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Spinach and Ricotta Pasta Bake Recipe

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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.

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

  1. Preheat 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 pasta until just al dente, about 1–2 minutes less than package instructions. Drain and set aside.
  3. 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.
  4. 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.
  5. In a large bowl, combine ricotta, egg, half of the mozzarella, Parmesan, oregano, salt, and pepper. Mix until smooth.
  6. Add the spinach mixture and cooked pasta to the ricotta mixture. Pour in marinara sauce and gently stir until evenly combined.
  7. Transfer mixture to prepared baking dish and spread evenly. Sprinkle remaining mozzarella over the top.
  8. Bake uncovered for 20–25 minutes until cheese is melted and bubbly. Broil for 2–3 minutes for a golden top if desired.
  9. 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

Find it online: https://thefamilycooking.com/spinach-and-ricotta-pasta-bake-recipe/