Name: Spinach Ricotta Pasta Bake Recipe
Prep time: 15 min
Cook time: 40 min
Ingredients: 500 g / 1 lb ricotta cheese: This is the star of the show. For the creamiest result (choose a full-fat, smooth ricotta.); 350 g / 12oz frozen chopped spinach: Make sure it's completely thawed and you squeeze out all the excess water to avoid a watery bake.; 1/2 cup parmesan cheese: Grate it fresh from a block for the best flavor and melting quality.; 1 cup mozzarella cheese: Shredded mozzarella mixed in makes the filling extra gooey.; 2 garlic cloves: Freshly crushed garlic adds a pungent (aromatic depth.); 3/4 tsp salt & pepper: Adjust to your personal taste.; 700 g / 24oz tomato passata: This is simply pureed (strained raw tomatoes and provides a smooth, fresh base.); 1 tbsp extra virgin olive oil: Adds richness and flavor to the sauce.; 2 garlic cloves: Minced finely to distribute their flavor throughout the sauce.; 1 tsp each onion and garlic powder: These powders add a savory depth that compensates for not sautéing fresh onions.; 2 tsp dried Italian mixed herbs: A convenient blend that gives the sauce an instant Italian flair.; 1/2 tsp dried chili flakes: Optional (but it adds a gentle warmth to the dish.); 1 tsp sugar: Helps to balance the acidity of the tomatoes.; 1 tsp salt & black pepper: Essential for seasoning the sauce perfectly.; 300 g / 10oz ziti pasta: Or any other short pasta like penne or rigatoni will work well.; 1 1/2 cups mozzarella cheese: For that irresistible golden (bubbly topping.)

Do Share Recipe

I’ve always loved the classic combination of spinach and ricotta, especially when it’s stuffed in cannelloni or shells. But let’s be honest, that can be a lot of work for a weeknight.

That’s why I created this Spinach Ricotta Pasta Bake; it delivers all the creamy, comforting flavor of the classic dish but comes together so much faster. It has become my go-to recipe for a satisfying meal that feels special without all the fuss.

Ingredients

This recipe uses simple, accessible ingredients to create a rich and flavorful pasta bake. Here’s what you’ll need to bring this dish to life.

For the Ricotta Mixture:

500g / 1 lb ricotta cheese: This is the star of the show. For the creamiest result, choose a full-fat, smooth ricotta.
350g / 12oz frozen chopped spinach: Make sure it’s completely thawed and you squeeze out all the excess water to avoid a watery bake.
1/2 cup parmesan cheese: Grate it fresh from a block for the best flavor and melting quality.
1 cup mozzarella cheese: Shredded mozzarella mixed in makes the filling extra gooey.
2 garlic cloves: Freshly crushed garlic adds a pungent, aromatic depth.
3/4 tsp salt & pepper: Adjust to your personal taste.

For the Shortcut Pasta Sauce:

700g / 24oz tomato passata: This is simply pureed, strained raw tomatoes and provides a smooth, fresh base.
1 tbsp extra virgin olive oil: Adds richness and flavor to the sauce.
2 garlic cloves: Minced finely to distribute their flavor throughout the sauce.
1 tsp each onion and garlic powder: These powders add a savory depth that compensates for not sautéing fresh onions.
2 tsp dried Italian mixed herbs: A convenient blend that gives the sauce an instant Italian flair.
1/2 tsp dried chili flakes: Optional, but it adds a gentle warmth to the dish.
1 tsp sugar: Helps to balance the acidity of the tomatoes.
1 tsp salt & black pepper: Essential for seasoning the sauce perfectly.

For Assembly:

300g / 10oz ziti pasta: Or any other short pasta like penne or rigatoni will work well.
1 1/2 cups mozzarella cheese: For that irresistible golden, bubbly topping.

Note: The quantities listed will yield approximately 6 servings.

Variations

One of the great things about this recipe is how easily it can be adapted. If you’re looking for something different, like a hearty easy Mexican casserole recipe, this base can be customized. Here are a few ideas to get you started:

Add Protein: Stir in shredded cooked chicken, crumbled Italian sausage, or browned ground beef into the ricotta mixture for a heartier meal.
Boost the Veggies: Sautéed mushrooms, roasted red peppers, or diced zucchini can be added along with the spinach for extra nutrients and flavor.
Dairy-Free Option: Substitute the ricotta with a dairy-free ricotta alternative, and use your favorite vegan mozzarella and parmesan cheeses.
Flavor Enhancers: A pinch of nutmeg in the ricotta mixture complements the spinach beautifully. You could also add a tablespoon of pesto for a basil-forward flavor boost.

