If you’re looking for the ultimate comfort food that’s simple, hearty, and delicious, this Spinach Ricotta Pasta Bake is the answer. This recipe combines tender pasta, creamy ricotta, vibrant spinach, and rich tomato sauce, all topped with a golden layer of melted cheese. It’s a wonderful vegetarian main dish that’s perfect for family dinners, meal prep, or cozy weeknights.
This baked pasta recipe delivers that lasagna-style satisfaction with much less effort. You’ll love how the flavors of fresh herbs, garlic, and creamy cheese blend into a warm, bubbly casserole that tastes even better the next day.
Why You’ll Love This Spinach Ricotta Pasta Bake
- Easy to prepare: Simple ingredients and minimal prep make this ideal for busy evenings.
- Family-friendly: It’s a crowd-pleasing dish everyone will enjoy.
- Comforting and creamy: Perfect balance of cheese, spinach, and pasta.
- Vegetarian: A satisfying meat-free meal packed with protein from cheese and spinach.
- Great for leftovers: It reheats beautifully for next-day lunches.
Ingredients for Spinach Ricotta Pasta Bake
For the Pasta
- 12 oz (340 g) ziti or penne pasta
- 1 tablespoon salt (for boiling water)
For the Ricotta Mixture
- 15 oz (425 g) ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 large egg (optional, for binding)
- 2 cups chopped spinach (frozen or fresh, drained well)
- 2 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Tomato Sauce
- 2 cups tomato passata or crushed tomatoes
- 2 tablespoons olive oil
- 1 teaspoon dried Italian herbs (basil, oregano, thyme mix)
- ½ teaspoon sugar (to balance acidity)
- ½ teaspoon salt
- ¼ teaspoon chili flakes (optional)
For Topping
- 1 cup shredded mozzarella
- 2 tablespoons grated Parmesan
Ingredient Notes and Substitutions
- Pasta: Ziti, rigatoni, or penne all work well. If you prefer a gluten-free option, use gluten-free pasta.
- Ricotta cheese: You can substitute cottage cheese or part-skim ricotta for a lighter texture.
- Spinach: Fresh or frozen both work. If using frozen, squeeze out excess moisture to prevent watery sauce.
- Mozzarella: For a stretchier top layer, use freshly shredded mozzarella instead of pre-packaged.
- Tomato sauce: Crushed tomatoes or tomato puree can replace passata. Add a dash of balsamic vinegar or vegetable broth for more depth.
- Egg: Optional, but helps the ricotta layer set more firmly.
Step-by-Step Instructions
Step 1 – Preheat and Prepare
Preheat the oven to 375°F (190°C). Grease a medium-sized baking dish with olive oil or nonstick spray.
Step 2 – Cook the Pasta
Boil pasta in salted water until just shy of al dente (about 1–2 minutes less than the package instructions). The pasta will finish cooking in the oven. Drain and set aside, reserving about ½ cup of the pasta water.
Step 3 – Make the Tomato Sauce
In a medium saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds. Stir in tomato passata, herbs, sugar, salt, and chili flakes. Simmer for 5–7 minutes, stirring occasionally. Adjust seasoning to taste.
Step 4 – Prepare the Ricotta Mixture
In a large mixing bowl, combine ricotta, mozzarella, Parmesan, spinach, egg (if using), garlic, salt, and pepper. Mix until smooth and creamy. If it feels too thick, add a splash of the reserved pasta water.
Step 5 – Combine Pasta and Cheese Mixture
Add the cooked pasta to the ricotta mixture and toss gently until the pasta is evenly coated.
Step 6 – Assemble the Bake
Spoon half of the tomato sauce into the bottom of the prepared baking dish. Layer the pasta mixture evenly on top. Pour the remaining sauce over the pasta, then sprinkle with mozzarella and Parmesan.
Step 7 – Bake to Perfection
Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10–15 minutes until the cheese is bubbly and lightly golden.
Step 8 – Rest and Serve
Let the pasta bake rest for 10 minutes before serving. This helps the layers set and the flavors meld beautifully.
