Print

Spinach and Ricotta Pasta Bake

Print 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.

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

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

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