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Spinach and Ricotta Pasta Bake Recipe

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4.4 from 55 reviews

A comforting and delicious Spinach and Ricotta Pasta Bake featuring tender pasta, fresh spinach, and a rich combination of tomato and creamy ricotta sauces. Topped with golden, bubbling mozzarella and fresh basil, this bake is perfect for a satisfying family meal.

Ingredients

Pasta and Spinach

  • 250 g (9 oz) Dried pasta
  • 450 g (1 lb) Fresh spinach

Tomato Sauce

  • 800 g (28 oz) Tinned tomatoes
  • 1 tbsp Tomato puree
  • 2 tsp Garlic powder
  • 1 tbsp Dried oregano
  • 1 tbsp Honey (or sugar if preferred)
  • 0.5 tsp Dried chilli flakes (adjust to taste)
  • 2 tbsp Olive oil
  • Sea salt and freshly ground pepper to taste

Ricotta Sauce

  • 250 g (9 oz) Ricotta cheese
  • 100 g (4 oz) Mozzarella, grated
  • 2 tsp Garlic powder
  • 50 g (2 oz) Parmesan cheese, grated (optional)
  • Sea salt and freshly ground pepper to taste

Topping

  • 150 g (5 oz) Mozzarella, grated

To Garnish

  • 20 g (4 tsp) Fresh basil

Instructions

  1. Preheat Oven: Preheat your oven to 200°C (400°F) to prepare for baking the pasta dish.
  2. Cook Pasta and Spinach: Boil a large pot of salted water. Cook the dried pasta for about 10 minutes. If using frozen spinach, add it to the pasta pot to cook together for the full 10 minutes. If using fresh spinach, add it during the last 2 minutes to allow it to wilt.
  3. Prepare Tomato Sauce: While pasta cooks, drain the liquid from the tinned tomatoes using a sieve. In a bowl, combine drained tomatoes with tomato puree, garlic powder, dried oregano, honey, dried chilli flakes, olive oil, salt, and pepper. Mix thoroughly to create the tomato sauce.
  4. Drain Pasta and Spinach: Drain the pasta and spinach, leaving a little starchy water to help create a smooth ricotta sauce.
  5. Make Ricotta Sauce: In a bowl, combine ricotta, grated mozzarella, garlic powder, parmesan (if using), salt, and pepper. Gently stir the sauce adding a small amount of the reserved pasta water to loosen if needed for a creamier texture.
  6. Assemble the Bake: Pour the ricotta sauce-coated pasta and spinach mixture into a casserole dish. Spread the prepared tomato sauce evenly on top. Sprinkle the grated mozzarella topping over the tomato layer.
  7. Bake: Place the casserole dish in the preheated oven and bake for 15 minutes or until the cheese topping is golden brown and bubbling.
  8. Garnish and Serve: Remove from the oven, sprinkle fresh basil leaves over the baked pasta, and serve warm.

Notes

  • Adjust pasta cooking time based on package instructions if different from the 10 minutes suggested.
  • Frozen spinach requires full 10 minutes cooking with the pasta; fresh spinach should only be added toward the end to wilt.
  • For a creamier sauce, double the ricotta to 500 g (1.1 lb).
  • Parmesan cheese is optional but adds a nice flavor; Grana Padano is a good alternative.
  • When draining pasta and spinach, leave a bit of water to help bind the ricotta sauce.

Find it online: https://flavorspath.com/spinach-and-ricotta-pasta-bake-recipe/