Spinach Ricotta Bake (Printable Version)
# What You'll Need:
→ Pasta
01 -
10 oz uncooked ziti or any bite-sized pasta you like
→ Ricotta Mixture
02 -
1 cup shredded mozzarella cheese
03 -
2 garlic cloves, pressed
04 -
1/2 cup parmesan, grated
05 -
1 lb ricotta cheese
06 -
3/4 teaspoon salt and some fresh black pepper
07 -
12 oz frozen chopped spinach, thawed and squeezed dry
→ Shortcut Pasta Sauce
08 -
2 tablespoons water if things seem too thick
09 -
1 teaspoon garlic powder
10 -
24 oz tomato passata
11 -
1 teaspoon salt
12 -
A few grinds of black pepper
13 -
1 tablespoon good olive oil
14 -
1 teaspoon onion powder
15 -
2 teaspoons dried Italian herb blend
16 -
1 teaspoon sugar
17 -
1/2 teaspoon chili flakes if you want a kick
18 -
2 garlic cloves, finely chopped
→ Cheese Topping
19 -
1 and 1/2 cups shredded mozzarella (for the top)
→ To Serve
20 -
Parmesan, grated
# Steps to Follow:
01 -
Scoop out and let things cool a few minutes before digging in. Sprinkle with more parmesan if you’re feeling fancy.
02 -
Tent the top lightly with foil and bake 25 minutes. Take off the foil and let it go for another 10 so the cheese bubbles and browns.
03 -
Spoon your blended tomato sauce all over the pasta mix. Top everything with your mozzarella for the cheesy layer.
04 -
Mix pasta right into your ricotta bowl. Toss together until every piece’s coated, then spread out into a big baking dish.
05 -
Add ricotta, parmesan, and mozzarella in a huge bowl with spinach, pressed garlic, salt, and a pinch of pepper. Stir well. Use some pasta water if you need to make it nice and creamy.
06 -
Drop your pasta into boiling salted water, make sure it’s just undercooked by a minute. Save a mug of the water, then drain the noodles and let them sit.
07 -
Pour out a splash of passata to make room in the jar. Pop in olive oil, chopped garlic, those spices, chili flakes if you want it spicy, sugar, salt, and pepper. Put the lid back on and shake hard until it all comes together.
08 -
Crank your oven up to 350°F or 180°C and let it heat up.
# Additional Tips:
01 -
If the ricotta looks a little thick, use a bit of the hot pasta water for a silkier sauce.
02 -
Got leftovers? Store them in the fridge and just zap portions in the microwave. You can build this whole thing ahead and freeze it before baking, too.
03 -
Try swapping in fresh spinach for frozen if you want a brighter flavor.
04 -
No passata? Tomato pasta sauce works too, just grab whatever you’ve got.