Description
A creamy and delicious Spinach & Ricotta Pasta Bake that is perfect for family dinners or gatherings.
Ingredients
Scale
- 12 oz (340g) penne or rigatoni pasta
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 10 oz (280g) fresh spinach, chopped
- 15 oz (425g) ricotta cheese
- 1 cup grated mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Optional: 1/2 cup marinara sauce for serving
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the pasta until it is al dente, drain it, and set it aside.
- In a skillet, heat olive oil and sauté the chopped onion and minced garlic for about 3–4 minutes.
- Add the chopped spinach to the skillet and cook for another 2–3 minutes until it wilts. Remove the skillet from heat and let the mixture cool slightly.
- In a large mixing bowl, combine the ricotta cheese, half of the mozzarella cheese, half of the Parmesan cheese, egg, oregano, salt, and pepper.
- Stir in the cooked pasta and spinach mixture, ensuring everything is evenly coated.
- Transfer the mixture to a greased baking dish and sprinkle the rest of the mozzarella and Parmesan on top.
- Bake for 25–30 minutes until the top is golden brown and bubbling.
- If desired, serve with a spoonful of marinara sauce on the side.
Notes
- Feel free to add other vegetables like zucchini or mushrooms for extra flavor.
- This dish can be made ahead of time and stored in the refrigerator before baking.
- Leftovers can be refrigerated and reheated for a quick meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 400