Description
This Spinach & Ricotta Pasta Bake is the ultimate vegetarian comfort food! With tender pasta, creamy ricotta, fresh spinach, and melty mozzarella, all baked to golden perfection, it’s a crowd-pleasing dish perfect for weeknights, potlucks, or Sunday suppers.
Ingredients
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12 oz (340g) pasta (penne or rigatoni)
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2 tablespoons olive oil
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1 onion, chopped
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2 cloves garlic, minced
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10 oz (280g) fresh spinach, chopped
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15 oz (425g) ricotta cheese
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1 egg
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1 cup grated mozzarella cheese
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1/2 cup grated Parmesan cheese
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Salt and pepper, to taste
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Optional: pinch of nutmeg or crushed red pepper flakes
Instructions
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Cook the Pasta:
Boil pasta in salted water until al dente. Drain and set aside. -
Sauté the Veggies:
In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until soft. Stir in garlic and spinach; cook until wilted. Season with salt and pepper. -
Make the Ricotta Mixture:
In a large bowl, mix ricotta cheese with egg, half the mozzarella, half the Parmesan, and optional nutmeg. Stir in the cooked spinach mixture. -
Combine and Assemble:
Add the cooked pasta to the ricotta-spinach mixture and toss to combine. Transfer to a greased baking dish. Top with remaining mozzarella and Parmesan. -
Bake:
Bake in a preheated oven at 375°F (190°C) for 25–30 minutes, or until the top is golden and bubbly. -
Serve:
Let rest for a few minutes before serving. Pair with garlic bread or a fresh salad.
Notes
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You can use frozen spinach (thawed and drained) instead of fresh.
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Add a layer of marinara sauce for a more lasagna-like version.
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Great for meal prep—store leftovers in the fridge for up to 3 days.
