Name: Spinach & Ricotta Pasta Bake Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Italian
Ingredients: 12 oz (340g) pasta (penne, rigatoni, or your choice); 2 tablespoons olive oil; 3 cloves garlic, minced; 8 oz (225g) fresh spinach (or 10 oz frozen spinach, thawed and drained); 15 oz (425g) ricotta cheese; 1 large egg; 1/2 cup grated Parmesan cheese; 1 1/2 cups shredded mozzarella cheese, divided; 1 cup marinara sauce (store-bought or homemade); 1 teaspoon dried Italian seasoning; Salt and pepper, to taste; Fresh basil or parsley for garnish (optional)

Jump to Recipe

There’s nothing quite as comforting or crowd-pleasing as a homemade Spinach & Ricotta Pasta Bake Recipe. This dish wraps up all the best things about Italian-inspired comfort food: tender pasta, creamy ricotta, gooey mozzarella, savory tomato sauce, and a generous helping of vibrant green spinach, all bubbling together in one golden, cheesy casserole. Whether it’s a family dinner or a cozy night in, this pasta bake is my go-to. You get so much flavor with very little fuss, and it’s impossible not to come back for seconds!

Spinach & Ricotta Pasta Bake Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Spinach & Ricotta Pasta Bake Recipe plays a starring role. From the humble pasta that forms the foundation, to the silky ricotta and fresh sautéed spinach, each component brings its own texture, richness, or lift of freshness. Let’s break down exactly what you’ll need to whip up this irresistibly creamy, cheesy dish.

Pasta: Penne, rigatoni, or your favorite shape — sturdy tubes work best to catch all that luscious sauce.
Olive oil: A couple of tablespoons is all you need for sautéing and greasing the dish for a little extra flavor boost.
Garlic: Minced fresh garlic adds a subtle warmth and depth to the spinach.
Spinach: Fresh spinach wilts beautifully, though thawed and well-drained frozen spinach works great too.
Ricotta cheese: The star of the filling, making everything creamy and a little tangy.
Egg: Helps bind the ricotta mixture and gives the bake structure.
Parmesan cheese: Adds a salty, nutty layer of flavor you shouldn’t skip.
Mozzarella cheese: One and a half cups, divided — some goes in the filling, some on top for that irresistible melt.
Marinara sauce: Use your favorite store-bought or homemade version for tasty, tomatoey moisture.
Italian seasoning: Just a teaspoon for that classic herby kick.
Salt and pepper: Simple seasonings make all the difference in bringing out the flavors.
Fresh basil or parsley: Optional, but a sprinkle on top brightens every bite.

How to Make Spinach & Ricotta Pasta Bake Recipe

Step 1: Preheat and Prepare

Start by preheating your oven to 375°F (190°C). Give your 9×13-inch baking dish a little love with a slick of olive oil or a quick spray, so the pasta doesn’t stick later. This is your stage for the perfect Spinach & Ricotta Pasta Bake Recipe.

Step 2: Cook the Pasta

Bring a big pot of salted water to a rolling boil and cook your pasta just until al dente (check the package for timing). You want it firm enough to hold its shape in the bake. Drain and set aside—it’s fine if it cools a bit while you prep the rest!

Step 3: Sauté the Spinach

Add olive oil to a large skillet and warm it over medium heat. Toss in the minced garlic and let it sizzle just until fragrant, about 30 seconds. Then throw in your fresh spinach and sauté until it wilts, about 2–3 minutes. If you’re using frozen spinach, make sure it’s well-drained; cook for a minute more to remove any moisture. Finish with a pinch of salt and pepper for flavor.

Step 4: Make the Ricotta Mixture

In a large bowl, stir together the ricotta cheese, egg, grated Parmesan, one cup of your mozzarella, Italian seasoning, salt, and pepper. Once it’s creamy and well-blended, fold in your sautéed spinach for a colorful, flavor-packed filling that’s the backbone of your Spinach & Ricotta Pasta Bake Recipe.

Step 5: Assemble the Casserole

Add the cooked pasta to your ricotta and spinach mixture, tossing gently so every bite is coated. Spread half the marinara sauce into your prepared baking dish. Layer the pasta mixture over the sauce, smoothing it out. Drizzle the rest of the marinara on top, then sprinkle the remaining mozzarella all over so you’ll get that picture-perfect, golden-layered finish.

