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4.9 from 93 votes

Spinach and Ricotta Pasta Bake

This Spinach and Ricotta Pasta Bake is ready in under 30 minutes. It's cheesy and indulgent, and a great way to get some more greens in your diet.

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 4 servings
Calories: 455 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 280 g penne pasta
  • 200 g spinach chopped
  • 250 g ricotta
  • 40 g parmesan grated
  • 1 teaspoon olive oil
  • 2 shallots large; diced
  • 2 garlic clove crushed
  • 400 g cherry tomatoes canned
  • 1 roasted red peppers diced
  • 4 sun-dried tomatoes diced
  • 1 pinch sea salt and ground black pepper
  • 0.5 teaspoon dried thyme
  • 40 g mature cheddar grated
  • 5 g fresh basil chopped

Instructions

    Cup of Yum
  1. Preheat your oven to 190°C/170°C(fan)/375°F/Gas 5.
  2. Cook 280 g Penne pasta for 8-10 minutes. You don't want to fully cook it.
  3. In a bowl, mix together 200 g Spinach, 250 g Ricotta, 0.5 teaspoon Dried thyme, 40 g Parmesan and 1 pinch Sea salt and ground black pepper. Set aside.
  4. Heat 1 teaspoon Olive oil and sauté 2 Shallots and 2 Garlic clove until softened (about 3-4 minutes). Add 400 g Cherry tomatoes, 1 Roasted red peppers and 4 Sun-dried tomatoes. Cook for 5 minutes on low, crushing the tomatoes if required. Drain the pasta and add to the sauce. Mix well so that all the pasta is coated.
  5. Add half the pasta to a large baking dish. Add spoonfuls of the spinach and ricotta mix and spread out as well as possible. It doesn't have to be completely spread out as it will melt when baking. Cover with the remaining pasta.
  6. Top with 40 g Mature cheddar and bake in the oven for 20 minutes.
  7. Top with 5 g Fresh basil.

Notes

  • Every ricotta is different. If yours is quite thick, then add a little pasta water and stir well to loosen it up a little before adding to the spinach and parmesan.
  • If you want the top of this pasta bake to go really crispy, then you can put it under the grill for a couple of minutes.
  • For some adding extra flavour, add a pinch of cinnamon and red chilli flakes to the spinach and ricotta mix.
  • Reserve a little of the pasta water to add to the sauce to make it nice and silky.
  • Make sure you don't fully cook the pasta, as it will cook a bit more in the oven and you don't want it going mushy.
  • This isn't a super creamy sauce, so if that is what you want then you could add another tub of ricotta, or even mix it with a tub of cream cheese.
  • We have made our own pasta sauce for this recipe, as we think it is worth the effort. However, you could use your favourite jar of pasta sauce instead, and make this a super easy meal. You might need to adjust the garlic and herbs though, depending on what pasta sauce you are using.
  • You don't have to cook this in the oven. Everything can be heated on the hob (stovetop) for a few minutes once it is mixed together and then put it under the grill to melt the cheese and make it go crispy.
  • Feel free to use different types of pasta if you already have some in your cupboard.

Nutrition Information

Serving 1portion Calories 455kcal (23%) Carbohydrates 59g (20%) Protein 25g (50%) Fat 16g (25%) Saturated Fat 9g (45%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Cholesterol 49mg (16%) Sodium 473mg (20%) Potassium 872mg (25%) Fiber 5g (20%) Sugar 7g (14%) Vitamin A 5771IU (115%) Vitamin C 44mg (49%) Calcium 413mg (41%) Iron 4mg (22%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 455

% Daily Value*

Serving 1portion
Calories 455kcal 23%
Carbohydrates 59g 20%
Protein 25g 50%
Fat 16g 25%
Saturated Fat 9g 45%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Cholesterol 49mg 16%
Sodium 473mg 20%
Potassium 872mg 19%
Fiber 5g 20%
Sugar 7g 14%
Vitamin A 5771IU 115%
Vitamin C 44mg 49%
Calcium 413mg 41%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.