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Cheesy Spinach and Ricotta Pasta Bake

Spinach and Ricotta Pasta

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Cook Time 30 minutes
Total Time 30 minutes
Servings: 6
Course: Main Course
Cuisine: Italian
Calories: 621
Ingredients Method Notes

Ingredients
  

For the Cheesy Pasta Base:
  • 400 g small pasta such as penne, rigatoni, or small shells
  • 375 g ricotta cheese
  • 2 cups 300 g freshly shredded mozzarella cheese
  • 1 cup 100 g freshly grated parmesan cheese (divided)
  • 3 cups 130 g firmly packed baby spinach
  • Zest of 1 lemon
  • 1 tsp freshly grated garlic
  • 1/2 tsp sea salt flakes
  • 1/2 tsp freshly cracked black pepper
For the Topping:
  • 500 g good-quality tomato pasta sauce
  • 1/2 cup 125 g pesto (store-bought or homemade)
  • 1/3 cup 20 g panko breadcrumbs
  • Olive oil spray
  • Olive oil for serving
  • Chili red pepper flakes (optional, for serving)

Method
 

  1. Preheat the oven to 400°F (200°C) or 350°F (180°C) fan-forced.
  2. Cook the pasta according to the package instructions minus 2 minutes.
  3. In a large bowl, mix together the ricotta, mozzarella, half the parmesan, the spinach, lemon zest, garlic, salt, and pepper.
  4. Drain the pasta and add it to the ricotta mixture, mixing with a wooden spoon until well combined.
  5. Spoon 1/2 cup of the tomato sauce into the base of a large baking dish.
  6. Add the cheesy pasta mixture to the dish, then dollop spoonfuls of the pesto evenly on top.
  7. Pour the remaining pasta sauce over the pesto and pasta mixture.
  8. Sprinkle the top with the breadcrumbs and the remaining parmesan cheese.
  9. Spray the topping generously with olive oil and bake for 10–12 minutes until golden brown.
  10. Turn the oven to grill (broil) and cook for a further 1–2 minutes, or until the top is extra crispy.
  11. 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.