Save Pin A creamy, comforting baked pasta dish featuring whipped ricotta, tender spinach, and a golden, cheesy topping—perfect for weeknight dinners or gatherings.
This dish quickly became a family favorite after I first made it on a busy weeknight. The blend of whipped ricotta and tender spinach is irresistible.
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°C (400°F). 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 denté 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 23 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 2530 minutes or until bubbling and golden brown on top.
- Step 8:
- Let rest for 5 minutes before serving.
Save Pin This baked pasta is always a hit at family dinners and perfect for sharing with friends on casual occasions.
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
Nutritional Information
Calories 520 Total Fat 26 g Carbohydrates 48 g Protein 25 g per serving
Save Pin Serve this dish fresh out of the oven for the best cheesy experience. It pairs wonderfully with a crisp green salad.
Recipe FAQs
- → What type of pasta works best?
Short tubular pasta like rigatoni or penne is ideal as it holds the creamy mixture well and bakes evenly.
- → Can I use frozen spinach?
Yes, thawed and thoroughly squeezed frozen spinach works perfectly as a convenient alternative to fresh leaves.
- → How can I add more flavor to the dish?
Consider adding chili flakes or fresh herbs like basil or parsley to enhance the flavor without overwhelming the creamy base.
- → What is the best way to achieve the golden topping?
Sprinkling shredded mozzarella and freshly grated Parmesan cheese on top before baking ensures a bubbly, golden crust.
- → Can this dish be prepared ahead of time?
It can be assembled in advance and refrigerated; bake it just before serving for the best texture and flavor.