Spinach & Ricotta Pasta Bake

Alright, so you want something that tastes like you spent hours layering pasta in some fancy Italian kitchen but actually comes together super easily? This Spinach & Ricotta Pasta Bake is basically what happens when you take creamy ricotta, fresh spinach, all the Parmesan you can handle, and layer it with pasta and marinara sauce in a baking dish that turns into pure comfort food heaven. It’s vegetarian, it’s impressive, it’s make-ahead friendly, and it feeds a crowd without requiring you to break a sweat. Perfect for weeknight dinners, entertaining, or meal prepping because it reheats beautifully and tastes even better the next day. Plus, it looks absolutely gorgeous when you pull it out of the oven all bubbly and golden.

Why You’ll Love This Recipe

• One-dish wonder with minimal cleanup
• Vegetarian but satisfying enough for everyone
• Make-ahead friendly for stress-free entertaining
• Freezes beautifully for future dinners
• Kid-approved but sophisticated enough for adults
• Uses simple, affordable ingredients
• That bubbly cheese top is pure heaven

The Good Stuff You’ll Need

For the Spinach-Ricotta Filling:

• 2 cups ricotta cheese
• 10 oz frozen spinach, thawed and squeezed dry
• 1 large egg
• 1/2 cup Parmesan cheese, grated
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground nutmeg
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 tsp fresh lemon juice

For the Pasta Bake:

• 1 lb penne, rigatoni, or ziti pasta
• Salt for pasta water
• 1 jar (24 oz) marinara sauce (or homemade)
• 1 can (14.5 oz) crushed tomatoes
• 2 tbsp olive oil

For the Cheese Topping:

• 2 cups mozzarella cheese, shredded (divided)
• 1/2 cup Parmesan cheese, grated (divided)
• 1/4 cup panko breadcrumbs (optional for crunch)
• 2 tbsp butter, melted

For Finishing:

• Fresh basil for garnish
• Extra Parmesan for serving
• Red pepper flakes (optional)

Let’s Do This

Step 1: Make the Spinach-Ricotta Filling

In a large bowl, combine ricotta cheese, thawed and squeezed-dry spinach, egg, Parmesan, salt, pepper, nutmeg, minced garlic, Italian seasoning, and lemon juice.

Mix until everything is well combined and smooth.

Taste and adjust seasoning — you want it savory and slightly nutty.

Set aside.

Step 2: Cook the Pasta

Bring a large pot of salted water to a boil.

Add pasta and cook according to package directions until just shy of al dente (it’ll finish cooking in the oven).

Drain well and return to the pot.

Step 3: Make the Sauce

In a medium bowl, combine marinara sauce, crushed tomatoes, and 2 tbsp olive oil.

Stir until well combined.

This is your pasta coating and baking liquid.

Step 4: Combine Pasta and Sauce

Add the sauce to the drained pasta and toss until every piece of pasta is coated.

The pasta should be swimming in sauce but not completely submerged.

Step 5: Prep the Baking Dish

Preheat your oven to 375°F.

Grease a 9×13 baking dish (or similar size).

Spread about 1/2 cup of the saucy pasta on the bottom.

Step 6: Layer Like a Pro

Top the pasta layer with spoonfuls of the spinach-ricotta filling.

You should have about 1/3 of the filling.

Top with about 1/3 of the remaining saucy pasta.

Repeat layers: ricotta filling, pasta, ricotta filling, pasta.

You should end with a pasta layer on top.

Step 7: Cheese and Breadcrumb Topping

Top with 1 cup mozzarella and 1/4 cup Parmesan cheese.

If using breadcrumbs, mix panko with melted butter and sprinkle over the cheese.

Add remaining mozzarella and Parmesan on top.

Step 8: Bake to Bubbly Glory

Cover with foil and bake for 25 minutes.

Remove foil and bake for another 15-20 minutes until the cheese is melted, bubbly, and golden brown.

The sauce should be bubbling around the edges.

Let rest for 10 minutes before serving — this helps it set up so it slices cleanly.

Step 9: Garnish and Serve

Top with fresh basil leaves.

Sprinkle with extra Parmesan.

Add red pepper flakes if desired.

Serve hot and watch people go absolutely wild for this.

Serving Suggestions

Serve with crusty garlic bread for soaking up the sauce.

A simple green salad with balsamic vinaigrette balances the richness.

Cold white wine or sparkling water complements the flavors beautifully.

Leftovers make incredible lunches throughout the week.

Switch It Up

Meat Lover: Brown 1 lb ground beef or Italian sausage and layer it in with the spinach filling.

Mushroom Addition: Sauté sliced mushrooms and add to the spinach-ricotta mixture.

Different Greens: Use kale, Swiss chard, or arugula instead of spinach.

Sun-Dried Tomato: Add chopped sun-dried tomatoes to the ricotta mixture for tangy sweetness.

Pine Nuts: Toast pine nuts and sprinkle into the ricotta filling for crunch and elegance.

Extra Herbs: Add fresh basil or oregano to the ricotta filling.

Roasted Garlic: Use roasted garlic instead of raw for mellower flavor.

Make-Ahead Magic

Assemble the entire bake up to 2 days ahead and refrigerate.

Add 10-15 minutes to baking time if starting from cold.

This freezes beautifully (unbaked) for up to 3 months — thaw overnight before baking.

Leftovers keep for 4-5 days in the fridge and reheat beautifully in the oven.

Questions People Actually Ask

Q: Should I squeeze the spinach really well? A: Yes! Excess moisture will make the bake watery. Squeeze it in a clean kitchen towel until it’s very dry.

Q: My filling seems too thick — help! A: That’s actually good — you want it to hold together. If it’s really stiff, add 1-2 tbsp milk.

Q: Can I use fresh spinach instead of frozen? A: You could, but you’d need about 5-6 cups to equal 10 oz frozen. Blanch first to remove excess water.

Q: What if I don’t have ricotta? A: Cottage cheese (drained well) or a mix of cream cheese and mozzarella can work in a pinch.

Q: My bake is too saucy/dry — help! A: Too saucy? Use less tomato mixture. Too dry? Add more marinara sauce to the layers.

Q: Can I use no-boil noodles? A: You could, but regular pasta works better since it soaks up the sauce while baking.

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