Name: Spinach and Ricotta Pasta Bake
Prep time: 10 min
Total time: 55 min
Yield: serves 4 people
Cuisine: Slovenian
Ingredients: 3 tbsp olive oil; 3 cloves of garlic; 2 roasted red bell peppers from a jar; 4 sun-dried tomatoes; 1 tsp oregano; 410 g (14.5 oz) canned diced tomatoes; 200 g (7 oz) canned tomato puree; 320 g (11.3 oz) optional dried pasta (like penne); 1 tbsp chopped parsley; 60 g (2.2 oz) fresh spinach; 150 g (5.3 oz) ricotta cheese; 2 tbsp olive oil; 1/4 tsp ground nutmeg; 3 tbsp parmesan cheese, grated; 2 tbsp breadcrumbs; 125 g (4.5 oz) mozzarella cheese

Spinach and Ricotta Pasta Bake

There’s no better comfort food than pasta. Would you agree? It’s quick to prepare, and the possibilities are endless, so we are always looking for new ways on how to make it and what ingredients to use. This recipe is made of simple ingredients; most of them can probably already be found in your pantry and fridge. In spring or summer, use spinach or wild garlic, nettle for filling, and in the autumn or winter, feel free to substitute the spinach with kale. This simple baked pasta is creamy thanks to the ricotta and with a beautiful golden-brown, crispy topping, thanks to the cheese and breadcrumbs.

Simple Pasta Bake Recipe

This is such an easy and delicious pasta recipe for a quick midweek meal. It's a simple recipe with many possible additions or substitutions.

golden-brown and crispy topping
cheesy, creamy and delicious
made in under one hour
divine weeknight family meal
best served immediately

How to make Spinach and Ricotta Pasta Bake

This Spinach and Ricotta Pasta Bake is made of three delicious components: pasta in tomato sauce, spinach filling, and cheesy topping. This is how this pasta is layered:

Half pasta in tomato sauce
Spinach filling
The rest of the pasta in tomato sauce
Shredded mozzarella cheese
Topping made of parmesan cheese and breadcrumbs

Possible Pasta Bake additions and substitutes

This Spinach Ricotta Cheese Pasta Bake recipe can be adjusted to your taste easily. Feel free to use these additions and substitutes or try your own.

Baked chicken or pork - If you have any roast chicken or roast pork leftovers, then you can use them in this recipe. Shred the meat and stir it into the finished tomato sauce. Use about one handful of meat for this recipe.

Kale, wild garlic, nettle - Instead of spinach, use kale in autumn and winter or use wild garlic or nettle in springtime.

Tuna - Stir canned tuna into the finished tomato sauce before adding the pasta. This way, you will add some extra protein to the dish.

How to store this Spinach and Ricotta Pasta Bake

It's best to serve this simple Spinach Ricotta Pasta Bake right away, as soon as it's at room temperature. However, if there are any leftovers, you can easily store them in an airtight container once they have cooled. Keep chilled in the fridge for up to 2 days. Reheat in a microwave or an oven.

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Ingredients

pasta with tomato sauce

3 tbsp olive oil

3 cloves of garlic

2 roasted red bell peppers from a jar

4 sun-dried tomatoes

1 tsp oregano

410 g (14.5 oz) canned diced tomatoes

200 g (7 oz) canned tomato puree

320 g (11.3 oz) optional dried pasta (like penne)

1 tbsp chopped parsley

spinach filling

60 g (2.2 oz) fresh spinach

150 g (5.3 oz) ricotta cheese

2 tbsp olive oil

1/4 tsp ground nutmeg

topping

3 tbsp parmesan cheese, grated

2 tbsp breadcrumbs

125 g (4.5 oz) mozzarella cheese

Tools and equipment

skillet

pasta pot

food processor or immersion blender

deep baking dish (20 cm x 25 cm or 8-inch x 10-inch)

METHOD

tomato sauce

First, prepare the tomato sauce. Place a large skillet with olive oil over medium heat. Add chopped garlic, chopped roasted red peppers, chopped sun-dried tomatoes, and oregano. Cook for 3 - 4 minutes, stirring occasionally. Add canned diced tomatoes and tomato puree. Season with salt and pepper, stir and simmer for 15 minutes or until the sauce is nice and thick. Before removing from the heat, stir in the chopped parsley.
cook the pasta

While the tomato sauce is cooking, cook the pasta according to instructions on the package. Don't overcook the pasta, remove it from the heat when it's cooked al dente. Drain the pasta and reserve 120 ml (1/2 cup) of the cooking water. Preheat the oven to 200 °C / 390 °F.
spinach filling and topping

In a food processor (or using an immersion blender), mix spinach, ricotta cheese, olive oil, and nutmeg until well combined and thick. Season with salt and pepper. In a separate bowl, stir to combine grated parmesan (or other hard cheese) and breadcrumbs.

Tip

If you don't have a food processor or an immersion blender, don't worry. Finely chop the spinach using a sharp kitchen knife and stir to combine all the ingredients in a bowl.
Spinach and Ricotta Pasta Bake - layering

Combine drained cooked pasta and the reserved cooking water with the homemade tomato sauce. Arrange half of the combined pasta with the tomato sauce to a deep baking dish (approx. 20 cm x 25 cm or 8-inch x 10-inch). Spread the spinach filling on top, then arrange the rest of the combined pasta with the tomato sauce on top. Sprinkle with shredded mozzarella cheese and parmesan and breadcrumbs mixture.
bake and serve

Place the baking dish with the pasta in the preheated oven on the middle rack. Bake for 25 minutes at 200 °C / 390 °F, or until the pasta bake is golden-brown and crispy on top. Divide the Spinach and Ricotta Pasta Bake between four plates. Optionally sprinkle with chopped parsley and serve.

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Spinach and Ricotta Pasta Bake