Spinach and Ricotta Pasta Bake
A comforting and flavorful dish that combines ricotta cheese and fresh spinach in a delicious pasta bake.
Equipment
- Large Pot
- Skillet
- Mixing Bowl
- Baking Dish
Ingredients
Pasta
- 12 ounces Pasta (penne or rigatoni)
Spinach Filling
- 2 cups Fresh spinach Thoroughly washed and chopped
- 1 cup Ricotta cheese
- 1 cup Shredded mozzarella cheese
- 1/2 cup Grated Parmesan cheese
Sauce
- 2 cups Marinara sauce Store-bought or homemade
Seasonings
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Onion powder
- 1/2 teaspoon Dried oregano
- 1 tablespoon Olive oil For sautéing spinach
Garnish
- Fresh basil leaves For garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente, about 8-10 minutes. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped spinach and sauté for 2-3 minutes until wilted. Remove from heat and let cool slightly.
- In a mixing bowl, combine ricotta cheese, half of the shredded mozzarella, and half of the grated Parmesan. Stir in the sautéed spinach, garlic powder, onion powder, dried oregano, and season with salt and pepper. Mix until well combined.
- In a large bowl, combine the cooked pasta with marinara sauce. Toss to coat evenly.
- In a greased 9x13 inch baking dish, layer half of the sauced pasta, then half of the spinach and ricotta mixture. Repeat with remaining pasta and spinach mixture.
- Top with remaining shredded mozzarella and grated Parmesan cheese.
- Cover with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is melted and bubbly.
- Let sit for a few minutes before serving. Garnish with fresh basil if desired.
Notes
This dish can be prepared ahead of time and refrigerated before baking.