What if you could whip up a cozy, homemade dinner that feels like a warm hug—with only a handful of ingredients and minimal cleanup? Meet your new favorite weeknight meal: Baked Ricotta Spinach Pasta Bake. This creamy, cheesy, and irresistibly satisfying dish is like lasagna’s low-maintenance cousin. It’s packed with flavor, rich in texture, and sneaks in some greens without compromising on comfort. In just five easy steps, you’ll have a bubbly, golden pasta bake that’s perfect for two (or can be doubled for more!).
Ingredients
- 8 oz rigatoni or ziti pasta
- 1 cup ricotta cheese
- 1 ½ cups marinara sauce
- 1 cup fresh spinach (or ½ cup frozen, thawed and squeezed)
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1/2 tsp red pepper flakes (optional)
- Salt & black pepper to taste
- Olive oil (for drizzling)
Step-by-Step Instructions
Step 1: Boil the Pasta
- Bring a pot of salted water to a boil. Cook rigatoni or ziti until just al dente—firm but tender (about 8–9 minutes).
- Drain and set aside. The pasta will finish cooking in the oven to absorb all the cheesy goodness.
Step 2: Sauté the Spinach
- In a skillet over medium heat, drizzle a small amount of olive oil.
- Add fresh spinach and sauté until wilted (2–3 minutes). If using frozen spinach, ensure it’s thawed and squeezed dry before adding.
Step 3: Mix the Sauce
- In a large bowl, combine ricotta cheese, marinara sauce, garlic powder, red pepper flakes, and the cooked spinach.
- Season with salt and pepper to taste. Stir until fully blended—this mixture should be creamy, savory, and rich.
Step 4: Combine & Bake
- Add the cooked pasta to the sauce mixture and toss to coat evenly.
- Transfer to a greased baking dish and top with shredded mozzarella and grated Parmesan.
- Bake in a preheated oven at 375°F (190°C) for 15–20 minutes or until bubbly and golden on top.
Step 5: Serve It Up Hot
- Let the pasta bake rest for 5 minutes after removing it from the oven.
- Scoop generous portions onto plates, garnish with fresh herbs if desired, and enjoy immediately.
Variations
- Use penne, fusilli, or whole wheat pasta for variety or added fiber.
- Add mushrooms or sautéed zucchini to boost veggie content.
- Swap ricotta with cottage cheese for a lighter option.
- Make it spicy by adding extra red pepper flakes or a spoonful of Calabrian chili paste.
Cooking Note
- Don’t overcook pasta during boiling—it should be just underdone to prevent mushiness after baking.
- Drain spinach thoroughly to avoid a watery bake.
- Layer cheese near the top for a golden, bubbly finish without burning.
Serving Suggestions
Pair your baked ricotta spinach pasta with a fresh arugula salad dressed in lemon vinaigrette, or garlic bread for full-on Italian comfort. A glass of red wine or sparkling water with lemon also complements the rich cheese flavors beautifully.
Storing Tips for the Recipe
Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the microwave or covered in the oven at 350°F until heated through. This dish can be assembled a day ahead and baked fresh, making it ideal for meal prep or entertaining.
Timing
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Yield: 2 servings
Nutritional Information (Per Serving)
Calories: ~520
Protein: ~24g
Sodium: ~670mg
Healthier Alternatives for the Recipe
Use low-fat ricotta or cottage cheese to reduce calories. Choose whole wheat or legume-based pasta for added fiber and nutrients. Add more greens like kale or use zucchini noodles (zoodles) for a low-carb alternative. Reduce cheese topping or use a light mozzarella blend.
Common Mistakes to Avoid
- Skipping the salt in your pasta water—it’s crucial for flavor.
- Adding too much sauce—this can result in a watery bake.
- Forgetting to drain spinach—extra moisture will affect texture.
- Overbaking the cheese—watch closely in the final minutes to avoid burning.
Conclusion
Baked Ricotta Spinach Pasta Bake is proof that comfort food can be both simple and sensational. It’s the kind of recipe you’ll want to keep on repeat—easy enough for busy nights, indulgent enough to impress guests. With creamy cheese, tender pasta, and bursts of garlicky flavor, every bite is a cozy, feel-good win. Try it, tweak it, and make it your own—and don’t forget to tag us when you do!
Frequently Asked Questions (FAQs)
Q1: Can I make this pasta bake ahead of time?
A: Yes! Assemble the dish up to a day in advance, cover, refrigerate, and bake when ready to serve.
Q2: Can I freeze leftovers?
A: Absolutely. Let it cool, then wrap tightly and freeze. Reheat from frozen at 350°F covered, until hot throughout.
Q3: Can I make this gluten-free?
A: Yes, just use your favorite gluten-free pasta and ensure your marinara sauce is certified GF.
Q4: Is this vegetarian?
A: Yes, it’s a perfect meat-free comfort meal. You can add more vegetables or even white beans for extra protein.
Baked Ricotta Spinach Pasta Bake
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
Creamy Baked Ricotta Spinach Pasta Bake – a cheesy, veggie-loaded dinner hero with just 5 simple steps!
Ingredients
8 oz rigatoni or ziti pasta
1 cup ricotta cheese
1 ½ cups marinara sauce
1 cup fresh spinach (or ½ cup frozen, thawed and squeezed)
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 tsp garlic powder
1/2 tsp red pepper flakes (optional)
Salt & black pepper to taste
Olive oil (for drizzling)
Instructions
1. Boil pasta until al dente, then drain and set aside.
2. Sauté spinach in olive oil until wilted or warmed.
3. In a bowl, mix ricotta, marinara, garlic powder, red pepper, and spinach. Season to taste.
4. Mix sauce with pasta. Transfer to baking dish, top with mozzarella and Parmesan.
5. Bake at 375°F for 15–20 mins until bubbly and golden. Let rest 5 mins before serving.
Notes
Use whole wheat or legume pasta for added fiber.
Drain spinach thoroughly to avoid soggy texture.
Can be prepped a day ahead and baked fresh.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 520
- Sugar: 6g
- Sodium: 670mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 50mg