Spinach Ricotta Pasta Bake: Creamy, Cheesy Weeknight Dinner
I’m totally in love with this Spinach Ricotta Pasta Bake! It’s creamy, cheesy, and so easy to make on busy nights.
You just mix pasta with ricotta and spinach, then bake it until it’s bubbly. The melted cheese on top? Absolutely amazing! My family asks for this dish all the time. It tastes fancy but takes no effort at all.
Even picky eaters clean their plates when I serve this. Want something warm and cozy for dinner? This is it! Trust me, once you try it, you’ll make it again and again.
Ingredients You’ll Need
This dish uses simple stuff you probably have at home already. Everything comes together to make something really special. Look at the recipe card for the full ingredients list and exact amounts.
- Penne Pasta: These little tubes catch all that creamy sauce in every yummy bite.
- Fresh Spinach: Gives you good greens and a nice, mild taste that’s not too strong.
- Ricotta Cheese: This makes everything super creamy and smooth. So good!
- Mozzarella Cheese: Melts on top and gets all golden and stretchy. The best part!
- Parmesan Cheese: Adds a sharp, nutty kick that makes the flavors pop even more.
- Marinara Sauce: Tangy tomato goodness that goes perfectly with all that creamy cheese.
How to Make Spinach Ricotta Pasta Bake
Ready to make this? It’s super easy and perfect when you’re short on time but want something delicious.
Step 1: Cook the Pasta
Boil the penne pasta in salty water for 8-10 minutes until it’s tender. Then drain it well and set it aside.
Step 2: Prepare the Spinach
Cook the fresh spinach in 1 tablespoon olive oil for 3-4 minutes until it shrinks down. Squeeze out any extra water.
Step 3: Make the Ricotta Mixture
Mix 2 cups ricotta cheese, 1 egg, ½ cup Parmesan, salt, and pepper in a bowl until it’s nice and creamy.
Step 4: Mix Everything Together
Add the cooked pasta, spinach, and 2 cups of marinara sauce to the ricotta. Stir it all up until everything’s coated.
Step 5: Transfer to Baking Dish
Pour the pasta mixture into your greased dish. Spread it out so it bakes the same all over.
Step 6: Add the Cheese Topping
Sprinkle 2 cups mozzarella and ¼ cup Parmesan on top. Cover the whole thing for maximum cheesiness!
Step 7: Bake Until Golden
Bake at 375°F for 25-30 minutes until the cheese is melted and golden brown. Let it cool a bit before serving.
Tips for the Best Spinach Ricotta Pasta Bake
Want yours to turn out perfect? Here are my best tips to make this dish amazing every single time!
- Don’t Overcook the Pasta: Keep it a bit firm because it cooks more in the oven.
- Squeeze Out Spinach Moisture: Too much water makes it soupy. Press it dry really well!
- Use Quality Ricotta: Full-fat ricotta is creamier and tastes so much better than low-fat.
- Let It Rest: Wait 5-10 minutes after baking. It’ll be easier to cut and serve.
- Cover If Browning Too Fast: If the top gets too dark, just cover with foil.
Variations and Substitutions
This recipe is super flexible! You can change things up based on what you like or what’s in your fridge.
- Protein Additions: Toss in cooked sausage, ground beef, or chicken to make it heartier and more filling.
- Different Greens: Try kale, chard, or arugula instead of spinach for a different taste.
- Pasta Shapes: Use rigatoni, ziti, or shells if that’s what you have on hand.
- Cheese Variations: Switch the mozzarella for fontina, provolone, or Gruyere. All works great!
Frequently Asked Questions
Can I make this ahead of time?
Yes! Put it together up to a day early. Cover it and keep it cold. Then just bake when you’re ready to eat.
How do I store leftovers?
Put cooled leftovers in a container with a lid. Keep in the fridge for up to four days. Heat up what you need!
Can I freeze spinach ricotta pasta bake?
You bet! Wrap it really well in plastic and foil. It keeps for up to three months in the freezer. SO convenient!
What should I serve with this?
Garlic bread is perfect! Or try a Caesar salad, roasted veggies, or a simple green salad. You can’t go wrong.
Can I use frozen spinach instead?
Sure! Use 10 ounces frozen spinach. Thaw it first and squeeze out ALL the water before you mix it in.
How do I prevent dry pasta bake?
Use enough sauce and don’t bake it too long. If the top browns fast, cover it with foil.
Can I make this vegetarian?
It already is! Just make sure your sauce and cheese don’t have animal stuff in them.
Why is my pasta bake watery?
The spinach or pasta had too much water. Make sure you drain and squeeze everything really well.
Spinach Ricotta Pasta Bake
Ingredients
Equipment
Method
- Heat your oven to 375°F and grease your baking dish with spray or olive oil.
- Boil a big pot of salty water and cook penne pasta for 8-10 minutes until tender.
- Drain the pasta in a colander and set it aside while you get everything else ready.
- Heat olive oil in a pan and cook fresh spinach for 3-4 minutes until it wilts down.
- Press the cooked spinach hard with a spoon or paper towels to get the water out.
- Mix ricotta cheese, egg, Parmesan, salt, pepper, and garlic powder in a big bowl until smooth.
- Add the pasta, spinach, and marinara sauce to the ricotta and stir really well.
- Pour everything into your greased dish and spread it out so it’s nice and even.
- Top with mozzarella cheese and the rest of the Parmesan for a golden cheesy crust.
- Bake for 25-30 minutes until the cheese melts and turns light golden brown on top.
- Take it out and let it sit for 5-10 minutes before you cut and serve it.
Notes
- Full-fat ricotta makes this way creamier than the low-fat kind. Worth it!
- Really squeeze that spinach dry, or your bake will be too watery.
- Cover with foil if the cheese gets too brown before it’s done baking.
- Leftovers taste amazing! Just heat them up in the microwave or oven. ENJOY!!!
- Add Italian seasoning or fresh basil if you want extra flavor and yummy herbs.
