Ricotta & Spinach Pasta Bake
A creamy, cheesy pasta bake loaded with fresh spinach, ricotta, and mozzarella. Packed with protein and fiber, it’s an easy, wholesome meal perfect for weeknight dinners or make-ahead lunches.
Equipment
- 13x9-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 13x9-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.
