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Baked Pasta with Ricotta and Spinach

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A hearty and comforting baked pasta dish layered with creamy ricotta, spinach, marinara sauce, and gooey mozzarella—ideal for family dinners, meal prep, or feeding a crowd.

  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-American
  • Diet: Vegetarian

Ingredients

  • 12 oz pasta (penne, rigatoni, or ziti)
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 3 cups marinara or tomato sauce
  • 2 cups fresh spinach or 1 cup frozen, thawed and drained
  • 1 1/2 cups ricotta cheese
  • 1 egg
  • 1/2 cup grated Parmesan cheese
  • 1 1/2 cups shredded mozzarella cheese
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon Italian seasoning or chopped fresh basil/oregano

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
  2. Cook pasta until just shy of al dente. Drain and set aside.
  3. In a skillet, heat olive oil over medium heat. Sauté onion until translucent, about 5 minutes. Add garlic and cook 30 seconds more.
  4. Stir in marinara sauce, season with salt, pepper, and Italian seasoning. Simmer for 5 minutes.
  5. If using fresh spinach, wilt it in a pan. Drain well. If using frozen spinach, thaw and squeeze dry.
  6. In a bowl, mix ricotta with egg, 1/4 cup Parmesan, salt, pepper, and spinach.
  7. Combine pasta with the sauce. Spread half in the dish, top with ricotta-spinach mixture in dollops, then layer remaining pasta.
  8. Top with mozzarella and remaining Parmesan. Bake uncovered for 20–25 minutes until bubbly and golden. Let rest before serving.

Notes

  • Add cooked sausage or ground beef for a meaty variation.
  • Include mushrooms, zucchini, or peppers for extra veggies.
  • Try different cheeses like fontina or goat cheese for added richness.
  • Use gluten-free pasta or zucchini noodles for a lighter option.
  • Store leftovers in fridge for up to 3 days; reheat with a splash of sauce for moisture.

Nutrition

Find it online: https://allcookedup.com/baked-pasta-with-ricotta-and-spinach/