This creamy Ricotta & Spinach Pasta Bake is a comforting, nutrient-packed meal that’s perfect for busy weeknights.
Bursting with protein from ricotta, cottage cheese, and eggs, and loaded with fiber-rich spinach, it’s both satisfying and wholesome.
Easy to prepare, family-friendly, and ideal for meal prep, this baked pasta delivers cheesy indulgence without the guilt.
Ricotta & Spinach Pasta Bake
Equipment
- 13×9-inch baking dish
- Large Pot (for boiling pasta)
- Medium mixing bowl
- Rubber spatula or wooden spoon
- Knife and cutting board
Ingredients
- 16 oz 1 lb rigatoni, ziti, or penne pasta
- 6 oz fresh baby spinach leaves about 4 cups packed
- 15 oz full-fat ricotta cheese
- 1 cup cottage cheese
- 1 large egg lightly beaten
- 3 small garlic cloves minced
- Dash of ground nutmeg
- ¼ tsp crushed red pepper flakes optional
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 1 tbsp fresh parsley chopped
- 1 tbsp fresh basil chopped
- 1 cup freshly grated Parmesan cheese
- 2 cups shredded mozzarella cheese divided
- 2 ½ – 3 cups marinara sauce
Instructions
- Preheat and Prepare Baking Dish: Begin by preheating your oven to 350°F (175°C). While the oven warms up, lightly coat a 13×9-inch baking dish with vegetable cooking spray or a thin layer of olive oil. This prevents the pasta bake from sticking and ensures easy serving later. Set the prepared dish aside on a stable countertop.
- Cook Pasta to Al Dente: Bring a large pot of water to a rolling boil and add a generous pinch of salt. Add 16 ounces of rigatoni, ziti, or penne to the boiling water. Cook according to package directions until the pasta is al dente—firm but fully cooked. Stir occasionally to prevent sticking. Once done, drain the pasta in a colander, reserving a small cup of pasta water in case you need it to loosen the sauce later.
- Wilt Fresh Spinach: Immediately return the hot pasta to the pot and add 6 ounces of fresh baby spinach (about 4 packed cups). Gently toss the spinach with the pasta using a rubber spatula or wooden spoon. The heat from the pasta will slightly wilt the spinach, making it tender without overcooking, which preserves its vibrant color and nutrients. Set aside while preparing the cheese mixture.
- Combine Cheeses and Seasonings: In a medium mixing bowl, add 15 ounces of ricotta cheese, 1 cup of cottage cheese, and 1 lightly beaten egg. Stir in 3 minced garlic cloves, a dash of nutmeg, ¼ teaspoon crushed red pepper flakes (if using), 1 teaspoon salt, and 1 teaspoon freshly ground black pepper. Mix in 1 tablespoon chopped parsley, 1 tablespoon chopped basil, and 1 cup freshly grated Parmesan cheese. Add 1 cup of shredded mozzarella cheese. Fold all the ingredients together gently until fully combined, creating a creamy, well-seasoned mixture.
- Incorporate Cheese with Pasta and Spinach: Add slightly more than half of the cheese mixture to the pasta and wilted spinach. Using a rubber spatula or wooden spoon, gently fold the ingredients together until the pasta is evenly coated. Be careful not to mash the pasta—aim to keep it intact and well coated with the cheese mixture.
- Layer Sauce in Baking Dish: Spread 1 cup of marinara sauce evenly across the bottom of your prepared baking dish. This base layer ensures the pasta bake remains moist during cooking and infuses the dish with a rich, tangy flavor.
- Add Pasta and Cheese Mixture to Dish: Pour the pasta, spinach, and cheese mixture into the baking dish, spreading it evenly. Use the spatula to create an even surface. Then, dollop the remaining ricotta mixture over the top in spoonfuls. This will create pockets of creamy richness that melt beautifully during baking.
- Top with Remaining Sauce: Spread the remaining marinara sauce over the top of the pasta and cheese mixture, ensuring an even layer. This helps the cheese melt without drying out and gives the dish a vibrant, flavorful top.
- Initial Covered Baking: Lightly cover the baking dish with aluminum foil to prevent the top from browning too quickly. Place the dish in the preheated oven and bake for 20 minutes. This allows the flavors to meld and the pasta to heat through evenly.
