Spinach & Ricotta Pasta Bake Recipe

If you’re on the lookout for a weeknight dinner that’s irresistibly creamy, comforting, and bursting with flavor, look no further than this Spinach & Ricotta Pasta Bake. With its velvety cheese filling, vibrant spinach, and hearty marinara, every bite is pure joy. It’s the kind of meal that brings everyone to the table in anticipation, cozy and satisfying yet secretly lightened up. Whether you’re feeding a crowd or craving next-day leftovers, Spinach & Ricotta Pasta Bake will quickly become the star of your family recipe collection.

Ingredients You’ll Need

This Spinach & Ricotta Pasta Bake proves that simple ingredients can create something truly spectacular. Each element — from the nutty parmesan to the tangy marinara — layers on rich flavors, luscious textures, and gorgeous color.

• Whole Wheat Pasta (10 oz.): Small shapes like elbows or rotini hold onto all the cheesy goodness and add a hearty, nutty touch.
• Skim Ricotta Cheese (15 oz.): Delivers that creamy, dreamy filling without weighing things down — perfect for a guilt-free bake!
• Grated Parmesan Cheese (1/2 cup): Savory and complex, it brings a salty, umami punch throughout the filling.
• Minced Garlic Cloves (2): Garlic gives the dish a lovely aromatic lift that balances the richness.
• Frozen Chopped Spinach, thawed & drained (16 oz.): Packed with nutrients and a pop of verdant color, spinach is the heart of the filling.
• Shredded Reduced Fat Mozzarella Cheese (2 cups): Gets melty and bubbly on top and throughout for that signature cheesy pull.
• Marinara Sauce (24 oz.): Luscious sauce keeps everything saucy and layered with classic Italian flavor.
• Salt & Pepper to Taste: Season to perfection for just the right pop and balance.

How to Make Spinach & Ricotta Pasta Bake

Step 1: Preheat and Prep

Start off by preheating your oven to 350°F. This ensures your Spinach & Ricotta Pasta Bake gets perfectly hot and bubbly, ready to meld all those delicious flavors together.

Step 2: Cook the Pasta

Bring a large pot of salted water to a boil and cook your whole wheat pasta according to the package instructions, but subtract one minute. You want the pasta to be just shy of al dente since it’ll finish cooking in the oven, soaking up all that wonderful marinara and cheese.

Step 3: Mix the Cheese and Spinach Filling

In a big mixing bowl, combine the ricotta, parmesan, minced garlic, thawed and squeezed spinach, and half of the mozzarella. Give it all a stir so every bite gets a bit of everything. It’s the filling that gives this Spinach & Ricotta Pasta Bake its creamy interior!

Step 4: Add Pasta Water

Before draining your pasta, scoop out a cup of that starchy pasta water. Stir this into your ricotta-spinach mixture. The pasta water helps loosen the filling so it coats every noodle in cheesy goodness.

Step 5: Combine Pasta and Filling

Drain the rest of your pasta and gently mix it into the bowl with the filling. Toss until the noodles are evenly blanketed in that cheesy, spinach-flecked mixture — the foundation of your pasta bake.

Step 6: Layer in the Casserole Dish

Spoon the pasta and filling mixture into a large casserole dish, smoothing it out so the surface is even. This sets the perfect stage for your saucy, cheesy topping.

Step 7: Top with Marinara and Mozzarella

Pour the marinara sauce evenly over the pasta, making sure to cover it all. Sprinkle the remaining mozzarella over the top, giving you that irresistible golden, bubbly finish.

Step 8: Bake Covered

Cover the dish snugly with foil and bake for 45 minutes. This step lets all the flavors meld together while keeping everything moist and tender.

Step 9: Finish Baking Uncovered

Remove the foil and return the dish to the oven for another 15 minutes. This final bake lets the top get beautifully brown and extra melty for that classic Spinach & Ricotta Pasta Bake look.

Step 10: Scoop and Enjoy!

Once everything is bubbling and golden, divide your Spinach & Ricotta Pasta Bake among serving bowls. Dig in while it’s piping hot and savor each cheesy, spinach-laced bite.

How to Serve Spinach & Ricotta Pasta Bake

Garnishes

Freshly chopped basil, a sprinkle of extra parmesan, or a few grinds of cracked black pepper make each serving even more inviting. For a bit of zing, a light dusting of red pepper flakes never goes amiss!

Side Dishes

This pasta bake is perfectly complemented by crisp green salads, roasted vegetables, or warm garlic bread. A side of simple sautéed zucchini or a bright tomato salad rounds out the meal and keeps things fresh.

Creative Ways to Present

Serve Spinach & Ricotta Pasta Bake in individual ramekins for dinner parties, or spoon it straight from the casserole for cozy family nights. It also makes a delicious bring-along dish for potlucks and gatherings — just don’t expect leftovers!

Make Ahead and Storage

Storing Leftovers

Leftover Spinach & Ricotta Pasta Bake keeps beautifully in the fridge. Transfer it to an airtight container and refrigerate for up to 4 days. The flavors mellow and deepen, making for even tastier next-day lunches!

Freezing

If you want to freeze it, let the pasta bake cool completely. Wrap portions tightly in foil or store in a zip-top bag or freezer-safe container. It will keep well for up to 3 months — a lifesaver for busy nights when you need comfort in a hurry.

Reheating

For best results, reheat leftovers in the oven at 350°F, covered with foil until hot throughout. You can also microwave individual servings, though the oven gives back that melty top. If things look a bit dry, add a splash of water or extra marinara before reheating.

FAQs

Can I use fresh spinach instead of frozen?

Absolutely! Just wilt about a pound of fresh spinach in a pan, squeeze out as much moisture as you can, and chop it before mixing into the filling.

Is there a gluten-free option for this pasta bake?

Yes — simply swap in your favorite gluten-free pasta. The rest of the Spinach & Ricotta Pasta Bake ingredients are naturally gluten-free, so it’s an easy substitution.

Can I make this dish ahead of time?

You sure can! Assemble everything up to the final cheese topping, cover, and refrigerate overnight. Bake as directed when you’re ready, adding a few extra minutes if it’s coming straight from the fridge.

What’s the best pasta shape to use?

Small tube or spiral shapes like rotini or elbows are perfect, as they trap the creamy filling and sauce. Penne and ziti also work well if you have them on hand.

Can I add other veggies or protein?

Definitely! Mushrooms, roasted red peppers, or sautéed zucchini are great additions. For protein, cooked chicken or Italian sausage can be folded in before baking — get creative with what you love!

Final Thoughts

Give this Spinach & Ricotta Pasta Bake a place at your table and it just might become your most-requested dinner. With its comforting flavors, make-ahead ease, and cheesy richness, it’s a dish to savor, share, and enjoy any time you need a delicious pick-me-up.

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