Spinach and Ricotta Pasta Bake
Penne tossed with wilted spinach, ricotta, and egg, then baked under melted mozzarella and parmesan. A creamy, comforting casserole ready in about 40 minutes.
- 12 ounces penne or rigatoni
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 10 ounces fresh spinach, chopped
- 15 ounces ricotta cheese
- 1 cup mozzarella cheese, grated
- 1/2 cup parmesan cheese, grated
- 1 egg
- 1 teaspoon dried oregano
- salt and pepper, to taste
- 1/2 cup marinara sauce, optional for serving
- Preheat the oven to 375°F (190°C).
- Bring a large pot of salted water to a boil and cook the pasta until just al dente. Drain and set aside.
- Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until softened.
- Stir in the minced garlic and cook for 1 minute, until fragrant.
- Add the chopped spinach and cook until wilted, then remove the skillet from the heat.
- In a large bowl, mix the ricotta cheese, egg, dried oregano, salt, and pepper.
- Stir the spinach mixture into the ricotta mixture, then add the cooked pasta and mix until everything is evenly coated.
- Transfer the mixture to a baking dish and top with the grated mozzarella and parmesan.
- Bake for 20 to 25 minutes, until the top is melted, bubbly, and lightly golden.
- Serve warm, with marinara sauce on the side if desired.
Chef's Note: Stopping the pasta just short of fully al dente matters here, since it keeps cooking in the oven — pasta boiled all the way through tends to turn mushy by the time this comes out of the oven. Binding the ricotta with an egg before mixing in the pasta is what holds the whole bake together into distinct, sliceable portions rather than a looser, wetter casserole.
Frozen spinach works as a swap for fresh if that's what's on hand — just be sure to squeeze out as much excess water as you can first, since extra moisture will thin out the ricotta mixture. Cottage cheese can stand in for ricotta for a lighter texture, and cooked chicken, sausage, or ground beef all stir in well if you'd like to bulk this up with extra protein.
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