Go Back
+ servings
Print
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

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

  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

  • 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.
Nutrition Facts
Spinach and Ricotta Pasta Bake Recipe
Amount per Serving
Calories
761
% Daily Value*
Fat
 
34
g
52
%
Saturated Fat
 
17
g
106
%
Cholesterol
 
90
mg
30
%
Sodium
 
985
mg
43
%
Potassium
 
1238
mg
35
%
Carbohydrates
 
77
g
26
%
Fiber
 
9
g
38
%
Sugar
 
17
g
19
%
Protein
 
41
g
82
%
Vitamin A
 
11870
IU
237
%
Vitamin C
 
24.5
mg
30
%
Calcium
 
816
mg
82
%
Iron
 
6.6
mg
37
%
* Percent Daily Values are based on a 2000 calorie diet.