Cheese pulling from a bake recipe

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. 

Course Main Course
Cuisine Family Food, Italian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 People
Calories 761 kcal
Author Sarah Barnes


  • 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
Metric - Imperial


  1. Preheat the oven to 220C.

  2. Cook the pasta and spinach in boiling, salted for 10 minutes, until JUST cooked.

  3. Meanwhile, open the tinned tomatoes and drain the liquid from them using a sieve.

  4. Add all of the other tomato sauce ingredients to the drained tomatoes and stir well.

  5. When the pasta and spinach are cooked, drain the majority of the water (see recipe notes).

  6. Add the ricotta sauce ingredients and stir thoroughly, but gently. Pour into a casserole dish.

  7. Top with the tomato mixture and the remaining mozzarella cheese.

  8. Pop into the oven for 15 minutes or until the cheese is golden and bubbling.

  9. Sprinkle with fresh basil and serve.

Recipe Notes

Nutrition Facts
Spinach and Ricotta Pasta Bake Recipe
Amount Per Serving
Calories 761 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 17g106%
Cholesterol 90mg30%
Sodium 985mg43%
Potassium 1238mg35%
Carbohydrates 77g26%
Fiber 9g38%
Sugar 17g19%
Protein 41g82%
Vitamin A 11870IU237%
Vitamin C 24.5mg30%
Calcium 816mg82%
Iron 6.6mg37%
* Percent Daily Values are based on a 2000 calorie diet.