Description
Spinach and Ricotta Pasta Bake is a creamy and flavorful dish that combines pasta, ricotta, and fresh spinach.
Ingredients
Scale
- 1 pound (500g) rigatoni or penne pasta
- 15 ounces (425g) fresh ricotta cheese
- 10 ounces (300g) fresh baby spinach, chopped
- 3 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 24 ounces (700ml) marinara or tomato basil sauce
- 2 cloves garlic
- 1 large egg
- 1 teaspoon dried oregano
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Cook your pasta in salted water for two minutes less than the package directions for “al dente.”
- Briefly sauté the fresh baby spinach in a pan until just wilted. Transfer the greens to a clean kitchen towel and squeeze out every drop of excess moisture.
- Whisk together the ricotta, egg, minced garlic, Parmesan, and spices in a large bowl. Fold in the squeezed spinach and one cup of mozzarella.
- Toss the drained pasta directly into the bowl with the ricotta mixture until every tube is fully coated.
- Spread a thin layer of marinara on the bottom of a 9×13 inch dish, then add the cheesy pasta. Top with the remaining sauce and the rest of the mozzarella.
- Bake at 375°F for 25 to 30 minutes until the cheese is golden and the sauce is bubbling at the edges. Let the dish rest for 10 minutes before serving.
Notes
- Use fresh ingredients for the best flavor.
- Adjust the amount of red pepper flakes to your spice preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/6 of the bake
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg
Keywords: Spinach Ricotta Pasta Bake