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Spinach and Ricotta Pasta Bake Recipe

Spinach and Ricotta Pasta Bake Recipe

Spinach Pasta Bake is creamy, cheesy, loaded with spinach, and bathed in delicious tomato sauce!
5 from 3 votes
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American, Italian
Servings 6 Servings
Calories 565 kcal

Ingredients
  

  • 10 oz ziti or any short pasta of your choice, cooked and drained (reserve one cup cooking water)
  • 1 cup mozzarella cheese, freshly shredded

For the cheese mixture:

  • 16 oz ricotta cheese
  • ½ cup parmesan cheese
  • 1 cup mozzarella cheese
  • 3 garlic cloves, minced
  • 12 oz frozen spinach, thawed and chopped
  • Salt and pepper to taste

For the tomato sauce:

  • 24 oz tomato puree
  • 1 ½ tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp Italian seasoning
  • ½ tsp red pepper flakes
  • 1 tsp sugar
  • Salt and pepper to taste

Instructions
 

  • Preheat the oven to 350 F. Into the can or bottle of tomato puree, mix in the olive oil, garlic and onion powder, Italian seasoning, red pepper flakes, sugar, salt, and pepper.
  • Shake it or mix it with a spoon until well combined
  • Prepare the cheese mixture: chop the thawed spinach and place it in a colander. Press it down to drain any excess liquid. Transfer it to a large bowl and add the minced garlic, ricotta, parmesan and mozzarella cheeses.
  • Mix everything well and season with salt and pepper. Add enough pasta cooking water to make the mixture creamy, about ¼ cup (may be more or less depending on the consistency of your mixture)
  • Add the cooked pasta to the cheese/spinach mixture and spoon in into a 9x13 inch baking dish
  • Pour the prepared tomato sauce evenly on top
  • Sprinkle one cup of freshly grated mozzarella on top and bake for 30-35 minutes or until the cheese is melted and bubbly. Serve with freshly chopped parsley as garnish.

Nutrition

Calories: 565kcalCarbohydrates: 53gProtein: 32gFat: 26gSaturated Fat: 14gCholesterol: 81mg