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Warm spinach and ricotta pasta loaded with cheese is what you need when you crave those cozy Italian vibes but can't deal with patching up shells or rolling out cannelloni. Cheesy sauce and easy tomato make this one you’ll want again and again–perfect for busy nights.
I made this on a rushed weekday and it vanished off plates. No one talked, just second helpings all around and even my pickiest kid wanted some for lunch the next day.
Savory Ingredients
- Grated mozzarella: perfect gooey topping and inside too, get a block to shred yourself for awesome meltiness
- Parmesan cheese: super fine for sharp flavor, look for Parmigiano stamped on the rind
- Frozen spinach: thawed then squeezed dry so everything stays creamy—organic is best if you spot it
- Ziti or short-cut pasta: keeps the sauce tucked in every bite and cooks evenly
- Ricotta: creamy in every forkful, get the good stuff for the best taste
- Crushed garlic cloves: fresh delivers real depth
- Salt and pepper: helps everything pop, toss in a hearty pinch and taste as you go
- Italian herb mix: that classic blend for background taste
- Onion powder and garlic powder: bump up the flavor
- Dried chili flakes: gentle heat if you want it
- Tomato passata: silky smooth sauce—pick a simple one with just tomatoes and salt
- Extra virgin olive oil: adds depth and silkiness, grab a fragrant green one
- Sugar: takes the edge off the tomatoes
- Water: splash in just in case your sauce thickens up too much
- Extra parmesan: for that toasted cheese topping
Easy-To-Follow Steps
- Fire Up the Oven:
- Switch your oven to 350F (180C) before you get started so it’s piping hot when it’s baking time
- Mix the Ricotta Layer:
- Add ricotta, parmesan, a cup of mozzarella, fresh garlic, salt, pepper, and every bit of squeezed spinach into a giant bowl. Mix until super creamy. Splash in a little pasta water if you have to loosen it—it should still scoop and not run
- Boil the Pasta:
- Get a big pot of salty water bubbling, dump in the pasta, and cook it just shy of al dente—about a minute less than the package says. Scoop out some of that pasta water before draining
- Shake Up the Tomato Sauce:
- Pour a bit of tomato passata into a cup (to make room), then pour olive oil, garlic, onion and garlic powders, Italian seasoning, chili flakes, sugar, salt, and pepper right into the passata bottle. Shake hard so everything blends up
- Combine Pasta With Filling:
- Toss the drained hot pasta into your big ricotta bowl and stir gently until every noodle’s coated
- Layer and Top:
- Scoop the whole mix into a deep baking dish and smooth out the top. Pour your seasoned tomato sauce all over then bury it with mozzarella and some parmesan for a bubbly top
- Oven Time:
- Lay foil gently on top and bake for 25 minutes. Uncover and leave in for 10 more until melted cheese goes golden. Serve it up hot right from the dish, extra parmesan on top if you want
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Honestly, ricotta’s my forever favorite. When I was little I’d eat it with a spoon. Tucking it into a hot cheesy dish makes me think of my grandma’s kitchen every single time.
How To Keep It Fresh
Pop any extra in the fridge for up to four days. You just need to reheat gently in the microwave or oven, and adding a splash of water first keeps things creamy. For freezing, get everything assembled but don’t bake—let it cool, bundle it up well, then freeze. Let it thaw overnight in the fridge and bake until piping hot and bubbly.
Swap Options
No ziti? Penne or rigatoni work just as well. Cottage cheese can stand in for ricotta—blend it until super smooth. Want to use fresh spinach? Chop, steam, and dry it off first. Jarred marinara totally works if you don’t want to make your own sauce—just add some garlic or a sprinkle of fresh herbs to brighten it up.
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Ways To Serve
This dish goes awesome with crisp salad and some garlic bread on the side. If you need to bring something to a potluck, it’s perfect—stays warm for ages. Want to sneak in more protein? Mix in cooked sausage or shredded chicken with everything before it goes in the oven.
Story & Tradition
Spinach and ricotta are always a classic combo in Italian comfort food. Usually you’ll see them stuffed into shells or layered in lasagna. This easy version was made for crazy evenings but keeps those good old-school flavors we all grew up with.
FAQs About the Recipe
- → What about using fresh spinach instead of frozen?
Fresh spinach totally works. Just cook it first, give it a chop, then blend it in with the ricotta for a nice, even texture.
- → Which noodle shapes can I throw in for baking?
Short types like ziti, rigatoni, or penne are awesome because they trap the sauce and filling really well when you layer everything up.
- → Can I get this ready ahead of time?
You sure can. Just build your pasta dish, cover it up, and stash it in the fridge. Add a few more minutes to your bake time if it’s cold when you toss it in the oven.
- → How do I stop ricotta from drying out?
Pour in a little of the water you boiled the pasta in as you mix up the ricotta. It’ll keep things smooth and creamy, not thick or chalky.
- → Is it cool to freeze the extras?
Definitely! Put the unbaked dish in the freezer. When you’re ready, let it thaw, then bake like always for fresh flavor.
- → What helps the top turn golden and bubbly?
Let it finish in the oven without a lid so the cheese melts and browns, giving you that crave-worthy, gooey top layer.