Save A creamy, comforting baked pasta dish featuring whipped ricotta, tender spinach, and a golden, cheesy topping—perfect for weeknight dinners or gatherings.
This dish quickly became a family favorite after I first served it on a busy weeknight when I needed comfort food that was easy to prepare.
Ingredients
- Pasta: 350 g (12 oz) rigatoni or penne, Salt for boiling water
- Ricotta Mixture: 400 g (14 oz) ricotta cheese, 60 ml (¼ cup) heavy cream, 50 g (½ cup) freshly grated Parmesan cheese, 1 large egg, 1 garlic clove minced, Zest of 1 lemon, ¼ tsp ground nutmeg, Freshly ground black pepper to taste, Salt to taste
- Spinach: 200 g (7 oz) fresh baby spinach or thawed squeezed-dry frozen spinach
- Assembly & Topping: 200 g (2 cups) shredded mozzarella cheese, 30 g (¼ cup) freshly grated Parmesan cheese, 2 tbsp extra-virgin olive oil
Instructions
- Preheat Oven:
- Preheat the oven to 200°C (400°F). Grease a 23 x 33 cm (9 x 13 in) baking dish with a little olive oil.
- Cook Pasta:
- Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente about 2 minutes less than package instructions. Drain and set aside.
- Sauté Spinach:
- Heat 1 tbsp olive oil in a large skillet over medium heat. Add the spinach and sauté for 2–3 minutes until wilted. Remove from heat let cool slightly and chop coarsely if needed.
- Mix Ricotta:
- In a food processor or large mixing bowl combine the ricotta heavy cream 50 g Parmesan egg garlic lemon zest nutmeg salt and pepper. Blend or whisk until smooth and creamy.
- Combine Ingredients:
- Toss together the drained pasta wilted spinach and whipped ricotta mixture until evenly coated.
- Assemble Dish:
- Transfer half the pasta mixture to the prepared baking dish. Sprinkle with half the mozzarella. Add the remaining pasta then top with the rest of the mozzarella and 30 g Parmesan.
- Bake:
- Drizzle with 1 tbsp olive oil. Bake for 25–30 minutes or until bubbling and golden brown on top.
- Rest and Serve:
- Let rest for 5 minutes before serving.
Save This recipe is perfect for sharing with family on cozy evenings and always brings everyone together at the table.
Required Tools
Large pot, Large skillet, Mixing bowls, Food processor or whisk, Baking dish (23 x 33 cm / 9 x 13 in), Knife and cutting board
Allergen Information
Contains milk eggs and wheat (gluten). Double-check labels for cheese and pasta if concerned about allergens.
Nutritional Information
Calories 520, Total Fat 26 g, Carbohydrates 48 g, Protein 25 g per serving
Save This baked pasta is a simple yet flavorful dish that elevates weeknight dinners with ease.
Recipe Guide
- → How do I prevent the pasta from becoming mushy?
Cook the pasta just until al dente, slightly under the package instructions, so it holds its shape during baking.
- → Can I use frozen spinach instead of fresh?
Yes, thaw and squeeze out excess water from frozen spinach before sautéing to maintain texture and prevent sogginess.
- → What cheeses complement the whipped ricotta and spinach?
Freshly grated Parmesan and shredded mozzarella add a savory and melty topping that enhances the creamy ricotta base.
- → Is there a way to add more flavor without overpowering the dish?
Incorporate a pinch of chili flakes or fresh herbs like basil or parsley to subtly boost the dish’s aroma and depth.
- → How long should the dish rest after baking?
Allow the baked pasta to rest for about 5 minutes so it firms up slightly and becomes easier to serve.