Spinach and Ricotta Pasta Bake Recipe
A comforting and flavorful Spinach and Ricotta Pasta Bake that is easy to make and perfect for a cozy family dinner. This vegetarian dish combines pasta, spinach, a creamy ricotta cheese sauce, and a tangy tomato topping, all baked to perfection with a generous sprinkle of melted mozzarella.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4-6 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Pasta:
- 250 g Dried pasta
Tomato Sauce:
- 800 g Tinned tomatoes
- 1 tbsp Tomato puree
- 2 tsp Garlic powder
- 1 tbsp Dried oregano
- 1 tbsp Honey (Or sugar if you prefer)
- 0.5 tsp Dried chilli flakes (Or more, to taste)
- 2 tbsp Olive oil
- Sea salt and freshly ground pepper, to taste
Cheese Sauce:
- 250 g Ricotta cheese
- 100 g Mozzarella (Grated)
- 50 g Parmesan cheese (Grated, optional)
- 2 tsp Garlic powder
- Sea salt and freshly ground pepper, to taste
Topping:
- 150 g Mozzarella (Grated)
- 20 g Fresh basil
Instructions
- Preheat the oven: Preheat the oven to 200C/400F.
- Cook the pasta: Cook the pasta in boiling, salted water for 10 minutes.
- Prepare spinach: Add fresh spinach 2 minutes before the pasta is cooked and allow to wilt in the water before draining everything.
- Make tomato sauce: Drain the liquid from the tinned tomatoes. Add tomato sauce ingredients to the drained tomatoes and stir well.
- Combine pasta and spinach: Drain the majority of the water from pasta and spinach.
- Prepare cheese sauce: Combine cheese sauce ingredients and stir thoroughly. Pour into a casserole dish.
- Assemble the dish: Top with tomato mixture and remaining mozzarella cheese.
- Bake: Bake for 15 minutes until cheese is golden and bubbling.
- Serve: Sprinkle with fresh basil and serve.
Notes
- If using frozen spinach, add it with the pasta. If using fresh spinach, add it 2 minutes before pasta is cooked.
- Adjust chili flakes to suit your spice preference.
- Drain pasta and spinach well to avoid excess water in the bake.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 7g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 45mg
Keywords: Spinach and Ricotta Pasta Bake, Vegetarian Pasta Bake, Pasta Bake Recipe