Step 6: Bake Until Golden

Cover the dish with foil and bake for 20 minutes so the flavors mingle and the cheese melts. Remove the foil and bake another 5 minutes or so—just enough for the top to bubble and get deliciously golden brown. If you like your cheese extra toasty, you can pop it under the broiler for a minute, but keep watch!

Step 7: Rest and Serve

Once your Spinach & Ricotta Pasta Bake Recipe is piping hot and bubbly, take it out and let it rest for a few minutes before serving. This helps everything settle and makes for easier slices. Top with fresh basil or parsley if you want a pretty, aromatic finish!

How to Serve Spinach & Ricotta Pasta Bake Recipe

Garnishes

A simple flourish of freshly chopped basil or parsley just before serving isn’t just pretty—it breathes bright freshness into every bite. Try a sprinkle of extra Parmesan or a drizzle of high-quality olive oil for a chef’s touch.

Side Dishes

This Spinach & Ricotta Pasta Bake Recipe is a main course star, but it loves a good supporting cast. Serve it alongside a crisp green salad or a platter of roasted vegetables. And don’t forget some warm, crusty garlic bread to scoop up every last bit of cheese and sauce!

Creative Ways to Present

You can bake and serve straight from the big casserole for family-style comfort, or scoop individual portions into small ramekins for dinner parties. Another fun idea: layer the bake in mini loaf pans for a playful, personal touch at potlucks or gatherings.

Make Ahead and Storage

Storing Leftovers

Any leftover Spinach & Ricotta Pasta Bake Recipe can be covered and stored in the fridge for up to 4 days. Make sure it’s well-sealed so it stays moist and the flavors stay locked in.

Freezing

This pasta bake freezes like a dream! Assemble everything but don’t bake—it holds up better that way. Wrap tightly in foil and freeze for up to 2 months. When you’re ready, transfer it straight from freezer to oven and add extra time to the bake (about 15–20 minutes more).

Reheating

To reheat, cover with foil and bake at 350°F (175°C) until hot all the way through (about 20–25 minutes, depending on your portion size). For single servings, a microwave works well—just heat until bubbling!

FAQs

Can I use other greens instead of spinach?

Absolutely! Kale, Swiss chard, or even arugula can be swapped in for spinach. Just be sure to cook and drain them well before mixing into your ricotta filling.

What pasta shapes work best?

Sturdy shapes like penne, rigatoni, or ziti are my favorites because they catch all the creamy sauce, but any short pasta will do the trick in this Spinach & Ricotta Pasta Bake Recipe.

Is it necessary to use egg in the ricotta mixture?

The egg acts as a binder, helping everything set into neat, sliceable portions. If you’re avoiding eggs, you can leave it out—just know your bake might be a bit looser.

Can I make this recipe ahead of time?

Yes! Assemble the bake up to a day ahead, cover it tightly, and store in the fridge. When you’re ready to bake, allow a few extra minutes in the oven to ensure everything is heated through.

Can I double this Spinach & Ricotta Pasta Bake Recipe for a crowd?

Go for it! Just use a larger baking dish or two smaller ones, and keep an eye on the cooking time; you may need to add a few minutes since you’ll have more volume to heat through.

Final Thoughts

If you’re looking for an easy, cheesy way to bring friends and family together, this Spinach & Ricotta Pasta Bake Recipe is guaranteed to deliver cozy vibes and happy plates. Make it your own with simple swaps or extra add-ins, and don’t be surprised if it disappears faster than you can say, “seconds please!” Give it a try and let the warmth and flavor win you over.

Spinach & Ricotta Pasta Bake Recipe

★★★★★

5.3 from 10 reviews

Author: Ella
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

A comforting and delicious Spinach & Ricotta Pasta Bake that’s perfect for a family dinner. This easy recipe combines pasta with a creamy ricotta and spinach mixture, topped with marinara sauce and gooey mozzarella cheese. Baked to perfection, it’s a satisfying meal that everyone will love.

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Cook the Pasta: Boil the pasta until al dente, then drain and set aside.
Sauté the Spinach: Cook garlic in olive oil, add spinach and season.
Make the Ricotta Mixture: Combine ricotta, egg, cheeses, seasoning, and sautéed spinach.
Assemble the Pasta Bake: Mix pasta with ricotta mixture, layer in baking dish with marinara, and top with mozzarella.
Bake the Pasta: Cover and bake, then uncover to melt cheese.
Serve: Let it rest before garnishing and serving.

Notes

This dish can be customized with additional vegetables or protein like cooked chicken or sausage.
For a crispy top, broil the pasta bake for a few minutes after baking.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Baking
Cuisine: Italian