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.
Ingredients
Scale
Main Ingredients:
- 12 oz (340g) pasta (penne, rigatoni, or your choice)
- 2 tablespoons olive oil
For the Ricotta Mixture:
- 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
For Garnish:
- Fresh basil or parsley for garnish (optional)
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
Nutrition
- Serving Size: 1 serving
- Calories: 390 kcal
- Sugar: 4g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg
Keywords: Spinach & Ricotta Pasta Bake, Pasta Bake Recipe, Vegetarian Pasta Bake