- Uncover and Add Mozzarella: After 20 minutes, carefully remove the foil and evenly sprinkle the remaining 1 cup of shredded mozzarella cheese over the top. Return the dish to the oven, uncovered, and continue baking for an additional 20–25 minutes, or until the cheese is fully melted, bubbly, and lightly golden on top.
- Final Touches Before Serving: Once baked, remove the pasta from the oven and allow it to sit for 5–10 minutes. This resting period helps the layers set slightly, making it easier to serve. Optionally, sprinkle with additional Parmesan cheese and freshly chopped parsley for a bright, flavorful finish.
- Serve and Enjoy: Use a spatula to scoop generous portions onto plates. This dish pairs wonderfully with a crisp green salad or garlic bread. Enjoy the creamy, cheesy pasta with perfectly wilted spinach and rich tomato sauce—comfort food made simple, wholesome, and satisfying.
Notes
- For best results, cook the pasta just until al dente. Slightly undercooked pasta prevents the bake from becoming mushy while finishing in the oven.
- Fresh spinach is preferred for its bright flavor and tenderness, but baby kale or chard can be substituted for a more robust texture.
- Be gentle when folding the cheese mixture into the pasta. Overmixing can break the pasta and cause the bake to become dense.
- Adjust seasoning carefully, tasting the cheese mixture before baking. Nutmeg adds a subtle warmth that complements the ricotta and spinach, but a pinch goes a long way.
- This recipe is versatile—feel free to add sautéed mushrooms, roasted red peppers, or zucchini for extra flavor and nutrition.
Chef’s Secrets: Insider Techniques And Tricks
One secret to elevating this pasta bake is to combine the spinach with the hot pasta while it’s still in the pot.
The residual heat gently wilts the leaves, preserving their vibrant green color and delicate texture.
Using a blend of ricotta and cottage cheese adds both creaminess and protein without overpowering the dish, while dolloping the remaining mixture on top ensures pockets of luscious, cheesy richness.
Finally, covering the dish for the first half of baking locks in moisture, while uncovering it at the end allows the cheese to develop a golden, bubbly crust.
Serving Suggestions: Delicious Pairing Ideas
This Ricotta & Spinach Pasta Bake is satisfying on its own, but it pairs beautifully with fresh, crisp sides.
A simple green salad with lemon vinaigrette adds brightness, while garlic bread or focaccia provides a comforting crunch.
For a lighter meal, serve alongside roasted vegetables such as asparagus, bell peppers, or zucchini.
Garnishing with extra Parmesan and fresh herbs just before serving enhances both flavor and presentation, making it an inviting dish for family dinners or casual gatherings.
Storage Tips: Keep It Fresh Longer
This pasta bake is perfect for meal prep or leftovers.
You can refrigerate the fully assembled dish for up to 8 hours before baking or store the baked leftovers in an airtight container in the fridge for 3–4 days.
To freeze, cover tightly with plastic wrap and foil for up to one month.
When reheating from frozen, allow it to thaw in the refrigerator overnight and extend the covered baking time by 5–10 minutes.
Always check that the center is heated through before serving.
Frequently Asked Questions
1. Can I use frozen spinach instead of fresh?
Yes, but be sure to thaw and squeeze out excess water first. Frozen spinach can release moisture that may make the bake watery if not properly drained.
2. Can I make this pasta bake ahead of time?
Absolutely. Assemble the dish a few hours in advance, cover it, and refrigerate until ready to bake. This is ideal for busy weeknights or entertaining.
3. What other pasta shapes work best?
Rigatoni, ziti, or penne are preferred because their hollow centers hold the cheese mixture well. Short tubular pasta ensures every bite is flavorful and creamy.
4. How can I make it extra cheesy?
Add an additional ½ to 1 cup of shredded mozzarella or sprinkle some cheddar on top. Layering the cheese in multiple spots creates a gooey, melty texture throughout.
5. Is this recipe suitable for a vegetarian diet?
Yes, this dish contains no meat and is naturally vegetarian. Just ensure your Parmesan is made without animal rennet if strictly adhering to a vegetarian diet.
