tender pasta, and flavorful spinach into one satisfying meal. Easy to prepare and perfect for make-ahead dinners, this recipe is a reliable favorite for both busy weeknights and special gatherings.

Spinach and Ricotta Pasta Bake

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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, it’s hearty, flavorful, and easy to prepare.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Dinner
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• 12 ounces penne or rigatoni
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 3 cups fresh spinach (or 1 cup frozen, thawed and drained)
• 1 1/2 cups ricotta cheese
• 1 large egg
• 1 1/2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 2 cups marinara sauce
• 1/2 teaspoon dried oregano
• Salt, to taste
• Black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a boil. Cook pasta until just al dente, about 1–2 minutes less than package directions. Drain and set aside.
3. Heat olive oil in a large skillet over medium heat. Sauté onion for 3–4 minutes until softened. Add garlic and cook for 30 seconds.
4. Add spinach and cook until wilted. Remove from heat and let cool slightly. Drain excess liquid if needed.
5. In a large bowl, combine ricotta, egg, half of the mozzarella, Parmesan, oregano, salt, and black pepper. Mix until smooth.
6. Stir in the spinach mixture, cooked pasta, and marinara sauce until evenly combined.
7. Transfer mixture to the prepared baking dish and sprinkle remaining mozzarella evenly on top.
8. Bake uncovered for 20–25 minutes, until cheese is melted, bubbly, and lightly golden.
9. Let rest for 5–10 minutes before serving.

Notes

• Ensure frozen spinach is fully thawed and well-drained to prevent excess moisture.
• Add sautéed mushrooms or zucchini for extra vegetables.
• Cooked chicken or Italian sausage can be added for extra protein.
• Sprinkle breadcrumbs on top before baking for a crispy finish.
• Store leftovers in the refrigerator for up to 4 days.
• Freeze for up to 2 months; thaw overnight before reheating.

Nutrition

• Serving Size: 1 serving
• Calories: 480 kcal
• Sugar: 7 g
• Sodium: 720 mg
• Fat: 20 g
• Saturated Fat: 11 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 52 g
• Fiber: 4 g
• Protein: 24 g
• Cholesterol: 95 mg