Description
This Spinach and Ricotta Pasta Bake combines the comforting textures and flavors of creamy ricotta, stretchy mozzarella, and earthy spinach with perfectly cooked pasta, all smothered in a rich tomato sauce. It’s a dish that promises not only to satisfy your hunger but also to bring a touch of Italian-inspired elegance to your dinner table.
Ingredients
10 oz ziti or any short pasta of your choice, cooked and drained (reserve one cup cooking water)
1 cup mozzarella cheese, freshly shredded
For the cheese mixture:
16 oz ricotta cheese
½ cup parmesan cheese
1 cup mozzarella cheese
3 garlic cloves, minced
12 oz frozen spinach, thawed and chopped
Salt and pepper to taste
For the tomato sauce:
24 oz tomato puree
1 ½ tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tbsp Italian seasoning
½ tsp red pepper flakes
1 tsp sugar
Salt and pepper to taste
Instructions
Preheat the oven to 350 F.
Mix the olive oil, garlic powder, onion powder, Italian seasoning, red pepper flakes, sugar, salt, and pepper into the tomato puree.
For the cheese mixture, chop the thawed spinach and place it in a colander to drain excess liquid. Transfer to a large bowl, add garlic, ricotta, parmesan, and mozzarella cheeses. Mix well and season with salt and pepper. Gradually add pasta cooking water to achieve a creamy consistency.
Combine the cooked pasta with the cheese and spinach mixture, then transfer to a 9×13 inch baking dish.
Pour the tomato sauce over the pasta and sprinkle with freshly grated mozzarella.
Bake for 30-35 minutes until the cheese is melted and bubbly.
Serve garnished with freshly chopped parsley.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 350