Save A creamy, comforting baked pasta dish featuring whipped ricotta, tender spinach, and a golden, cheesy topping—perfect for weeknight dinners or gatherings.
I first served this at a family gathering and it was a unanimous favorite, easy to prepare and delightful to eat.
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
- Preheat oven:
- Preheat the oven to 200°C (400°F). Grease a 23 x 33 cm (9 x 13 in) baking dish with a little olive oil.
- Cook pasta:
- 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.
- Sauté spinach:
- Heat 1 tbsp olive oil in a large skillet over medium heat. Add the spinach and sauté for 2 to 3 minutes until wilted. Remove from heat, let cool slightly, and chop coarsely if needed.
- Prepare ricotta mixture:
- In a food processor or large mixing bowl, combine ricotta, heavy cream, 50 g Parmesan, egg, garlic, lemon zest, nutmeg, salt, and pepper. Blend or whisk until smooth and creamy.
- Toss pasta:
- In a large bowl, toss drained pasta, wilted spinach, and whipped ricotta mixture until evenly coated.
- Assemble dish:
- Transfer half pasta mixture to prepared baking dish. Sprinkle with half mozzarella. Add remaining pasta, then top with remaining mozzarella and 30 g Parmesan.
- Bake:
- Drizzle with 1 tbsp olive oil. Bake for 25 to 30 minutes or until bubbling and golden brown on top.
- Rest:
- Let rest for 5 minutes before serving.
Save This recipe brings my family together over a warm, hearty meal that everyone enjoys and asks for again.
Notes
Serve with a crisp green salad and a dry white wine such as Pinot Grigio for a complete meal.
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 a delicious comfort food that elevates simple ingredients with creamy ricotta and fresh spinach.
Recipe FAQs
- → What type of pasta works best for this dish?
Short pasta shapes like rigatoni or penne hold the creamy sauce well and bake evenly, making them ideal choices.
- → Can I use frozen spinach instead of fresh?
Yes, frozen spinach can be used but should be thawed and squeezed dry before sautéing to prevent excess moisture.
- → How can I make the topping extra golden and crispy?
Adding a mix of shredded mozzarella and freshly grated Parmesan cheese before baking helps develop a golden, bubbly crust.
- → What seasonings enhance the ricotta mixture?
Garlic, lemon zest, ground nutmeg, salt, and freshly ground black pepper add delicate layers of flavor to the whipped ricotta blend.
- → Is it necessary to use heavy cream in the ricotta mixture?
Heavy cream lightens the texture, making the ricotta smooth and creamy, but it can be adjusted based on desired richness.
- → How long should the dish rest after baking?
Letting the baked pasta rest for about 5 minutes helps it set slightly and allows flavors to meld before serving.