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.
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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
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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.
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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
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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.
