️ Oven-Baked Spinach and Ricotta Pasta Bake

A cozy, family-friendly baked pasta dish that brings together tender pasta, creamy ricotta, and vibrant spinach, all baked to golden, bubbling perfection with layers of gooey mozzarella and tangy marinara. Perfect for weeknights or special gatherings.

Ingredients (Serves 6)

Dairy & Eggs

15 oz ricotta cheese (full-fat preferred for creaminess)
1 cup grated Parmesan cheese, divided
2 cups shredded mozzarella cheese, divided
1 large egg

Vegetables & Aromatics

10 oz fresh spinach, roughly chopped (or 1 package frozen spinach, thawed and squeezed dry)
3 cloves garlic, minced

Pasta

12 oz penne or rigatoni pasta (or any sturdy tube-shaped pasta)

Sauce

2 cups marinara sauce (homemade or store-bought)

Seasoning & Herbs

2 tbsp olive oil
1 tsp salt
½ tsp black pepper
½ tsp ground nutmeg (optional but recommended for depth)
2 tbsp chopped fresh parsley or chives, for garnish

Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil.
Cook the pasta until al dente, about 1–2 minutes less than package directions.
Drain and set aside to cool slightly.

» MORE: Savory Meat Pie with Plain Puff Pastry

Step 2: Sauté the Spinach

In a large skillet, heat 2 tbsp olive oil over medium heat.
Add minced garlic and sauté for 1 minute until fragrant.
Stir in the chopped spinach and cook for 3–4 minutes, or until wilted.
Remove from heat and let cool slightly.

Step 3: Prepare the Ricotta Filling

In a large bowl, combine:

Ricotta cheese
½ cup Parmesan
1 cup mozzarella
1 egg
Salt, pepper, and nutmeg
Stir until creamy and well mixed.

Then, stir in the sautéed spinach and garlic mixture.

Step 4: Assemble the Pasta Bake

Preheat your oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish.
Spread ½ cup marinara sauce on the bottom of the dish.
Add the cooked pasta into the ricotta-spinach mixture. Stir until all pasta is evenly coated.
Pour the pasta mixture into the prepared baking dish.
Spread the remaining marinara sauce over the top.
Sprinkle with remaining mozzarella and Parmesan.

Step 5: Bake

Bake uncovered for 25–30 minutes, or until the cheese is melted, bubbling, and the top is golden brown.
If desired, broil for the last 2–3 minutes for an extra golden crust.
Let sit for 5–10 minutes before serving.

Step 6: Garnish

Sprinkle with chopped parsley or chives before serving for a pop of freshness.

Serving Suggestions

Salad: Serve with a crisp green salad tossed in a light vinaigrette or lemon dressing.
Bread: Pair with warm garlic bread, focaccia, or a crusty baguette.
Wine: Enjoy with a glass of Pinot Grigio, Verdicchio, or Sauvignon Blanc.

Variations & Customizations

✅ Add Protein

Italian sausage: Browned and mixed into the ricotta layer.
Rotisserie chicken: Shredded and stirred in for ease.
Ground beef or turkey: Sautéed with the garlic for a heartier bake.

» MORE: Chelidonium majus L. – The Greater Celandine: Nature’s Ancient Remedy for Skin Growths

Flavor Boosters

Sun-dried tomatoes: Add chopped into the ricotta mixture.
Roasted red peppers: Fold in for smoky sweetness.
Red pepper flakes: Sprinkle into ricotta for a touch of heat.

Cheese Swaps

Try Fontina, Gruyère, Provolone, or Pecorino Romano for different cheese profiles.

Vegetarian Enhancements

Add mushrooms, zucchini, or artichoke hearts for more veggie power.

Gluten-Free

Simply substitute with your favorite gluten-free pasta.

❄️ Make Ahead & Storage

Meal Prep

Assemble the pasta bake up to 1 day ahead and refrigerate before baking.
Add 10–15 minutes to bake time if starting from cold.

Freezing

Freeze unbaked, tightly wrapped, for up to 2 months.
Bake directly from frozen at 375°F (190°C) for 45–50 minutes, covered with foil.

Leftovers

Store in the fridge for up to 4 days.
Reheat in oven or microwave until hot and bubbling.

❤️ Why You’ll Love It

Family-friendly and satisfying
Versatile for any dietary need
Budget-friendly ingredients
Great for leftovers and meal pre