Some meals just scream comfort. This Baked Spinach & Ricotta Pasta is exactly that — creamy, cheesy, and cozy enough to make you forget about the cold outside. It’s the ultimate winter favorite that feels indulgent but is secretly kind of wholesome thanks to spinach.
One pan, cheesy goodness, and minimal fuss — your future self will thank you.
Why This Recipe Is Awesome
- Cheesy and indulgent without being overwhelming
- Packed with spinach for a subtle veggie boost
- Perfect for meal prep or a weeknight dinner
- One dish, one pan, zero drama
- Crowd-pleasing — even picky eaters love it
Ingredients You’ll Need
Pasta & Cheese
- 10–12 oz pasta (penne, rigatoni, or fusilli)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella
- ½ cup grated Parmesan
Vegetables
- 4 cups fresh spinach (or frozen, thawed and drained)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Sauce & Seasoning
- 2 cups marinara or tomato sauce
- Olive oil
- Salt & black pepper
- Italian seasoning or dried oregano
- Optional: red pepper flakes for a kick
Step-by-Step Instructions
- Cook the pasta
Boil pasta until al dente. Drain and set aside. - Prepare the filling
Heat olive oil in a pan, sauté onion and garlic until soft. Add spinach and cook until wilted. Season with salt, pepper, and Italian seasoning. Let cool slightly, then mix with ricotta cheese. - Assemble the bake
In a baking dish, combine cooked pasta, spinach-ricotta mixture, and tomato sauce. Mix until well coated. - Add the cheese topping
Sprinkle mozzarella and Parmesan evenly on top. - Bake
Bake in a preheated oven at 375°F (190°C) for 20–25 minutes, until bubbly and golden on top. - Serve
Let cool for a few minutes before serving. Garnish with fresh parsley if desired.
Common Mistakes to Avoid
- Overcooking pasta — it will finish in the oven.
- Skipping seasoning — ricotta is mild and needs support.
- Using too much sauce — balance is key to avoid soggy pasta.
- Forgetting to drain spinach — extra water = watery bake.
Alternatives & Substitutions
- Swap ricotta for cashew cream for a vegan version.
- Add mushrooms, zucchini, or roasted red peppers for extra flavor.
- Use gluten-free pasta if needed.
- Spice it up with red pepper flakes or smoked paprika.
FAQ
Can I make this ahead?
Yes — assemble it, cover, and refrigerate. Bake when ready.
Can I freeze it?
Yes — freeze before baking, then bake straight from frozen (add 5–10 extra minutes).
What pasta works best?
Short pasta like penne or rigatoni holds up nicely.
Is it vegetarian?
Yes, completely vegetarian.
Can I make it vegan?
Swap cheeses for vegan alternatives.
How cheesy will it be?
Very — this is meant to be indulgent and satisfying.
Final Thoughts
This Baked Spinach & Ricotta Pasta is cozy, cheesy, and perfect for winter nights. It’s easy, filling, and everyone-friendly — the kind of dish that makes you look like a kitchen rockstar without actually needing superpowers.
Serve it with a simple salad, grab a fork, and dive into that warm, cheesy goodness.