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Spinach Ricotta Pasta Bake Recipe
Ben Carraoli

Spinach Ricotta Pasta Bake 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.
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Prep Time 15 minutes
Cook Time 40 minutes
Servings: 6
Ingredients Method Notes

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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. In a large bowl, combine the ricotta, thawed and squeezed spinach, parmesan, 1 cup of mozzarella, crushed garlic, salt, and pepper.
  5. 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.
  6. Add the drained pasta to the bowl with the ricotta mixture and stir until every piece of pasta is coated.
  7. 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.
  8. 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.
  9. Then, remove the foil and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and golden brown.

Notes

  • 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.