Description
A hearty and comforting Spinach and Ricotta Pasta Bake made with layers of creamy ricotta, tender pasta, spinach, and a rich tomato sauce, topped with melted cheese and baked to perfection.
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)
Instructions
- Preheat oven to 180°C/350°F (160°C fan).
- Cook pasta according to packet directions. Drain and set aside.
- Heat olive oil in a saucepan over medium heat. Add onion and garlic and cook until softened.
- Add passata, oregano, chili flakes (if using), sugar, and salt. Simmer for 10 minutes.
- In a bowl, mix ricotta, parmesan, spinach, and egg until well combined. Season with salt and pepper.
- Add half the tomato sauce to the pasta and toss to coat.
- Spread a layer of pasta in a baking dish, top with dollops of ricotta mixture, then a layer of mozzarella. Repeat layers, finishing with mozzarella on top.
- Bake for 25–30 minutes until golden and bubbly.
- Rest for 5 minutes before serving. Garnish with basil or parsley if desired.
Notes
- Use fresh spinach if preferred—cook and chop before using.
- You can substitute cottage cheese for ricotta for a lighter version.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 7g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg
