Spinach Ricotta Pasta Bake

Creamy, cheesy, and deeply satisfying, this Spinach Ricotta Pasta Bake is the kind of meal that instantly makes life easier—and tastier. Packed with tender pasta, a rich ricotta–spinach filling, and a quick homemade tomato sauce, it’s the perfect answer to busy weeknights, cozy weekends, or stress-free entertaining. From the very first bite, you get that irresistible balance of fresh greens, velvety cheese, and bubbling baked goodness. This recipe is designed to be simple yet impressive, delivering big comfort with minimal effort while still feeling special enough to serve to guests.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Comfort Food Classic, Upgraded – Creamy ricotta and spinach meet a bright tomato sauce for the perfect flavor balance.
• Simple, Pantry-Friendly Ingredients – No fancy items; everything is easy to find and budget-conscious.
• Perfect for Make-Ahead Meals – Assemble ahead, bake later, and enjoy stress-free dinners.
• Crowd-Pleaser – A guaranteed hit with family, kids, and guests alike.
• Baked to Golden Perfection – Bubbling cheese and a lightly crisped top make every serving irresistible.

What truly sets this Spinach Ricotta Pasta Bake apart is the smart shortcut tomato sauce—mixed directly in the bottle—saving time without sacrificing flavor. The creamy ricotta mixture stays luscious (never dry), while the baked finish brings everything together into one cozy, oven-to-table dish that feels like a warm hug.

Ingredients Needed

Below is a clear breakdown of everything you’ll need, grouped for ease and clarity. The ingredients remain true to the original list, with small notes to help you get the best results.

For the Pasta Base

• 300 g / 10 oz ziti pasta, uncooked
  (Any short pasta like penne or rigatoni works well)
• 1½ cups shredded mozzarella cheese, for topping
  (Feel free to add more if you love extra cheese)

For the Creamy Ricotta & Spinach Filling

• 500 g / 1 lb ricotta cheese
  (Full-fat ricotta gives the creamiest texture)
• ½ cup grated Parmesan cheese
• 2 garlic cloves, crushed
• 350 g / 12 oz frozen chopped spinach, thawed and well-drained
  (Press out excess liquid to avoid a watery bake)
• 1 cup shredded mozzarella cheese
• ¾ teaspoon salt and black pepper, or to taste

For the Shortcut Tomato Pasta Sauce

• 1 tablespoon extra virgin olive oil
• 2 garlic cloves, finely minced
• 700 g / 24 oz tomato passata (one standard bottle)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 teaspoons dried Italian mixed herbs
• ½ teaspoon dried chili flakes, optional, to taste
• 1 teaspoon sugar, to balance acidity
• 1 teaspoon salt
• Freshly ground black pepper, to taste
• 2 tablespoons water, only if needed

How to Make Spinach Ricotta Pasta Bake

Preheat and Prepare

1. Preheat your oven to 350°F (180°C).
   This ensures even baking and helps the cheese melt smoothly without overcooking the pasta later.

Make the Shortcut Tomato Sauce

2. Prepare the passata bottle.
   Pour out about ¼ cup of tomato passata to create space for the seasonings. This trick allows you to mix everything quickly without dirtying extra bowls.
3. Add the sauce flavorings.
   Into the bottle, add olive oil, minced garlic, onion powder, garlic powder, Italian herbs, chili flakes (if using), sugar, salt, black pepper, and water if needed.
4. Shake well.
   Secure the lid tightly and shake vigorously until everything is fully combined. The result is a well-seasoned, vibrant sauce with almost no cleanup.

Cook the Pasta

5. Boil the pasta just shy of al dente.
   Cook according to package instructions minus one minute. This prevents the pasta from becoming mushy once baked.
6. Reserve pasta water.
   Before draining, scoop out one mug of pasta cooking water. This starchy liquid helps loosen the ricotta mixture if needed.
7. Drain and set aside.

Prepare the Ricotta & Spinach Mixture

8. Mix the creamy filling.
   In a very large bowl, combine ricotta, Parmesan, crushed garlic, spinach, shredded mozzarella, salt, and pepper.
9. Adjust the texture.
   If the mixture feels too thick, add a splash of the reserved pasta water until it becomes smooth and creamy. This step ensures a luxurious final texture.

Assemble the Bake

10. Combine pasta and filling.
    Add the drained pasta to the ricotta mixture and gently stir until every piece is coated.
11. Transfer to a baking dish.
    Spread the mixture evenly into a lightly greased, heatproof baking dish.
12. Top with sauce and cheese.
    Pour the tomato sauce evenly over the pasta, then sprinkle generously with the remaining mozzarella.

Bake Until Golden

13. Cover loosely with foil and bake for 25 minutes.
    This allows everything to heat through without drying out.
14. Uncover and finish baking.
    Remove the foil and bake for another 10 minutes, or until the cheese is melted, bubbly, and lightly golden on top.
15. Rest briefly and serve.
    Let the bake sit for 5 minutes before serving—this helps it set and makes slicing easier.

Serving and Storage Tips

Serving Ideas

• Serve hot straight from the oven with a crisp green salad or garlic bread.
• Add a drizzle of olive oil or fresh basil for a restaurant-style finish.
• Pair with roasted vegetables for a more substantial meal.

Storage

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven at 170°C / 340°F, covered, until warmed through.
• Microwave reheating works too—add a spoon of water to keep it moist.

Helpful Notes

• Drain spinach thoroughly – excess moisture can make the bake watery.
• Use full-fat ricotta for the best flavor and texture.
• Customize the cheese – a little provolone or fontina adds extra depth.
• Add protein – cooked chicken or mushrooms work beautifully.
• For extra browning, switch to broil mode for 1–2 minutes at the end (watch closely).

Conclusion

This Spinach Ricotta Pasta Bake is everything a great baked pasta should be: creamy, comforting, easy to make, and endlessly satisfying. With its smart shortcuts, balanced flavors, and crowd-pleasing appeal, it’s a recipe you’ll come back to again and again—whether you’re cooking for family, friends, or just yourself. The combination of spinach, ricotta, and bubbling cheese creates a dish that feels indulgent yet wholesome, making it perfect for both everyday meals and special occasions.

If you tried this recipe, I’d love to hear from you! Leave a comment and a star rating below, and don’t forget to share it on Pinterest or Facebook to inspire others.
👉 What variations did you try—extra cheese, added protein, or a spicy twist? Let us know!

Frequently Asked Questions (FAQ)

Can I use fresh spinach instead of frozen?

Yes. Sauté fresh spinach briefly until wilted, then squeeze out excess moisture before adding it to the ricotta mixture.

How do I make this recipe gluten-free?

Simply swap the pasta for your favorite gluten-free short pasta. Cook it slightly under al dente to prevent over-softening.

Can I freeze Spinach Ricotta Pasta Bake?

Absolutely. Assemble the dish, cover tightly, and freeze unbaked for up to 2 months. Bake from frozen, adding extra time.

Why did my pasta bake turn watery?

This usually happens if the spinach wasn’t drained well or if low-fat ricotta was used. Press spinach firmly and use full-fat ricotta.

How thick should the ricotta mixture be?

It should be creamy and spoonable, not stiff. A splash of pasta water helps achieve the perfect consistency.