Spinach and Ricotta Pasta Bake
Creamy, cheesy, and bursting with rich Italian flavors, this Spinach and Ricotta Pasta Bake is the ultimate comfort food for weeknights or gatherings. This easy-to-make casserole layers tender penne pasta tossed in a robust homemade tomato sauce with a luscious blend of ricotta, wilted spinach, and gooey mozzarella cheese. Topped with a golden, bubbly cheese crust, this hearty dish combines the nourishing goodness of fresh spinach with the indulgence of three types of cheese—ricotta, mozzarella, and parmesan. Perfectly seasoned with garlic, oregano, and basil, this vegetarian pasta bake comes together in just under an hour, making it a satisfying and family-friendly dinner that’s as delicious as it is wholesome. Serve it with a fresh green salad and garlic bread for a complete Italian feast!
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Recipe Information
Ingredients
- 300 grams penne pasta
- 250 grams fresh spinach
- 250 grams ricotta cheese
- 200 grams mozzarella cheese, shredded
- 50 grams parmesan cheese, grated
- 400 grams canned crushed tomatoes
- 2 cloves garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 200°C (390°F).
Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Add the crushed tomatoes, oregano, basil, salt, and black pepper to the skillet. Simmer for 10 minutes to let the flavors combine.
While the sauce simmers, steam or sauté the fresh spinach until wilted. Drain any excess water and roughly chop.
In a large mixing bowl, combine the ricotta cheese, chopped spinach, half of the shredded mozzarella cheese, and half of the grated parmesan cheese. Mix well.
Add the cooked pasta to the tomato sauce and stir until evenly coated.
In a lightly greased 9x13-inch baking dish, spoon a layer of the pasta and tomato sauce mixture. Top with dollops of the spinach and ricotta mixture, spreading gently.
Repeat with another layer of pasta and sauce, followed by the ricotta mixture, until all components are used. Finish with a layer of pasta and sauce on top.
Sprinkle the remaining mozzarella and parmesan cheese evenly over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese on top is melted and golden brown.
Remove from the oven and allow the pasta bake to cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2097 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.7 g | 155% | |
| Saturated Fat | 63.8 g | 319% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 285 mg | 95% | |
| Sodium | 5124 mg | 223% | |
| Total Carbohydrate | 142.0 g | 52% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 18.0 g | ||
| Protein | 125.4 g | 251% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2861 mg | 220% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 1476 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
