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Craving something cheesy and satisfying but not up for rolling or stuffing pasta? This rich spinach and ricotta bake brings all the cozy Italian vibes with minimal effort. Quick sauce, a mountain of cheese, and easy steps—you're looking at the perfect weeknight comfort fix.
Made this during a busy week with school runs and everyone polished off their plates in silence I went back for more and even my pickiest eater wanted leftovers packed for lunch
Dreamy Ingredients
- Tomato passata: smooth and pureed, hangs out with the pasta sauce on grocery shelves—just tomatoes and salt is best
- Ziti or any short pasta: helps scoop up all the goodness and bakes evenly
- Garlic cloves: smash ‘em fresh for that real Italian flavor
- Mozzarella: get a block and grate it for a gooey top and creamy inside
- Ricotta: use a nice, thick one for extra creamy bites
- Parmesan cheese: sharp and nutty, grab some real Parmigiano if you can
- Frozen spinach (chopped): squeeze out every drop of water so your pasta stays creamy
- Onion powder and garlic powder: punch up that base flavor
- Salt and pepper: big pinches to wake up all the flavors
- Dried chili flakes: sprinkle in for a little heat
- Italian herbs mix: the stuff that makes it smell like an Italian grandma’s kitchen
- Extra virgin olive oil: brings the sauce together and adds tons of flavor—pick a nice fragrant one if you can
- Sugar: smooths out those tangy tomatoes
- Water: only if the sauce gets too thick
- On top (optional): shower more parmesan at the end for a dreamy cheesy crust
Step-by-Step Instructions
- Fire Up the Oven:
- Flip your oven to 350F or 180C so it’s hot while you prep everything else
- Whip Up the Sauce:
- Pour just a little tomato passata out so there’s space then squeeze in olive oil, garlic, onion powder, garlic powder, herbs, chili flakes, sugar, salt, and pepper right into the bottle. Pop the lid back on and shake it like crazy to mix it all together
- Boil Your Pasta:
- Fill a big pot with salty water and let it boil hard. Drop in your pasta and cook it one minute less than the package says (it’ll finish in the oven). Before draining, dip out a mug of pasta water just in case you need it
- Put Together the Ricotta Filling:
- Grab a giant mixing bowl and chuck in the ricotta, most of the mozzarella, parmesan, garlic, spinach (well-squeezed), salt, and pepper. Give it a solid mix. If it feels thick, splash in a little of that pasta water so it’s creamy but still thick
- Toss Pasta Into the Filling:
- Add your hot pasta to the ricotta mixture and stir till everything’s coated
- Layer the Good Stuff:
- Tip it all into a deep oven dish and smooth it out. Pour your homemade tomato sauce right over everything. Toss on the rest of the mozzarella and another hit of parmesan for extra gooeyness
- Bake Until Bubbly:
- Cover with foil and bake around 25 minutes, then take off the foil and bake another 10 minutes so the cheese gets all golden and melty. Dish it up while bubbly and hot, with another sprinkle of parmesan if you want
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Nothing beats ricotta for me I used to eat spoonfuls straight from the container as a kid and layering it into hot bubbly pasta always feels extra special Every forkful brings back cozy memories of my grandma’s kitchen
How To Store
Got leftovers? Keep them in the fridge for 4 days—just reheat in the oven or zap in a microwave Splash a little water on before warming to keep it creamy Freezing? Assemble but don’t bake Cover well toss it in the freezer Thaw in the fridge then bake ‘til it’s piping hot and gooey
Easy Ingredient Swaps
No ziti on the shelf? Use penne or rigatoni instead No ricotta? Cottage cheese works but blend it first Add fresh spinach if you wilt and chop it Jarred marinara sauce is fine when you’re rushed—just toss in fresh garlic or herbs to brighten things up
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Serving Ideas
Dish this up with a crunchy green salad and maybe garlic bread for a full meal Perfect for potlucks—it stays warm forever Want more protein? Mix in cooked sausage or shredded chicken right before baking
A Bit of Background
Spinach and ricotta together are classic Italian comfort food usually stuffed in big pasta shells or layered in lasagna This version skips the fiddly bits but keeps all those homey flavors that make you think of Sunday dinners at grandma’s
Common Recipe Questions
- → Can I use fresh spinach instead of frozen?
Yep, fresh spinach is perfect. Sauté and chop it first so it mixes in better with the ricotta.
- → What pasta shapes are suitable for this bake?
Try chunky pasta like rigatoni, ziti, or penne. These types catch all the saucy goodness in every bite.
- → Is it possible to prepare the bake ahead of time?
For sure. Put it all together, cover, and stick it in the fridge. When you're ready, just bake—maybe tack on some extra minutes if it's cold.
- → How can I keep ricotta creamy in the mix?
Stir in a little pasta water with the ricotta. This keeps things loose and smooth—no dry filling here.
- → Can I freeze leftovers for later?
This holds up well in the freezer. Freeze before baking for the best texture, then thaw and cook when you want some.
- → What makes the cheese topping extra golden?
Leave your dish uncovered in the oven so the mozzarella bubbles and browns for that irresistible top.