Description
Spinach ricotta pasta bake brings comfort straight to your dinner table with minimal effort and maximum flavor. Creamy ricotta and tender spinach combine perfectly in this simple weeknight meal that satisfies hunger and delights taste buds.
Ingredients
Scale
Main Ingredients:
- 1 pound pasta
- 10 ounces fresh spinach
- 15 ounces ricotta cheese
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
Supporting Ingredients:
- ½ cup grated Parmesan cheese
- ¼ cup chopped fresh basil
- 1 large egg
Seasoning and Aromatics:
- 1 tablespoon olive oil
- 1 medium yellow onion
- 2 cloves garlic
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Warm 1 tablespoon olive oil in a large skillet over medium heat. Sauté 1 finely chopped medium yellow onion until soft and translucent, about 5-7 minutes.
- Add 2 minced garlic cloves to the skillet. Cook until fragrant, approximately 1 minute. Toss in 10 ounces roughly chopped fresh spinach and cook until completely wilted, around 3-5 minutes.
- Drain excess moisture from the spinach mixture in a colander. Transfer spinach to a large mixing bowl and let cool slightly.
- Combine 15 ounces ricotta cheese, ½ cup Parmesan cheese, ¼ cup chopped fresh basil, 1 lightly beaten egg, ¼ teaspoon salt, and ¼ teaspoon black pepper in the bowl with spinach. Stir until thoroughly blended.
- Boil a large pot of salted water. Cook 1 pound pasta for 2 minutes less than package instructions to achieve al dente texture. Drain pasta completely.
- Heat your oven to 375F. Pour 2 cups marinara sauce over the pasta and gently toss to coat every noodle evenly.
- Spread a thin marinara layer across the bottom of a 9×13 inch baking dish. Add half the pasta, then spread the entire spinach ricotta mixture on top.
- Cover the ricotta layer with remaining pasta. Sprinkle 1 cup shredded mozzarella and extra Parmesan cheese across the surface.
- Cover the dish with aluminum foil. Bake for 20 minutes at 375F.
- Remove foil and continue baking 15-20 minutes until cheese turns golden and bubbly.
- Allow the pasta bake to rest 10-15 minutes before serving. Garnish with fresh basil leaves.
Notes
- Drain spinach thoroughly to prevent a watery filling, using a clean kitchen towel or fine-mesh strainer to squeeze out excess moisture.
- Choose fresh ricotta for the creamiest texture, and let ingredients come to room temperature before mixing for smoother blending.
- For a gluten-free version, swap regular pasta with gluten-free penne or zucchini noodles, ensuring the same delicious flavor profile.
- Make this dish ahead by assembling and refrigerating up to 24 hours before baking, which allows flavors to meld and creates an even more delectable meal.
- Prep Time: 15-20 minutes
- Cook Time: 40-45 minutes
- Category: Baked
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 410 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 75 mg