Are you searching for a super easy dinner that feels like a big, warm hug? You just found it! This Spinach and Ricotta Pasta Bake is the ultimate comfort food, perfect for busy weeknights when you need a delicious meal on the table fast.
Unlike fiddly stuffed shells or complicated lasagnas, this bake comes together in about 5 minutes of prep time. It’s loaded with creamy ricotta, mozzarella, fresh spinach, and a hint of bright lemon. The best part? It uses rich tomato sauce and pops of pesto to create a truly unforgettable flavor.
Best of all, this recipe is naturally vegetarian and a fantastic way to sneak in some greens. You can have this golden, crispy-topped pasta casserole ready to eat in just 30 minutes!
What’s in Spinach and Ricotta Pasta Bake?
This cheesy pasta bake is built on a foundation of simple, inexpensive ingredients that create a rich and savory flavor profile.
The heart of the dish is a three-cheese mixture. Ricotta cheese provides a light, fluffy texture, similar to what you’d find in lasagna. Mozzarella melts beautifully to create those satisfying cheese pulls. Finally, Parmesan is sprinkled on top for a sharp, salty crust.
We use fresh baby spinach for a wonderful boost of color and nutrients, combined with a secret weapon: lemon zest. This bright citrus oil adds an incredible, fresh flavor that cuts through the richness of the cheese and takes the bake to the next level.
What Can I Add?
One of the great things about this cheesy pasta is how flexible it is. You can easily customize it based on what you have in your fridge or what your family prefers.
- For Meat Lovers: Add shredded cooked chicken breast or diced ham right into the cheesy ricotta mixture before baking. This turns it into a heartier, protein-packed meal.
- Boost the Veggies: Feel free to stir in up to 2 cups of extra vegetables. Great additions include sautéed mushrooms, roasted zucchini (courgettes), or frozen peas. If you have picky eaters, try grating some lightly steamed broccoli into the cheese mix!
- Pesto Alternatives: If you have a nut allergy or just don’t like pesto, you can simply leave it out. The dish is still delicious! Alternatively, use a store-bought or homemade nut-free pesto.
How to Make Cheesy Spinach Pasta Bake Step by Step
This easy weeknight dinner recipe is mostly hands-off. Follow these steps for perfect results every time.
- Prep the Oven: Preheat your oven to 400°F (200°C) for a conventional oven or 350°F (180°C) for a fan-forced oven.
- Cook the Pasta: Boil your chosen pasta according to the package directions, but remove it from the heat two minutes early. This is important because the pasta will finish cooking in the oven.
- Make the Filling: In a large bowl, mix the ricotta, mozzarella, half of the parmesan, the spinach, lemon zest, garlic, salt, and pepper.
- Combine: Drain the pasta well, then add it to the bowl with the ricotta mixture. Stir everything together gently with a wooden spoon until the pasta is completely coated.
- Layer the Bake: Spoon about 1/2 cup of the tomato pasta sauce into the bottom of a large baking dish (around 9×13 inches). Spread it out evenly.
- Add Cheese & Pesto: Scoop the cheesy pasta mixture on top of the sauce layer. Then, dollop spoonfuls of pesto randomly over the pasta.
- Final Topping: Pour the remaining pasta sauce over the top layer of the pasta.
- Create the Crust: Sprinkle the remaining parmesan cheese and the panko breadcrumbs over the sauce. Spray the top generously with olive oil spray.
- Bake: Bake in the top half of the oven for 10–12 minutes until the topping is golden brown.
- Crisp It Up: Turn the oven to grill (broil) and cook for just 1–2 minutes more. Keep a close eye on it during this step—it can burn quickly!
- Serve: Drizzle with a little extra olive oil and a sprinkle of chili flakes, if you like a little heat. Enjoy!
Recipe Tips for Success!
Want to make sure your Spinach and Ricotta Pasta turns out absolutely perfect? Follow these simple chef tips:
- Undercook the Pasta: Remember to cook the pasta for two minutes less than the package says. This prevents it from getting mushy when it bakes in the sauce.
- Don’t Skip the Lemon: The lemon zest adds a beautiful, fresh balance to the richness of the cheeses. We highly recommend using it!
- Always Taste & Adjust: Before you put the pasta mixture into the baking dish, give it a quick taste. If it seems a little bland, stir in a pinch more salt or pepper. Proper seasoning is key.
- The Broiler Trick: Using the broiler for the last minute or two is what gives you that incredibly crispy, golden-brown crust. Don’t walk away from the oven during this step!
What to Serve with Spinach and Ricotta Pasta Bake
Since this cheesy casserole is already rich and hearty, it pairs perfectly with simple, fresh side dishes.
- Fresh & Green: A simple green leafy salad with a light vinaigrette is a perfect contrast to the creamy pasta.
- Classics: You can never go wrong with warm, buttery garlic bread. Use the sauce to dip the bread!
- Easy Vegetables: Try serving it alongside simple steamed vegetables like broccoli, cauliflower, or carrots.
Storage & Reheating
This Spinach and Ricotta Pasta family-favorite recipe is also great for meal prepping or freezing for future dinners.
Leftovers: Any cooked leftovers can be kept in an airtight container in the refrigerator for up to 2 days. To reheat, microwave individual servings until warmed through.
Freezing (Unbaked): You can assemble the entire pasta bake right up to the point of baking. Cover the dish tightly in foil and freeze it for up to 3 months. To cook, thaw it completely overnight in the fridge. Bake it covered with foil for 30 minutes, then uncover and bake for another 15 minutes until it’s golden and hot all the way through.
Conclusion
There you have it—a classic, creamy, and comforting Spinach and Ricotta Pasta that takes less than half an hour to prepare. It’s simple, delicious, and guaranteed to become a regular in your dinner rotation. Give it a try tonight and let us know how your family loved this simple weeknight edit!
try this : Easy One-Pot Creamy Cajun Chicken Pasta
Ingredients
Method
- Preheat the oven to 400°F (200°C) or 350°F (180°C) fan-forced.
- Cook the pasta according to the package instructions minus 2 minutes.
- In a large bowl, mix together the ricotta, mozzarella, half the parmesan, the spinach, lemon zest, garlic, salt, and pepper.
- Drain the pasta and add it to the ricotta mixture, mixing with a wooden spoon until well combined.
- Spoon 1/2 cup of the tomato sauce into the base of a large baking dish.
- Add the cheesy pasta mixture to the dish, then dollop spoonfuls of the pesto evenly on top.
- Pour the remaining pasta sauce over the pesto and pasta mixture.
- Sprinkle the top with the breadcrumbs and the remaining parmesan cheese.
- Spray the topping generously with olive oil and bake for 10–12 minutes until golden brown.
- Turn the oven to grill (broil) and cook for a further 1–2 minutes, or until the top is extra crispy.
- Serve immediately drizzled with olive oil and a sprinkle of chili flakes (if using).
Notes
- To add protein, stir in 200 g (7 oz) of shredded cooked chicken or 100 g (3½ oz) of chopped ham into the pasta mixture before baking.
- The lemon zest is optional, but it adds a lovely brightness and is highly recommended to balance the richness of the cheese.
