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Spinach and Ricotta Pasta Bake
Italian

Spinach and Ricotta Pasta Bake

Pasta folded through ricotta and spinach, baked under mozzarella until the top blisters. The one everyone eats without complaint.

Total
45 min
Prep
12 min
Cook
33 min
Serves
4
  • vegetarian
  • comfort
  • kid-friendly
  • meal-prep

Ingredients

For 4 servings

  • penne pasta12 oz
  • ricotta cheese10 oz
  • mozzarella cheese6 oz
  • parmesan cheese2 oz
  • baby spinach6 cup
  • canned diced tomatoes1½ can
  • garlic6 clove
  • yellow onion1¼ piece
  • olive oil4 tbsp
  • dried oregano2 tsp
  • salt2 tsp
  • black pepper1 tsp

You'll need

oven · pot · skillet · bowl

Method

  1. Heat the oven to 400 F. Boil the pasta two minutes short of the packet time — it finishes in the oven.

    8 min · boil

  2. Soften the onion in oil, then add the garlic and oregano for a minute.

    6 min · saute

  3. Add the tomatoes and simmer 8 minutes until the sauce thickens.

    8 min · simmer

  4. Wilt the spinach into the sauce, then take it off the heat and stir the ricotta through.

    3 min · simmer

  5. Fold the drained pasta through and season. Taste now — it is the last chance before it is under cheese.

    3 min · toss

  6. Tip into a dish, tear the mozzarella over and scatter parmesan.

    2 min · prep

  7. Bake 17 minutes until the top is blistered and browning at the edges.

    17 min · bake

Serving suggestion

Let it sit 5 minutes out of the oven or the first spoonful slides apart.

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