Pro Tips for Success
- Undercook the pasta slightly so it stays firm after baking.
- Drain spinach thoroughly to prevent excess moisture.
- Use freshly grated cheese for better melt and texture.
- Let it rest before cutting—this makes serving easier.
- Customize your herbs: Fresh basil or parsley adds brightness.
- Make it ahead: Assemble earlier in the day and bake before serving.
Flavor Variations
- Add roasted vegetables: Zucchini, bell peppers, or mushrooms add color and nutrition.
- Make it spicy: Stir red pepper flakes or a pinch of cayenne into the sauce.
- Boost the protein: Mix in cooked lentils or white beans.
- Try different cheeses: Fontina, provolone, or goat cheese add unique flavors.
- Add a crispy topping: Sprinkle breadcrumbs mixed with olive oil for a crunchy finish.
Serving Suggestions
Serve this Spinach Ricotta Pasta Bake with a simple green salad or roasted vegetables. It pairs perfectly with garlic bread or a light soup on the side. For a family dinner, add a chilled sparkling drink or iced tea for balance.
Storage and Freezing Instructions
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Wrap the baked dish tightly in foil and freeze for up to 2 months.
- Reheat: Thaw overnight in the fridge and bake covered at 350°F (175°C) for 20–25 minutes until heated through.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 23 g |
| Carbohydrates | 38 g |
| Total Fat | 18 g |
| Saturated Fat | 8 g |
| Fiber | 3 g |
| Sodium | 680 mg |
FAQ About Spinach Ricotta Pasta Bake
What pasta shape works best for this recipe?
Ziti, penne, or rigatoni are ideal because they hold the sauce and cheese well. Avoid delicate shapes like angel hair, which can become mushy after baking.
Can I use fresh spinach instead of frozen?
Yes. Simply sauté fresh spinach until wilted, then drain and chop. Be sure to remove excess moisture before mixing it into the ricotta.
How can I make this recipe lighter?
Use part-skim ricotta and low-fat mozzarella, or replace some cheese with cottage cheese. Whole wheat or lentil pasta can also boost fiber and protein.
Can I make this pasta bake ahead of time?
Yes. Assemble the dish up to one day ahead, cover it, and refrigerate. Bake when ready to serve, adding 10 minutes to the baking time if chilled.
How do I prevent watery pasta bake?
The key is to drain spinach thoroughly and slightly undercook the pasta. Using the right sauce-to-pasta ratio also helps achieve the perfect creamy consistency.
Final Thoughts
This Spinach Ricotta Pasta Bake is everything you want in a weeknight dinner—rich, creamy, and full of comforting Italian flavors. It’s versatile, affordable, and can easily feed a crowd. Whether you’re cooking for family or meal prepping for the week, this cheesy pasta bake will quickly become a staple in your kitchen.
Print
Best Cheesy Spinach Ricotta Pasta Bake Recipe
- Total Time: 45 mins
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A creamy, cheesy baked pasta dish with spinach and ricotta, perfect for weeknight dinners.
Ingredients
12 oz ziti pasta
15 oz ricotta cheese
1 ½ cups mozzarella cheese
½ cup Parmesan cheese
2 cups spinach (fresh or frozen)
2 cups tomato passata
2 cloves garlic
2 tbsp olive oil
1 tsp Italian herbs
½ tsp sugar
Salt and pepper to taste
Instructions
1. Preheat oven to 375°F and grease baking dish.
2. Boil pasta until just al dente; drain and set aside.
3. Sauté garlic, add tomato passata, herbs, sugar, salt, and simmer.
4. Combine ricotta, spinach, mozzarella, Parmesan, egg, salt, and pepper.
5. Mix pasta into ricotta mixture and pour half of sauce into baking dish.
6. Layer pasta mix and remaining sauce, top with cheese.
7. Bake covered 25 minutes, uncover and bake 10–15 minutes more.
8. Let rest 10 minutes before serving.
Notes
Use low-fat ricotta for a lighter version.
Add roasted vegetables or chili flakes for extra flavor.
Store in fridge up to 4 days or freeze for 2 months.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Dinner
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 5g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 45mg
