Spinach and Ricotta Pasta Bake

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Spinach and Ricotta Pasta Bake – Creamy, Cheesy & Comforting

Tender pasta tossed with sautéed spinach, creamy ricotta, and marinara, baked under a golden blanket of cheese—this vegetarian bake is pure comfort.

Introduction: A Weeknight Hero with Italian Flair

There’s something magical about baked pasta. It’s warm, filling, and always a crowd-pleaser. This Spinach and Ricotta Pasta Bake is a vegetarian twist on classic Italian comfort food, combining creamy ricotta, earthy spinach, and tangy marinara in one bubbling, cheesy dish.

Perfect for weeknight dinners, potlucks, or meal prep, this recipe is simple to make and packed with flavor. It’s a great way to sneak in greens, satisfy pasta cravings, and feed a hungry table with minimal fuss.

Ingredients Breakdown

Let’s take a closer look at what makes this pasta bake so satisfying:

Pasta:

  • Penne or rigatoni (9 oz / 250g)
    Short, sturdy shapes that hold sauce and cheese beautifully.

Tip: Cook until al dente to avoid mushiness after baking.

Aromatics:

  • Olive oil (2 tbsp)
    Adds richness and helps sauté the vegetables.
  • Onion (1, finely chopped)
    Adds sweetness and depth.
  • Garlic (2 cloves, minced)
    Boosts flavor and warmth.

Greens:

  • Fresh spinach (10 oz / 300g, roughly chopped)
    Wilts down and blends into the sauce—nutritious and flavorful.

Optional: Use frozen spinach (thawed and drained) if fresh isn’t available.

Cheeses:

  • Ricotta cheese (15 oz / 425g)
    Creamy and mild—forms the base of the filling.
  • Parmesan cheese (1 cup / 100g, grated)
    Adds salty, nutty depth.
  • Mozzarella cheese (1 cup / 100g, shredded)
    Melts beautifully and creates a golden topping.

Sauce & Seasoning:

  • Marinara sauce (1 cup / 240ml)
    Adds tang and ties everything together.
  • Dried oregano (1 tsp)
    Classic Italian herb—adds warmth and aroma.
  • Salt & pepper (to taste)
    Essential for balance.

Optional: Add red pepper flakes or fresh basil for extra flavor.

Equipment Needed

  • Large pot for boiling pasta
  • Skillet for sautéing
  • Mixing bowl
  • Baking dish (9×13-inch or similar)
  • Oven

Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C).

Grease a baking dish with olive oil or nonstick spray.

Step 2: Cook the Pasta

Boil 9 oz pasta in salted water until al dente, following package instructions.

Drain and set aside.

Tip: Toss with a little olive oil to prevent sticking.

Step 3: Sauté the Vegetables

In a large skillet:

  • Heat 2 tbsp olive oil over medium heat.
  • Add 1 finely chopped onion and sauté for 3–4 minutes until softened.
  • Add 2 minced garlic cloves and cook for 1 minute until fragrant.

Add 10 oz chopped spinach and cook for 3–4 minutes, until wilted.

Remove from heat.

Step 4: Mix the Filling

In a large mixing bowl:

  • Combine cooked pasta, spinach mixture, 15 oz ricotta, ½ cup Parmesan, 1 cup marinara, 1 tsp oregano, salt, and pepper.

Stir until well combined.

Optional: Add a handful of shredded mozzarella to the mix for extra gooeyness.

Step 5: Assemble the Bake

Transfer mixture to the greased baking dish.

Top with:

  • Remaining ½ cup Parmesan
  • 1 cup shredded mozzarella

Spread evenly.

Step 6: Bake

Bake uncovered for 25–30 minutes, until:

  • Cheese is melted
  • Top is golden and bubbly

Let rest for 5 minutes before serving.

Yields:

  • 4 servings

Presentation Tip: Garnish with fresh basil or parsley for color.

Serving Suggestions

Perfect for:

  • Weeknight dinners
  • Vegetarian guests
  • Potluck parties
  • Cozy winter meals

Pair with:

  • Garlic bread or focaccia
  • Simple green salad
  • Roasted vegetables or soup

Tip: Serve with a drizzle of olive oil or balsamic glaze for extra richness.

Variations to Try

Want to make it your own? Try these delicious twists:

Mushroom Spinach Bake

Add sautéed mushrooms for extra umami.

Roasted Garlic Ricotta

Use roasted garlic in the filling for deeper flavor.

Spicy Kick

Add red pepper flakes or diced chili.

Vegan Version

Use plant-based ricotta, mozzarella, and marinara.

Storage and Make-Ahead Tips

  • Make-Ahead: Assemble up to 1 day in advance and refrigerate. Bake when ready.
  • Refrigerate: Store leftovers in airtight container for up to 4 days.
  • Freeze: Freeze baked or unbaked for up to 2 months. Thaw and reheat gently.

Tip: Add a splash of marinara when reheating to restore moisture.

Nutrition Notes (Per Serving, ~1 of 4)

  • Calories: ~350
  • Protein: ~18g
  • Carbohydrates: ~28g
  • Fat: ~20g
  • Sugar: ~4g
  • Sodium: ~500mg
  • Fiber: ~3g

This bake is:

  • Creamy and cheesy
  • Hearty and satisfying
  • Perfectly portioned
  • Great for sharing

Final Thoughts

This Spinach and Ricotta Pasta Bake is more than just a meal—it’s a celebration of comfort, flavor, and simplicity. Whether you’re cooking for a crowd or just treating yourself, it’s guaranteed to impress and satisfy.

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