Spinach Ricotta Pasta Bake is made with creamy ricotta and loads of spinach stirred through pasta, topped with pasta sauce, cheese and then baked until bubbly and golden. It tastes like a Spinach and Ricotta stuffed shells – but way faster to make!
Fabulous lazy Monday meal – made from scratch, using my cheeky “shake and pour” shortcut pasta sauce!
Spinach and Ricotta
Spinach and ricotta. We stuff things with it (Cannelloni, Rotolo, shells!), we layer things with it, we roll it up in puff pastry and we wrap it in pastry.
So why don’t we stir it through pasta bakes?
This is a lazy Monday meal I’ve been making for years. I know it’s a little different, but it really is tasty. It tastes like spinach and ricotta cannelloni or stuffed shells – but without the labour. 🙌🏻
Look at this pile of gooey, juicy deliciousness….no dry ricotta in MY pasta bakes!
Shake and pour pasta sauce!
Because this is a lazy meal, I make this with my shortcut homemade pasta sauce. It’s a shortcut recipe because I don’t cook it on the stove with sautéed onions and garlic like I ordinarily do. All I do is add pasta sauce flavourings right into a bottle of tomato passata, shake then pour it over the pasta bake.
To compensate for skipping the sautéed garlic and onions, I add extra flavours into the sauce. 🙂
Sub for tomato passata?
Tomato passata is pureed strained raw tomatoes, unflavoured. It’s sold in tall bottles in the pasta section of most supermarkets in Australia nowadays, and costs around the same as canned tomato. If you’re in the US or Canada, I’ve seen it at Walmart and here are a couple of Amazon – Mutti (excellent Italian brand I use) and Cento (a good value one). Or sub with what you know as tomato sauce.
What goes in Spinach Ricotta Pasta Bake
Here’s a snapshot of the ingredients. For convenience, I use frozen spinach here but fresh can be used in a cinch.
As for the ricotta, any type will work here. Some are creamier and softer than others which makes it easy to mix into the pasta.
If yours is the thicker more crumbly type, it’s an easy fix – just stir through some of the pasta cooking water to loosen it up. The starch in the pasta cooking water will make the ricotta mixture bind better than using normal water or milk to loosen the mixture. The same effect as tossing pasta through pasta sauces right before serving – it’s called emulsifying the sauce (what a show off!😂).
This really does taste like a Spinach and Ricotta Cannelloni* – without the fiddly stuffing of the cannelloni tubes. Because as much as we all love eating those stuffed tubes of pasta smothered in tomato sauce and molten cheese, nobody’s jumping off the couch to offer to help stuff them. Right?? 😂
So – are you feeling lazy today too? -Nagi x
* For those of you in the US & Canada – cannelloni is basically the same as manicotti, except the tubes are slightly smaller and smooth, no ridges. Just as tasty!
All things Spinach and Ricotta!
Baked Spinach and Ricotta Rotolo – and it tastes as spectacular as it looks!
And more big juicy pasta bakes
Cheeseburger Casserole (Homemade Hamburger Helper) – OK, so it’s not baked, but it looks like a pasta bake!
Chili Mac and Cheese – ditto for this one 🙂
Watch how to make it
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Spinach & Ricotta Pasta Bake
Ingredients
- 300g / 10 oz ziti pasta, uncooked, or other short pasta of choice
- 1 1/2 cups mozzarella cheese , shredded (or more! For topping)
Ricotta Mixture
- 1 lb / 500 g ricotta (Note 1)
- 1/2 cup parmesan cheese , grated
- 2 garlic cloves , crushed
- 350g / 12oz frozen chopped spinach, thawed and excess liquid pressed out
- 1 cup mozzarella cheese , shredded
- 3/4 tsp salt & pepper
Shortcut Pasta Sauce
- 1 tbsp extra virgin olive oil
- 2 garlic cloves , minced
- 700g / 24oz tomato passata (1 standard bottle) (Note 2)
- 1 tsp EACH onion and garlic powder
- 2 tsp dried Italian Mixed Herbs (Note 3)
- 1/2 tsp dried chili flakes , to taste (optional)
- 1 tsp sugar
- 1 tsp salt
- Black pepper
- 2 tbsp water (if needed)
To Serve
- Parmesan cheese , grated
Instructions
- Preheat oven to 350F/180C.
- Pasta Sauce: Pour out about 1/4 cup of the passata (to make room to add flavourings). Add the remaining Pasta Sauce ingredients into the bottle, screw the lid on and give it a shake.
