Creamy Baked Ricotta Spinach Pasta Bake – a cheesy, veggie-loaded dinner hero with just 5 simple steps!

Scale

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)

Cook Mode Prevent your screen from going dark

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.

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.