This Spinach and Ricotta Pasta Bake is SO easy to make. Full of delicious cheese flavours and on the table in under 30 minutes with NO sauce making.
Are you ready for your new favourite pasta dish?
Enter.. Spinach and Ricotta Pasta Bake of dreams.
I LOVE Ricotta and Spinach Stuffed pasta shells or cannelloni but honestly? Who has got time to faff about stuffing a pasta shell on a weeknight (or possibly any time?)
Always looking for a shortcut, I tried just flinging everything in and it is blooming DELICIOUS. Add a shortcut tomato mixture on top (no tomato sauce cooking) and here it is, my dream midweek meal.
✅ All. That. CHEESE!
✅ So super easy, no sauce cooking required.
✅ Vegetarian and complete with 2 of your 5 a day.
What I used to make this Spinach and Ricotta Pasta recipe:
Pasta – I used Rigatoni, but you could use whichever shapes you have to hand.
Spinach – I use frozen LEAF (not chopped, it changes the texture) and add it to the pasta to cook. If you’d prefer to use fresh, just add it to the pasta about 1 or 2 minutes before you drain it, to wilt.
Ricotta – You can use low fat ricotta if you prefer but the sauce may be a little less creamy.
Parmesan Cheese – Parmesan cheese is optional, but I try and use it if we have it available as it adds a lovely flavour. Grana Padano is a good, slightly cheaper alternative to Parmesan.
Tinned tomatoes – Use good quality tinned tomatoes, they make the whole dish!
Garlic Powder – Be sure to use garlic POWDER not garlic SALT. Very different!
Dried Oregano – You can use fresh if you prefer, but you will need to double the amount.
Chilli flakes – Please add this even if you think you don’t like spice, it just adds a lovely warmth.
Mozzarella – I used that pre grated Mozzarella for this (rather than buffalo mozzarella) as it’s quick and easy to sprinkle. You can use whichever you have.
How to make this Spinach and Ricotta Pasta bake:
This recipe is made in three easy steps:
- Boil your pasta with the frozen spinach until only just cooked. (Be sure not to overcook the pasta as it will cook a little more in the oven.) Drain and mix up with the cheeses.
- Meanwhile mix up the ingredients for the tomato topping and spoon over the pasta mixture.
- Add more cheese and bake. That’s it!
Tips for making this Pasta Bake recipe:
- Check the pasta and spinach pack cooking instructions, in case either say less or more than 10 minutes.
- If using fresh spinach, do not boil for 10 minutes, just add to the pasta in boiling water for 2 minutes before draining.
- If you would like a wetter, creamier sauce, you can use 2 packs of ricotta instead of 1, so 500g.
- When you drain the pasta and spinach, allow a little water to remain. This tasty starchy water will make a sauce with the ricotta. To do this, I tend to just drain in a sieve, very quickly to get the majority but not ALL of the water out.
- This dish is vegetarian if using vegetarian versions of the cheeses.
Fancy some other easy pasta recipes? How about:
- Creamy Sausage Pasta (all cooked in one pan, you guys give this RAVE reviews)
- Tuna Salad with Pasta (so easy and kids LOVE it)
- Chicken Pesto Pasta (a classic and always a fave, plus, HOW pretty?!)
- Tuna Pasta Bake with Cheesy Topping (another children favourite, great store cupboard standby)
Hope you enjoy this recipe. I’d love to know how you got on and what you thought of it if you make this.
Please rate the recipe using the ⭐️ on the recipe below!
Also, if you fancy showing me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations and try and share as many of them as I can.
Spinach and Ricotta Pasta Bake Recipe
This Spinach and Ricotta Pasta Bake is SO easy to make. Full of delicious cheese flavours and on the table in under 30 minutes with NO sauce making.
Ingredients
- 250 g Dried pasta shapes
- 350 g Frozen spinach Or fresh if you prefer, see notes
For the tomato sauce:
- 800 g Tinned tomatoes
- 1 tbsp Tomato puree
- 2 tsp Garlic powder
- 1 tbsp Dried oregano
- 1 tbsp Honey Or sugar if you prefer
- 0.5 tsp Dried chilli flakes Or more, to taste
- 2 tbsp Olive oil
- Sea salt and freshly ground pepper
For the ricotta sauce:
- 250 g Ricotta cheese See recipe notes
- 100 g Mozzarella Grated
- 2 tsp Garlic powder
- 50 g Parmesan cheese Grated (optional)
- Sea salt and freshly ground pepper
For topping:
- 150 g Mozzarella Grated
To garnish:
- 20 g Fresh basil
Instructions
Preheat the oven to 220C.
Cook the pasta and spinach in boiling, salted for 10 minutes, until JUST cooked.
Meanwhile, open the tinned tomatoes and drain the liquid from them using a sieve.
Add all of the other tomato sauce ingredients to the drained tomatoes and stir well.
When the pasta and spinach are cooked, drain the majority of the water (see recipe notes).
Add the ricotta sauce ingredients and stir thoroughly, but gently. Pour into a casserole dish.
Top with the tomato mixture and the remaining mozzarella cheese.
Pop into the oven for 15 minutes or until the cheese is golden and bubbling.
Sprinkle with fresh basil and serve.
Recipe Notes
- Check the pasta and spinach pack cooking instructions, in case either say less or more than 10 minutes.
- If using fresh spinach, do not boil for 10 minutes, just add to the pasta in boiling water for 2 minutes before draining.
- If you would like a wetter, creamier sauce, you can use 2 packs of ricotta instead of 1, so 500g.
- Parmesan cheese is optional, but I try and use it if we have it available as it adds a lovely flavour. Grana Padano is a good, slightly cheaper alternative to Parmesan.
- When you drain the pasta and spinach, allow a little water to remain. This tasty starchy water will make a sauce with the ricotta. To do this, I tend to just drain in a sieve, very quickly to get the majority but not ALL of the water out.
Hi stumbled cross your blog today, looking forward to trying out lots of your recipes! Which frozen spinach did you use? also where did you obtain the garlic powder. I can only find blue granules (not the same) or brooch salt. Thanks,
Should have read garlic granules!