- Cook pasta for time per packet MINUS 1 minute.
- SCOOP OUT 1 mugful pasta cooking water, drain and set aside.
- Ricotta Mixture – Mix Ricotta Mixture ingredients in a very large bowl. Use a splash of pasta cooking water if needed to make it creamy.
- Add pasta and stir to combine. Transfer to a heatproof baking dish.
- Top with Pasta Sauce, top with cheese. Loosely cover with foil.
- Bake for 25 minutes, then remove the cover and bake for a further 10 minutes or until the cheese is melted and bubbly.
- Serve while hot and fresh!
Recipe Notes:
Nutrition Information:
Originally published September 2015, updated April 2019 with fresh new photos, new writing, new video and most importantly, Life of Dozer section added!
Life of Dozer
Reaping the rewards of the Easter Egg Hunt!
PS Don’t worry, it’s a dog friendly Easter egg!
For many years I’ve made a similar dish. For this one I would use less milk, maybe 1/2 cup and add an egg to the ricotta cheese mixture. Also cook pasta for half time as called for on the package otherwise you have mushy pasta after it bakes. Also you need at least 1 cut shredded mozzarella cheese for the ricotta mixture and then more to top the pasta.
Hi, Should the spinach is supposed be fresh or frozen? And how much cheese should I sprinkle on top?
Hi Paula! I use fresh spinach 🙂 Use as much cheese as you want! Enough to cover the top with a light single layer, about 1 handful is usually enough! N x
Just made this and it was delicious! Using only leftovers, I didn’t have any ricotta cheese so I substituted with Creme fraiche (kind of a thicker creme). Very rich and tasty, thank you for the inspiration!
Fantastic! So pleased to hear that Jen, thank you for letting me know! N xx
Can I make the dish the night before and cook or heat it the next day?
Hi Gloria! If you can, I’d cook the pasta and keep it separate from everything else, then put it together just before baking. Otherwise you can absolutely reheat – it is just a bit better if made fresh, as with all pasta bakes! 🙂
I’m going to do that. I’ll put it all together tomorrow before baking
This worked very well texture and tomato sauce flavour. what do you think about lifting the flavour of the ricotta mix a little? Maybe I could use a better quality ricotta? add basil or parsley to the ricotta? Or maybe use fresh as opposed to frozen? Made heaps.
Hi Jenny! Good ricotta definitely makes a difference to flavour 🙂 An easy way to add more flavour is adding fresh basil or dried herbs OR parmesan. Parmesan is a great flavour addition into savoury sauces, just mix it into the tomato 🙂
Hey Nagi,
Love your stuff!! Do you think I could substitute spinach with silverbeet as we have heaps in the garden at the moment? I think I’ll risk it and try tonight.
Nycolle
DEFINTATELY!!!!
Ok, so I’ve tried it twice now! Made it with gluten free pasta and silver beet both times. First time cooked it and ate it straight away – delicious and great for leftovers lunch the next day because it microwaved really well at work!
Then tried it another week and freezing it. Didn’t go so well as it didn’t reheat as well as I hoped. Not sure why. Maybe because I didn’t reheat in the oven again only in the microwave?
But would definitely make it again. So easy and yum! 😀
I’m so glad you enjoyed it Nycolle! When you froze it, did you ensure it was in an airtight container? I think that’s a problem many people have, if it’s not airtight then it is actually drying out in the freezer 🙁 Microwave actually adds moisture back into food better than the oven because it sweats as it reheats, so it does sound like it dried out in the freezer – boo to that!
Yes, that would probably be it. Think I just wrapped glad wrap over it in the baking dish. Never mind. Have had any other successful cooking adventures from your recipes – thank you! 🙂
Hi Nagi, I want to subscribe to your daily recipes via email. Somehow I accidentally unscripted sometime ago. I really miss your great daily recipes. How can I get back on your mailing list?
Arlene
Hi Arlene! Here’s the link to join my mail list! N x -> http://eepurl.com/4kKKD
What do you do with the mozarella?You skipped that part1!!
Hi Anca! It’s in the recipe – sprinkle it on before baking 🙂 N x
Yes, you do list the mozzarella in the ingredients list for the ricotta mixture but it is not mentioned in the method. Nor is the garlic explained that is also listed in the ingredients for the ricotta mixture, so I left it out.
I found you on a Google search too. I’m a beginner cook and need clearer step by step instructions, but I hope it’s as good as it sounds as it’s in the oven now.
I’m sorry Sarah, I’ve updated it 🙂 Hope you enjoyed it!
