Indulgent Spinach Ricotta Pasta Bake (Print View)
Baked pasta layered with ricotta, spinach, and cheese—simple, rich, and ready in just 30 minutes.
# What You'll Need:
→ Pasta Base
01 -
12 ounces dried ziti pasta
02 -
10 ounces frozen chopped spinach, thawed and well-drained
→ Cheese Mixture
03 -
15 ounces ricotta cheese
04 -
8 ounces mozzarella cheese, shredded
05 -
1/2 cup grated parmesan cheese
→ Sauce
06 -
1 cup tomato passata
07 -
3 cloves garlic, minced
08 -
1 teaspoon dried Italian mixed herbs
09 -
1/4 teaspoon chili flakes
10 -
1 teaspoon sugar
11 -
1 teaspoon salt
12 -
1 teaspoon ground black pepper
→ Cooking
13 -
2 tablespoons extra virgin olive oil
# Directions:
01 -
Preheat the oven to 350°F (180°C).
02 -
Combine tomato passata, extra virgin olive oil, minced garlic, dried Italian herbs, chili flakes, sugar, salt, and black pepper in a jar. Shake well to blend.
03 -
Bring a large saucepan of salted water to a boil. Cook ziti pasta according to package directions, minus one minute. Drain thoroughly.
04 -
In a large mixing bowl, combine ricotta cheese, drained spinach, grated parmesan, salt, and black pepper. Mix until fully incorporated.
05 -
Add the cooked pasta to the ricotta and spinach mixture. Toss to coat pasta evenly.
06 -
Lightly grease a baking dish. Spread the pasta and cheese mixture evenly in the dish. Pour the prepared tomato sauce over the top.
07 -
Sprinkle shredded mozzarella cheese generously over the surface.
08 -
Cover the dish with foil and bake for 25 minutes.
09 -
Remove the foil and continue baking for 10 minutes until the cheese is golden and bubbling.
10 -
Serve hot, garnished with fresh basil if desired.
# Notes:
01 -
To prevent excess moisture, always squeeze out as much liquid as possible from the spinach before mixing.
02 -
Use freshly grated parmesan for optimal flavor and melt.