Spinach Ricotta Pasta Bake

Spinach ricotta pasta bake is the kind of weeknight dinner that feels like a treat without asking much of you. It is creamy, cheesy, and packed with tender spinach, all baked together under a bubbly layer of golden mozzarella. If you have ever loved spinach and ricotta stuffed shells or cannelloni, this dish gives you all of that flavor with none of the fiddly work.

I still remember the first time I threw this together on a Monday night with a tub of ricotta and a bag of frozen spinach sitting in my fridge. My family gathered around the table, and the pan was scraped clean before I even sat down. Since then, this spinach ricotta pasta bake has become one of my most-requested recipes at home.

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Ingredients for Spinach Ricotta Pasta Bake

I always keep ricotta, frozen spinach, and a bottle of tomato passata stocked in my kitchen for exactly this kind of recipe. They are affordable, simple to work with, and come together into something that tastes far more impressive than the effort involved. Here is everything you will need:

Pasta and Topping:

• 10 oz ziti pasta, uncooked (or any short pasta you have on hand)
• 1 1/2 cups mozzarella cheese, shredded I recommend adding an extra handful if you love a thick, pull-apart cheese crust

Ricotta Mixture:

• 1 lb ricotta cheese my preference is whole-milk ricotta for the creamiest result
• 1/2 cup parmesan cheese, grated
• 2 garlic cloves, crushed
• 12 oz frozen chopped spinach, thawed and squeezed very dry pro tip: use a clean kitchen towel and wring out as much liquid as possible, this prevents a watery bake
• 1 cup mozzarella cheese, shredded
• 3/4 tsp salt and black pepper

Shortcut Pasta Sauce:

• 1 tbsp extra virgin olive oil
• 2 garlic cloves, minced
• 24 oz tomato passata, one standard bottle in my experience, plain tomato sauce like Hunt’s works just as well if passata is not available at your store
• 1 tsp onion powder
• 1 tsp garlic powder
• 2 tsp dried Italian mixed herbs (or a mix of dried basil, oregano, parsley, and thyme)
• 1/2 tsp dried chili flakes, optional
• 1 tsp sugar
• 1 tsp salt
• Black pepper to taste
• 2 tbsp water, only if the sauce feels too thick

To Serve:

• Parmesan cheese, freshly grated

Step-by-Step Instructions

I recommend reading through all the steps once before you start. This bake comes together quickly, and having everything prepped makes the process smooth and stress-free.

Step 1: Preheat your oven to 350 degrees F. Lightly grease a large heatproof baking dish and set it aside.

Step 2: Make the shortcut pasta sauce. Pour about 1/4 cup of passata out of the bottle to create room. Add the olive oil, minced garlic, onion powder, garlic powder, Italian herbs, chili flakes, sugar, salt, and pepper directly into the bottle. Screw the lid on tightly and shake well until everything is combined. Set aside.

Step 3: Bring a large pot of salted water to a boil. Cook the pasta for 1 minute less than the package directions it will finish cooking in the oven. Before draining, scoop out 1 full mug of pasta cooking water and set it aside. Drain the pasta.

Step 4: In a very large bowl, combine the ricotta, grated parmesan, crushed garlic, squeezed spinach, shredded mozzarella, salt, and pepper. Stir everything well. If the mixture feels stiff or crumbly, add a splash of the reserved pasta water and stir until it turns creamy and smooth. The starch in that water is the secret to a silky, cohesive filling.

Step 5: Add the drained pasta to the ricotta mixture and stir until every piece is well coated. Transfer everything into your prepared baking dish and spread it out into an even layer.

Step 6: Pour the pasta sauce evenly over the top. Sprinkle the remaining 1 1/2 cups of shredded mozzarella over the sauce. Loosely cover the dish with foil do not press it down tight, just tent it loosely so steam can circulate.

Step 7: Bake covered for 25 minutes. Remove the foil and bake for another 10 minutes until the cheese is fully melted, bubbly, and starting to turn golden at the edges.

Step 8: Serve hot straight from the baking dish with a generous shower of freshly grated parmesan on top.

What to Serve with Spinach Ricotta Pasta Bake

This bake is rich and creamy, so the best sides are light, fresh, or slightly crisp to balance all that cheesy goodness.

Garlic Bread: A classic pairing for a reason. Buttery, crispy slices are perfect for scooping up the saucy, cheesy pasta from the dish. Nothing beats it on a cozy weeknight.

Simple Green Salad: A crisp romaine or arugula salad with a bright lemon vinaigrette cuts through the richness beautifully. If you want a heartier option, try this creamy avocado ranch pasta salad on the side for a fun, crowd-pleasing combo.