I made this tonight as I had ricotta left over from making a lasagna – found it on a quick google. Well it was a hit. I used baby spinach as I always have so much of that, and both 1 year old, 4 year old, hubby and myself loved it.
The only issue I had was that it was quite watery – from the milk maybe? Wondering if my Australian measuring cups differ slightly and I used too much milk! Very enjoyable regardless – thanks for the recipe
Hi Kristy! I’m so glad you enjoyed it! I’m sorry you found it water, I’m from Australia too so I don’t think it was the cups. All I can think is that you were using a very creamy ricotta?? Like a very fresh one??
I’ll bet the problem was water from the spinach. Try first steaming the spinach with very little water on high heat, covered, for about 4-5 minutes. It will be bright green but significantly reduced in volume. Then squeeze the spinach dry and chop.
great recipe, tried it on the family tonight and one extra…all male, however I had some chorizo that needed using and quickly tossed that in olive oil in a frying pan and added, gave great textures to the dish also omitted the chilli flakes….as chorizo spicy. I will be doing this for my clients. Went down a treat tonight with salad and garlic sour dough bread…..all hungry males.
Thanks for making it so easy.
Lucilla
YAY! I’m so glad you enjoyed it!! And chorizo? Well! How can you go wrong? 😉 N x
Hi Nagi- my daughter is getting married next weekend and I am looking to get a couple meals in the freezer for out of town guests that are easy to just throw in the oven if we need them. I’ll be having about 12-15 people and this looked like kids and adults would like it. You said this would be freezer friendly. Can you give me a little instruction at what point would you freeze this and then reheating or cooking directions if you have some time. Thanks so much!! Also- I wanted to let you know I have made your bacon wrapped pork tenderloin which was incredible and also your crispy Chinese noodles with chicken many times which is a family favorite. We are going to a cabin with a group of friends and are planning on making the Arabian Feast together- I can’t wait!! I love your site!!!
Hi Jeanine! Congrats on your daughter’s wedding!! YAY! Big day for the MOB too… 😉 Thank you for your wonderful feedback, it means so much! And thank you for the question – I will update the recipe for freezing tips. 🙂 I freeze it once cooked. Cover it with foil straight out of the oven (to seal in moisture), allow to cool, seal with cling wrap then freeze. To reheat, let it thaw (baking from frozen will dry it out because it takes so long!), then reheat at 180C/350F for 15 to 20 minutes until the inside is lovely and warm. I like to add an extra sprinkling of cheese to freshen it up!
Hi. This looks so yummy. Do you think I could replace the spinach with Kale? Hubby has planted so much of it I have it coming out of my ears! I was thinking that the flavour might to a bit strong. What do you think?
I had to giggle at the thought of your kitchen taken over with piles and piles of kale! Yep, kale will work fabulous with this. Just chop it into fine shreds because kale leaves are a bit tougher. I’d also avoid the stem that runs up the middle of the leaf. 🙂 Hope you love it!
Oh my, this looks so wonderful!! And your photos are spectacular as always! 🙂
Thank you Annie!! 🙂
This looks wonderful! Congrats to a very deserving cook
Thank you very much!! 🙂
You got all my favorite things going on in there ! I swear Nagi, I need to get a glass of water before I click over to your site. I always ask myself: are you prepared to hop on over there ? lol true story girl !
You and me – we have such similar tastes! LOVE IT! 🙂 <3
I love EVERYTHING about this recipe! Spinach and ricotta and pasta – yes, yes and YES! The perfect Monday night meal, or any night of the week!
Thank you so much Jessica! Sorry I’ve been slack keeping up with your latest, I’ve been flat out this week. :0 Will catch up tomorrow!
I’m still on the road traveling, but I know when I get home later this week, I’m only going to want to make lazy meals! Who can say no to cheese and pasta??
Exactly, right? 🙂 Besides, ricotta is the most healthy of all cheeses so you can crave it guilt free!
Spinach and ricotta pasta is one of my favourites! The perfect comfort food. Loving all that melty cheesy topping! Yum! 😀
Thanks Jess! I wasn’t sure if other people made spinach and ricotta pasta like this or if it was just me – glad to hear others do! 🙂
Oh my! This looks so delicious, so gorgeously cheesy and savory and comforting. 🙂
Thanks Krista!!
Totally feeling lazy today so this recipe is just perfect! It looks to die for!!! 🙂
I’m feeling even lazier reading all these messages about everyone feeling lazy today! 😉