Spinach & Ricotta Pasta Bake
A comforting and delicious pasta bake made with spinach, ricotta, and topped with mozzarella and Parmesan cheese, perfect for families.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 12 oz (340g) penne or rigatoni
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 10 oz (280g) fresh spinach, chopped
- 15 oz (425g) ricotta cheese
- 1 cup grated mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1/2 cup marinara sauce (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the pasta until it is al dente, drain, and set aside.
- In a skillet, heat olive oil and sauté the chopped onion and minced garlic for about 3–4 minutes.
- Add the chopped spinach to the skillet and cook for an additional 2–3 minutes until wilted. Remove the skillet from the heat and let it cool slightly.
- In a large mixing bowl, combine ricotta cheese, half of the mozzarella, half of the Parmesan, the egg, oregano, and add salt and pepper to taste.
- Add the cooked pasta and spinach mixture to the ricotta mixture, stirring until well combined.
- Pour the mixture into a greased baking dish, spreading it evenly. Sprinkle the remaining mozzarella and Parmesan on top.
- Bake in the preheated oven for 25–30 minutes until the top is golden brown and bubbly.
- Serve warm, accompanied by a spoonful of marinara sauce if desired.
Notes
- This dish can be made ahead of time and baked just before serving.
- Feel free to add other vegetables or proteins like chicken or mushrooms for variation.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 70mg