Roasted Cherry Tomatoes: A handful of tomatoes roasted with olive oil and a pinch of salt adds a sweet, jammy contrast that pairs perfectly with the creamy ricotta layer.

Spinach Feta Flatbread: If you want to lean into the Italian flavors, this spinach feta flatbread pizza makes a fantastic starter or side that ties the whole meal together.

Chicken Parmesan: For a heartier table, serve slices of baked chicken parmesan pasta alongside this bake. The tomato and cheese flavors echo each other beautifully.

Tuscan Chicken: A lighter, saucy protein pairs wonderfully with this pasta bake. This ultra creamy Tuscan chicken pasta brings complementary Italian herbs and a rich sauce that feels right at home on the same table.

One-Pot Garlic Parmesan Pasta: If you are feeding a bigger crowd and need an extra side, this one-pot garlic parmesan pasta is simple, fast, and uses pantry staples you likely already have.

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Storage and Serving Tips

Leftovers keep well in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, which makes this a great recipe to prep ahead for busy weeknights.

To reheat, warm individual portions in the microwave with a small splash of water to keep the ricotta from drying out. To reheat the whole dish, cover it with foil and warm in a 325 degree F oven for about 15 minutes until heated through.

Pro tip: if you want to freeze this dish, assemble it completely but do not bake it. Wrap tightly with foil and freeze for up to 3 months. Thaw overnight in the refrigerator, then bake as directed. This spinach ricotta pasta bake is a fantastic freezer meal for new parents, busy families, or anyone who loves having a comforting dinner ready to go.

FAQs

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Spinach Ricotta Pasta Bake

A creamy, cheesy pasta bake loaded with spinach and ricotta that tastes just like stuffed shells with none of the fiddly work. Perfect for busy weeknights.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 portions

Course: Dinner, Main Course

Cuisine: Italian-American

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

• 10 oz ziti pasta uncooked, or any short pasta such as penne or rigatoni
• 1.5 cup mozzarella cheese shredded, for topping
• 1 lb ricotta cheese whole-milk preferred for creamiest result
• 0.5 cup parmesan cheese grated
• 2 garlic cloves crushed, for ricotta mixture
• 12 oz frozen chopped spinach thawed and excess liquid squeezed out thoroughly
• 1 cup mozzarella cheese shredded, for ricotta mixture
• 0.75 tsp salt and black pepper
• 1 tbsp extra virgin olive oil
• 2 garlic cloves minced, for sauce
• 24 oz tomato passata one standard bottle, or substitute plain tomato sauce such as Hunt’s
• 1 tsp onion powder
• 1 tsp garlic powder
• 2 tsp dried Italian mixed herbs or a mix of dried basil, oregano, parsley, and thyme
• 0.5 tsp dried chili flakes optional
• 1 tsp sugar
• 1 tsp salt for sauce
• 2 tbsp water only if sauce feels too thick
• parmesan cheese freshly grated, for serving

Equipment

• Large heatproof baking dish
• Large mixing bowl
• Large pot for boiling pasta
• Aluminum foil

Method

 

1. Preheat your oven to 350 degrees F. Lightly grease a large heatproof baking dish and set aside.
2. Make the shortcut pasta sauce. Pour about 1/4 cup of passata out of the bottle to make room. Add the olive oil, minced garlic, onion powder, garlic powder, Italian herbs, chili flakes, sugar, salt, and pepper directly into the bottle. Screw the lid on tight and shake well until fully combined.
3. Bring a large pot of salted water to a boil. Cook the pasta for 1 minute less than package directions. Before draining, scoop out 1 full mug of pasta cooking water and set aside. Drain the pasta.
4. In a very large bowl, combine the ricotta, parmesan, crushed garlic, squeezed spinach, shredded mozzarella, salt, and pepper. Stir well. If the mixture feels stiff or crumbly, add a splash of the reserved pasta water and mix until creamy and smooth.
5. Add the drained pasta to the ricotta mixture and stir until every piece is well coated. Transfer into the prepared baking dish and spread into an even layer.
6. Pour the pasta sauce evenly over the top. Sprinkle with the remaining 1 1/2 cups of shredded mozzarella. Loosely tent foil over the dish.
7. Bake covered for 25 minutes. Remove the foil and bake for another 10 minutes until the cheese is melted, bubbly, and lightly golden at the edges.
8. Serve hot straight from the dish with freshly grated parmesan on top.

Notes

Reserve pasta cooking water before draining  the starch helps create a creamy, cohesive ricotta mixture. To freeze, assemble without baking, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.