Description
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.
Ingredients
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)
Instructions
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.
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.
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.
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.
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.
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.
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.
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.
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.
Notes
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.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: ~385 kcal
- Carbohydrates: ~48g
- Protein: ~18g