Save A creamy, comforting baked pasta dish featuring whipped ricotta, tender spinach, and a golden, cheesy topping—perfect for weeknight dinners or gatherings.
This pasta quickly became a family favorite for cozy dinners, and I love how versatile it is for adding fresh herbs or extra veggies.
Ingredients
- Pasta: 350 g (12 oz) rigatoni or penne, Salt, for boiling water
- Ricotta Mixture: 400 g (14 oz) ricotta cheese, 60 ml (¼ cup) heavy cream, 50 g (½ cup) freshly grated Parmesan cheese, 1 large egg, 1 garlic clove, minced, Zest of 1 lemon, ¼ tsp ground nutmeg, Freshly ground black pepper to taste, Salt to taste
- Spinach: 200 g (7 oz) fresh baby spinach (or thawed squeezed-dry frozen spinach)
- Assembly & Topping: 200 g (2 cups) shredded mozzarella cheese, 30 g (¼ cup) freshly grated Parmesan cheese, 2 tbsp extra-virgin olive oil
Instructions
- Step 1:
- Preheat the oven to 200℃ (400℉). Grease a 23 x 33 cm (9 x 13 in) baking dish with a little olive oil.
- Step 2:
- Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente, about 2 minutes less than package instructions. Drain and set aside.
- Step 3:
- While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add the spinach and sauté for 2 3 minutes, until wilted. Remove from heat, let cool slightly, and chop coarsely if needed.
- Step 4:
- In a food processor or large mixing bowl, combine the ricotta, heavy cream, 50 g Parmesan, egg, garlic, lemon zest, nutmeg, salt, and pepper. Blend or whisk until smooth and creamy.
- Step 5:
- In a large bowl, toss together the drained pasta, wilted spinach, and whipped ricotta mixture until evenly coated.
- Step 6:
- Transfer half the pasta mixture to the prepared baking dish. Sprinkle with half the mozzarella. Add the remaining pasta, then top with the rest of the mozzarella and 30 g Parmesan.
- Step 7:
- Drizzle with 1 tbsp olive oil. Bake for 25 30 minutes, or until bubbling and golden brown on top.
- Step 8:
- Let rest for 5 minutes before serving.
Save This dish always brings everyone to the table eager to eat, often sparking fun conversations about favorite Italian meals.
Notes
For extra flavor, add a pinch of chili flakes or fresh herbs such as basil or parsley. Substitute kale or Swiss chard for spinach if desired. Serve with a crisp green salad and a dry white wine such as Pinot Grigio.
Required Tools
Large pot, large skillet, mixing bowls, food processor or whisk, baking dish (23 x 33 cm / 9 x 13 in), knife and cutting board
Allergen Information
Contains milk, eggs, and wheat (gluten). Double-check labels for cheese and pasta if concerned about allergens.
Save This baked pasta is the perfect comfort food to prepare ahead and enjoy warm with family and friends.
Recipe FAQ
- → What type of pasta works best in this dish?
Short tubular pasta like rigatoni or penne holds the creamy ricotta mixture well and ensures even baking.
- → Can I substitute spinach with other greens?
Yes, kale or Swiss chard make great alternatives and provide a slightly different texture and flavor.
- → How can I achieve a golden, bubbly top layer?
Using shredded mozzarella and grated Parmesan cheese on top, along with a drizzle of olive oil, helps develop a golden crust as it bakes.
- → What is the best way to prepare the ricotta mixture?
Whisk ricotta with heavy cream, Parmesan, egg, lemon zest, garlic, nutmeg, salt, and pepper until smooth and creamy to enhance texture and flavor.
- → How long does it take to bake the dish?
Bake at 200°C (400°F) for 25–30 minutes until the top is bubbly and golden brown.