Description
Spinach and cheese pasta bake delivers comfort straight from your kitchen, turning simple ingredients into a creamy, satisfying dinner that makes weeknight meals feel special. Hearty pasta, tender spinach, and melted cheese come together in one delicious pan, creating a meal your family will request again and again.
Ingredients
Scale
Main Ingredients:
- 400 g small pasta
- 375 g ricotta
- 300 g freshly shredded mozzarella
- 130 g firmly packed baby spinach
- 500 g good-quality tomato pasta sauce
Supporting Ingredients:
- 100 g freshly grated parmesan
- 125 g pesto
Seasonings and Garnishes:
- 1 zest of lemon
- 1 teaspoon freshly grated garlic
- ½ teaspoon sea salt flakes
- ½ teaspoon cracked black pepper
- 20 g panko breadcrumbs
- Olive oil spray
- Olive oil
- Chili (red pepper) flakes (optional)
Instructions
- Boil 400 g of pasta in salted water for 8-9 minutes until perfectly al dente. Drain and set aside in a large mixing bowl while keeping pasta warm.
- Whisk 375 g ricotta with 300 g mozzarella, 100 g parmesan, lemon zest, 1 tsp garlic, ½ tsp salt, and ½ tsp pepper until your mixture feels smooth and consistent.
- Sauté 130 g baby spinach in 1 tablespoon olive oil over medium heat for 2-3 minutes. Chop the wilted spinach finely and fold into your cheese mixture.
- Pour 500 g tomato pasta sauce and 125 g pesto into your cheese and spinach blend. Stir gently to coat every pasta strand completely.
- Grease a 9×13 inch baking dish with olive oil spray. Transfer your pasta mixture into the dish, spreading evenly across the surface.
- Sprinkle 20 g panko breadcrumbs across the top. Mist lightly with olive oil spray to help breadcrumbs turn golden.
- Bake at 180°C (350°F) for 25-30 minutes until your breadcrumbs transform to a rich golden color and sauce bubbles around edges.
- Remove from oven and let rest 5 minutes. Garnish with optional red pepper flakes before serving hot.
Notes
- Always cook pasta just until al dente, as it continues cooking in the oven and can become mushy if overcooked.
- Make sure to squeeze excess moisture from wilted spinach to prevent a watery sauce that might separate during baking.
- For a gluten-free version, swap panko breadcrumbs with gluten-free breadcrumbs or crushed nuts for a crunchy topping.
- The dish freezes beautifully – prepare in advance and store in an airtight container for up to 3 months, then thaw and reheat in the oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Baked
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4 to 6
- Calories: 460 kcal
- Sugar: 6 g
- Sodium: 490 mg
- Fat: 21 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.1 g
- Carbohydrates: 47 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 70 mg