Spinach & Ricotta Pasta Bake
A creamy and delicious Spinach & Ricotta Pasta Bake that is perfect for family dinners or gatherings.
Equipment
- oven
- skillet
- baking dish
- mixing bowl
Ingredients
Pasta and Cheeses
- 12 oz penne or rigatoni pasta can use either type
- 15 oz ricotta cheese
- 1 cup grated mozzarella cheese divided into half
- ½ cup grated Parmesan cheese divided into half
Vegetables
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 10 oz fresh spinach, chopped
Egg and Seasoning
- 1 large egg
- 1 teaspoon dried oregano
- Salt and pepper to taste
Optional
- ½ cup marinara sauce for serving
Instructions
Cooking Steps
- Preheat your oven to 375°F (190°C).
- Cook the pasta until it is al dente, drain it, and set it aside.
- In a skillet, heat olive oil and sauté the chopped onion and minced garlic for about 3–4 minutes.
- Add the chopped spinach to the skillet and cook for another 2–3 minutes until it wilts. Remove the skillet from heat and let the mixture cool slightly.
- In a large mixing bowl, combine the ricotta cheese, half of the mozzarella cheese, half of the Parmesan cheese, egg, oregano, salt, and pepper.
- Stir in the cooked pasta and spinach mixture, ensuring everything is evenly coated.
- Transfer the mixture to a greased baking dish and sprinkle the rest of the mozzarella and Parmesan on top.
- Bake for 25–30 minutes until the top is golden brown and bubbling.
- If desired, serve with a spoonful of marinara sauce on the side.
Notes
Feel free to add other vegetables like zucchini or mushrooms for extra flavor. This dish can be made ahead of time and stored in the refrigerator before baking. Leftovers can be refrigerated and reheated for a quick meal.
Nutrition
Serving: 1servingCalories: 400kcal
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