Save A creamy, comforting baked pasta dish featuring whipped ricotta, tender spinach, and a golden, cheesy topping—perfect for weeknight dinners or gatherings.
This dish has become a favorite in my family for its ease and delicious flavors that everyone enjoys.
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.
- Mix ricotta:
- In a food processor or large mixing bowl, combine ricotta, heavy cream, Parmesan, egg, garlic, lemon zest, nutmeg, salt, and pepper. Blend or whisk until smooth and creamy.
- Toss pasta mixture:
- Toss drained pasta, wilted spinach, and whipped ricotta mixture until evenly coated.
- Assemble dish:
- Transfer half the pasta mixture to the baking dish. Sprinkle with half the mozzarella. Add remaining pasta, top with rest of mozzarella and 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 Sharing this meal always brings my family together around the table for laughter and stories.
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.
Nutritional Information
Per serving: Calories 520, Total Fat 26 g, Carbohydrates 48 g, Protein 25 g.
Save This whipped ricotta and spinach baked pasta is a dependable crowd-pleaser that can brighten any meal occasion.
Recipe FAQs
- → What type of pasta works best for this dish?
Short tubular pasta like rigatoni or penne hold the creamy ricotta mixture well and bake evenly for a satisfying texture.
- → Can I use frozen spinach instead of fresh?
Yes, frozen spinach works fine when thawed and squeezed dry to remove excess moisture before mixing.
- → How should the ricotta mixture be prepared for best texture?
Whipping the ricotta with cream, egg, and seasonings until smooth ensures a creamy, fluffy filling that coats the pasta evenly.
- → Is it possible to add extra flavor to this baked pasta?
Absolutely — a pinch of chili flakes or fresh herbs like basil or parsley can brighten and deepen the flavor profile.
- → What should I look for when baking this dish?
Bake until the top is bubbling and golden brown to achieve a perfect cheesy crust with warm, creamy layers underneath.
- → Are there any recommended serving suggestions?
Serve alongside a crisp green salad and a dry white wine, such as Pinot Grigio, to balance the richness.