Spinach & Ricotta Pasta Bake
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
6
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Calories
569 kcal
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Course
Main Course
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Cuisine
American
Spinach & Ricotta Pasta Bake
Description
Spinach & Ricotta Pasta Bake combines short pasta with a mixture of ricotta cheese, grated Parmesan, garlic, thawed spinach, and mozzarella. The creamy ricotta blend holds the pasta together while the spinach adds a tender texture and subtle green flavor. The sauce is made by adding garlic, herbs, and spices to tomato passata, which provides a smooth and lightly seasoned tomato layer atop the pasta.
After assembling the dish in a baking dish, it is covered and baked until heated through and then baked uncovered to brown and bubble the cheese topping. The result is a hearty pasta bake with a balance of creamy cheese and tangy tomato that works well as a main dish.
This recipe allows some flexibility with ricotta texture, using pasta water to adjust creaminess, and suggests substituting fresh spinach if preferred. Storing leftovers in the fridge and reheating or freezing the unbaked casserole for later use are practical options.
Ingredients
- 300g / 10 oz ziti pasta uncooked, or other short pasta of choice
- 1 1/2 cups mozzarella cheese , shredded (or more! For topping)
Ricotta Mixture
- 1 lb / 500 g ricotta cheese Note 1
- 1/2 cup Parmesan Cheese , grated
- 2 garlic crushed, cloves
- 350g / 12oz spinach thawed and excess liquid pressed out, frozen, chopped
- 1 cup mozzarella cheese , shredded
- 3/4 tsp salt
- 3/4 tsp black pepper
Shortcut Pasta Sauce
- 1 tbsp extra virgin olive oil
- 2 garlic minced, cloves
- 700g / 24oz tomato passata (1 standard bottle) (Note 2)
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tsp dried Italian mixed herbs (Note 3)
- 1/2 tsp dried chili flakes , to taste (optional)
- 1 tsp sugar
- 1 tsp salt
- black pepper
- 2 tbsp water (if needed)
To Serve
- Parmesan Cheese , grated
Instructions
- Preheat oven to 350F/180C.
- Pasta Sauce: Pour out about 1/4 cup of the passata (to make room to add flavourings). Add the remaining Pasta Sauce ingredients into the bottle, screw the lid on and give it a shake.
- Cook pasta for time per packet MINUS 1 minute.
- SCOOP OUT 1 mugful pasta cooking water, drain and set aside.
- Ricotta Mixture - Mix Ricotta Mixture ingredients in a very large bowl. Use a splash of pasta cooking water if needed to make it creamy.
- Add pasta and stir to combine. Transfer to a heatproof baking dish.
- Top with Pasta Sauce, top with cheese. Loosely cover with foil.
- Bake for 25 minutes, then remove the cover and bake for a further 10 minutes or until the cheese is melted and bubbly.
- Serve while hot and fresh!
Notes
- Use pasta cooking water to loosen ricotta cheese if it is too dry, ensuring it coats pasta evenly.
- Frozen spinach is fine if thawed and excess water pressed out; fresh spinach can be shredded alternatively.
- Dried Italian herb blends or combinations like basil, parsley, oregano, and thyme give suitable flavor in the sauce.
- Tomato passata is a strained, pureed tomato sauce; similar tomato sauces can be substituted if needed.
- Leftovers can be refrigerated and reheated in the microwave or frozen unbaked then baked after thawing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 569 kcal
% Daily Value*
| Calories | 569cal | 28% |
| Carbohydrates | 53g | 18% |
| Protein | 32g | 64% |
| Fat | 26g | 40% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 81mg | 27% |
| Sodium | 1346mg | 56% |
| Potassium | 782mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 7860IU | 157% |
| Vitamin C | 14.6mg | 16% |
| Calcium | 611mg | 61% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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