Baked Pasta with Ricotta and Spinach

A cozy, cheesy bake combining tender pasta, creamy ricotta, and vibrant spinach in a savory marinara sauce—perfect for a comforting family dinner or gathering.

Why You’ll Love This Recipe

I love how this dish brings together smooth ricotta, wilted spinach, and pasta in layers of cheesy goodness. It’s baked to bubbly perfection, offering a satisfying texture and comforting flavor that hits all the right notes—without requiring hours in the kitchen.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Pasta (penne, rigatoni, ziti, or your favorite)

• Olive oil

• Onion, finely chopped

• Garlic, minced

• Marinara sauce or tomato sauce

• Fresh or frozen spinach, wilted and drained

• Ricotta cheese

• Egg (to bind the ricotta filling)

• Grated Parmesan cheese

• Mozzarella cheese, shredded

• Salt and freshly ground black pepper

• Italian seasoning or fresh basil/oregano

directions

1. I preheat the oven to 375 °F (190 °C) and grease a baking dish.

2. I cook the pasta just shy of al dente in salted boiling water, then drain and set aside.

3. In a skillet, I heat olive oil, sauté onions until translucent, then add garlic and cook briefly until fragrant.

4. I stir in marinara sauce and season with salt, pepper, and Italian seasoning, simmering lightly.

5. I wilt the spinach in a separate pan (or directly in the sauce), then drain well to remove excess liquid.

6. In a bowl, I combine ricotta with egg, half the Parmesan, salt, and pepper, then gently fold in the drained spinach.

7. I toss the pasta with the sauce, then scoop half into the baking dish. I top with dollops of the ricotta-spinach mixture, then layer the remaining pasta.

8. I sprinkle mozzarella and the rest of the Parmesan on top.

9. I bake uncovered for about 20–25 minutes until bubbly and golden on top, then let it rest for a few minutes before serving.

Servings and timing

This recipe serves 6. Prep and stovetop cooking take around 20 minutes; baking takes 20–25 minutes—so total time is about 45 minutes.

Variations

• Meaty twist: I add cooked Italian sausage or ground beef to the sauce for extra flavor.

• Vegetable boost: I stir in mushrooms, zucchini, or roasted red peppers along with the spinach.

• Cheese upgrades: I mix in ricotta salata, fontina, or goat cheese for more depth.

• Gluten-free or low-carb: I use gluten-free pasta or swap with zucchini noodles for a lighter version.

storage/reheating

I store leftovers covered in the refrigerator for up to 3 days. To reheat, I warm portions in the oven at 350 °F (175 °C) for 10–15 minutes until heated through, or microwave with a splash of marinara sauce to keep it moist.

FAQs

Can I use frozen spinach?

Yes—I thaw it, squeeze out all excess moisture, and then use it as directed to avoid a watery bake.

Do I need to precook the pasta?

I cook it slightly less than al dente so it finishes cooking during baking and maintains texture.

Can I make this ahead of time?

Absolutely—I assemble everything in the dish, cover, and refrigerate. I add a few extra minutes to bake time when ready.

Can I freeze it?

Yes—I freeze the unbaked casserole in a freezer-safe dish, then bake from frozen at 350 °F for about 40–50 minutes, covered, until heated through and bubbly.

What can I serve with it?

I like serving this with a crisp green salad, garlic bread, or roasted vegetables to balance the creamy richness.

Conclusion

I find Baked Pasta with Ricotta and Spinach to be the ultimate comfort-food casserole—rich, cheesy, and easy to make. It’s perfect for cozy nights, meal prep, or feeding a crowd. Let me know if you’d like wine pairings or tips for customizing it further!