Creamy baked pasta with whipped ricotta, spinach, and a golden cheesy crust. Simple, flavorful, and satisfying.
# Ingredient List:
→ Pasta
01 - 12 ounces rigatoni or penne
02 - Salt, for boiling water
→ Ricotta Mixture
03 - 14 ounces ricotta cheese
04 - 1/4 cup heavy cream
05 - 1/2 cup freshly grated Parmesan cheese
06 - 1 large egg
07 - 1 garlic clove, minced
08 - Zest of 1 lemon
09 - 1/4 teaspoon ground nutmeg
10 - Freshly ground black pepper, to taste
11 - Salt, to taste
→ Spinach
12 - 7 ounces fresh baby spinach (or thawed, squeezed-dry frozen spinach)
→ Assembly & Topping
13 - 2 cups shredded mozzarella cheese
14 - 1/4 cup freshly grated Parmesan cheese
15 - 2 tablespoons extra-virgin olive oil
# Recipe Steps:
01 - Preheat the oven to 400°F. Lightly grease a 9 x 13-inch baking dish with olive oil.
02 - Boil a large pot of salted water and add the pasta. Cook until just al dente, approximately 2 minutes less than package directions. Drain and set aside.
03 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add spinach and sauté for 2 to 3 minutes until wilted. Remove from heat, cool slightly, and chop coarsely if needed.
04 - In a food processor or mixing bowl, combine ricotta, heavy cream, 1/2 cup Parmesan, egg, garlic, lemon zest, nutmeg, salt, and pepper. Blend or whisk until smooth and creamy.
05 - In a large bowl, toss the drained pasta with sautéed spinach and the whipped ricotta mixture until evenly coated.
06 - Place half the pasta mixture into the baking dish. Sprinkle with half the shredded mozzarella. Add remaining pasta, topping with the rest of the mozzarella and 1/4 cup Parmesan cheese.
07 - Drizzle 1 tablespoon olive oil over the top. Bake for 25 to 30 minutes until bubbly and golden.
08 - Allow the dish to rest for 5 minutes before serving.
