Name: Spinach Ricotta Pasta Bake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 300g (10 oz) rigatoni or other short pasta; 1 tbsp olive oil; 2 garlic cloves, minced; 1 onion, finely chopped; 700g (24 oz) passata; 1 tsp dried oregano; 1/2 tsp chili flakes (optional); 1 tsp sugar; 1/2 tsp salt; 500g (1 lb) ricotta cheese; 1 cup grated parmesan cheese; 150g (5 oz) frozen chopped spinach, thawed and drained; 1 egg; 2 cups shredded mozzarella cheese; Fresh basil or parsley for garnish (optional)

Why You’ll Love Spinach Ricotta Pasta Bake Recipe

It captures the flavor of classic spinach-and-ricotta stuffed pasta (like cannelloni) without the tedious stuffing.
The creamy ricotta-spinach mixture is rich yet light thanks to the greens.
A shortcut tomato sauce saves time—no sautéing or slow simmering required.
It reheats and freezes beautifully, making it ideal for meal prep or leftovers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Short pasta (e.g., ziti or other short pasta of choice)
Mozzarella cheese (shredded)
Ricotta cheese
Parmesan cheese (grated)
Garlic cloves (crushed or minced)
Frozen chopped spinach (thawed and excess liquid pressed out) or fresh spinach
Olive oil
Tomato passata (or suitable tomato sauce)
Onion powder and garlic powder
Dried Italian mixed herbs
Dried chilli flakes (optional)
Sugar
Salt & pepper

Directions

Preheat oven to 180°C (350°F).
Prepare the tomato sauce by pouring out ¼ cup of the passata. Into the bottle, add olive oil, garlic, onion powder, garlic powder, Italian herbs, chilli flakes (if using), sugar, salt, and pepper. Shake well to combine.
Cook the pasta in salted boiling water for one minute less than the package directions. Reserve a mugful of the cooking water before draining.
In a large bowl, combine ricotta, Parmesan, garlic, spinach, mozzarella, salt, and pepper. If the mixture is too thick, stir in a bit of the reserved pasta water.
Add the cooked pasta to the ricotta-spinach mixture and toss until evenly coated.
Transfer to a baking dish. Spread the prepared tomato sauce over the top and sprinkle with extra mozzarella. Cover loosely with foil.
Bake for 25 minutes. Remove foil and bake for another 10 minutes until cheese is melted and golden.
Serve hot, optionally topped with more Parmesan.

Servings and timing

Servings: 6
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes

Variations

Use fresh spinach instead of frozen—just cook, drain, and chop it before mixing.
Add chopped roasted vegetables like zucchini, mushrooms, or bell peppers.
Include protein like cooked chicken, sausage, or beans for a heartier meal.
Try other cheeses such as Fontina, Gruyère, or cheddar for different flavor notes.
Lighten it up with low-fat ricotta and mozzarella, or whole-wheat pasta.
Make it gluten-free by using certified gluten-free pasta and ingredients.

Storage/Reheating

Fridge: Store in an airtight container for up to 3–4 days.
Freezer: Assemble (unbaked) and freeze, or freeze fully baked. Thaw before baking or reheating.
Reheating: Microwave individual portions, or reheat in the oven at 180–190°C until warmed through and bubbly.

FAQs

1. Can I use fresh spinach instead of frozen?

Yes. Wilt and drain it thoroughly before mixing to avoid excess moisture in the bake.

2. What pasta shape works best for this bake?

Short shapes like ziti, penne, rigatoni, or fusilli work best as they hold the sauce well.

3. Can I prepare it ahead of time and bake later?

Absolutely. Assemble and refrigerate it. Let sit at room temperature for 30 minutes before baking, and add extra time as needed.

4. How do I avoid the ricotta part being dry or grainy?

Loosen the mixture with some reserved pasta water if it feels thick. This makes it creamier and helps it coat the pasta evenly.

5. Can I reduce the amount of cheese on top?

Yes. Use less mozzarella for a lighter version, though the top will be less bubbly and golden.

6. Is this dish vegetarian?

Yes. It’s meat-free and suitable for vegetarians, provided the cheeses used are vegetarian-friendly.

7. How do I get a crispier, golden top?

Bake uncovered during the last 10 minutes. For more crispiness, use a wider baking dish for a thinner top layer.

8. Can I make it gluten-free?

Yes. Just substitute with gluten-free pasta and confirm all other ingredients are certified gluten-free.

9. How many leftovers does it make, and can I serve fewer people?

It serves six. You can halve the ingredients for a smaller batch and adjust baking time accordingly.

10. What should I serve with this pasta bake?

It pairs well with a green salad, garlic bread, or steamed vegetables for a balanced meal.

Conclusion

This Spinach Ricotta Pasta Bake brings all the cozy satisfaction of a homemade Italian meal without the need for stuffing or layering. Creamy, cheesy, and loaded with flavor, it’s a perfect family dinner, easy to prepare ahead, and ideal for leftovers. Whether you’re cooking for a crowd or just meal prepping for the week, this dish is a guaranteed crowd-pleaser.

Spinach Ricotta Pasta Bake