Cooking Time

Prep Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes

Equipment You Need

Large Pot: To boil the pasta until it’s just undercooked.
Baking Dish (9×13 inch): This is the perfect size for assembling and baking the casserole.
Large Bowl: For mixing the pasta with the creamy ricotta and spinach filling.
Bottle or Jar with Lid: For the “shake and pour” shortcut pasta sauce.
Colander: To drain the cooked pasta and reserve some of the cooking water.

How to Make Spinach Ricotta Pasta Bake

This bake comes together quickly with a clever shortcut for the sauce. Instead of simmering it on the stove, you just shake all the flavorings in the passata bottle and pour. It’s a simple method that saves time without sacrificing taste.

Step 1: Prepare the Oven and Sauce

Preheat your oven to 350°F (180°C). To make the sauce, pour about 1/4 cup of the tomato passata out of the bottle to create some space. Add the olive oil, minced garlic, onion powder, garlic powder, Italian herbs, chili flakes, sugar, and salt into the bottle, screw the lid on tight, and shake vigorously until everything is well combined.

Step 2: Cook the Pasta

Bring a large pot of salted water to a boil and cook the pasta for 1 minute less than the package directions recommend. This ensures it doesn’t get mushy in the oven. Before draining, scoop out and reserve about one cup of the starchy pasta water.

Step 3: Make the Ricotta Mixture

In a large bowl, combine the ricotta, thawed and squeezed spinach, parmesan, 1 cup of mozzarella, crushed garlic, salt, and pepper. If the mixture seems too thick or crumbly, stir in a splash of the reserved pasta water to create a creamy consistency that will easily coat the pasta.

Step 4: Assemble the Bake

Add the drained pasta to the bowl with the ricotta mixture and stir until every piece of pasta is coated. Transfer this mixture to your baking dish and spread it into an even layer. Pour the prepared pasta sauce over the top, making sure to cover the pasta completely.

Step 5: Bake to Perfection

Sprinkle the remaining 1 1/2 cups of mozzarella cheese evenly over the sauce. Cover the dish loosely with foil and bake for 25 minutes. Then, remove the foil and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and golden brown.

Additional Tips for Making this Recipe Better

Having made this dish countless times, I’ve picked up a few tricks to guarantee it turns out perfectly every time.

I can’t stress this enough: really squeeze the spinach dry. I put the thawed spinach in a clean kitchen towel and wring it out over the sink until no more water comes out. This is the key to a creamy, not watery, bake.
Always undercook the pasta slightly. It will finish cooking in the oven, and this prevents it from becoming soft and losing its texture.
I like to use a blend of cheeses for the topping. Mixing some provolone or asiago with the mozzarella adds a deeper, more complex flavor to the crust.
Let the pasta bake rest for about 10 minutes before serving. This allows it to set up, making it easier to slice and serve without falling apart.

How to Serve Spinach Ricotta Pasta Bake?

This pasta bake is a complete meal on its own, but it also pairs wonderfully with a few simple sides. Serve it hot from the oven with a fresh green salad tossed in a light vinaigrette to cut through the richness of the cheese.

A side of garlic bread is also a must for sopping up any extra sauce. For a final touch, garnish with fresh basil or parsley just before serving to add a pop of color and fresh flavor.

Nutritional Information

Here is an approximate nutritional breakdown per serving for this recipe.

Calories: 569 kcal
Protein: 32g
Carbohydrates: 53g
Fat: 26g

Make Ahead and Storage

This dish is perfect for meal prepping. You can assemble the entire pasta bake, cover it tightly, and refrigerate it for up to 24 hours before baking.

To Store: Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.

To Freeze: For the best results, assemble the bake but do not cook it. Cover it tightly with both plastic wrap and foil, and freeze for up to 3 months. Thaw it overnight in the refrigerator before baking as directed.

To Reheat: Reheat individual portions in the microwave until warmed through. You can also reheat the entire dish in a 350°F (180°C) oven until bubbly, covering with foil to prevent the top from browning too much.

Why You’ll Love This Recipe

There are many reasons this dish has become a staple in my kitchen. If you’re tired of the same old weeknight dinners, like a standard crack chicken penne recipe this pasta bake offers a refreshing and delicious change of pace.

Incredibly Flavorful: This dish tastes like you spent hours on it, with layers of creamy ricotta, savory sauce, and melted cheese creating a truly satisfying meal.
Weeknight Friendly: Thanks to the shortcut sauce and simple assembly, you can have this impressive bake on the table in under an hour. It provides all the comfort of stuffed shells without the time-consuming effort.
Perfect for Meal Prep: It’s an ideal make-ahead meal. You can assemble it a day in advance or freeze it for a future dinner, making it a lifesaver on busy days.
Crowd-Pleasing and Versatile: This recipe is a guaranteed hit with both adults and kids. It’s easy to customize with extra veggies or protein to suit your family’s tastes.

Ben Carraoli