Baked Pasta with Ricotta, Spinach & Mozzarella is the ultimate comfort food — a hearty, bubbling casserole layered with tender pasta, creamy ricotta, earthy spinach, and gooey melted mozzarella. It’s a dish that feels like a warm hug on a plate — rich, cheesy, and satisfying without being overly heavy.

It’s a versatile dish that’s perfect for family dinners, potlucks, or meal prepping — simple enough for weeknights yet elegant enough for guests.

Why I Love This Recipe

I absolutely love this Baked Pasta with Ricotta, Spinach & Mozzarella because it’s comfort food at its finest — cozy, flavorful, and timeless. It reminds me of classic Italian lasagna but with half the effort and double the creaminess.

The creamy ricotta filling melts beautifully into the tomato sauce, creating a luscious, velvety texture that clings to every piece of pasta. The spinach adds color and lightness, balancing the richness of the cheese. It’s the kind of meal you can make ahead, reheat, and enjoy even more the next day.

Why It’s a Must-Try Dish

• Cheesy and creamy — with layers of ricotta and mozzarella in every bite.
• Nutritious twist — spinach adds freshness and nutrients.
• Family-friendly — kids and adults love it alike.
• Easy to make ahead — perfect for meal prepping or freezing.
• Classic Italian comfort — tastes like something straight from a trattoria.

This dish checks every box: comforting, hearty, wholesome, and indulgent all at once.

Preparation & Cooking Time

• Preparation Time: 20 minutes
• Cooking Time: 35 minutes
• Total Time: 55 minutes

Servings & Nutrition

• Servings: 6
• Calories: Approximately 480 kcal per serving

Course & Cuisine

• Course: Main Course
• Cuisine: Italian-American

Ingredients

For the Pasta Base:

• 12 oz (340 g) penne, rigatoni, or ziti pasta
• Salt, for boiling water

For the Sauce:

• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 1 can (24 oz / 680 g) marinara sauce or tomato basil sauce
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• Salt and black pepper, to taste
• 1 teaspoon sugar (optional, to balance acidity)

For the Ricotta & Spinach Mixture:

• 1 ½ cups ricotta cheese (whole milk preferred)
• 2 cups fresh spinach, chopped (or 1 cup frozen, thawed & squeezed dry)
• 1 large egg
• ½ cup grated Parmesan cheese
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

For Topping:

• 1 ½ cups shredded mozzarella cheese
• ¼ cup Parmesan cheese, grated
• Fresh basil or parsley, for garnish

Step-by-Step Preparation Method

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Add pasta and cook until al dente (1 minute less than package directions).
3. Drain, drizzle lightly with olive oil, and set aside.

Step 2: Prepare the Tomato Sauce

1. Heat olive oil in a skillet over medium heat.
2. Add chopped onion and sauté for 3–4 minutes until translucent.
3. Add garlic and cook for another 30 seconds until fragrant.
4. Pour in marinara sauce, oregano, basil, salt, pepper, and sugar (if using).
5. Simmer for 10 minutes, stirring occasionally, then remove from heat.

Step 3: Make the Ricotta & Spinach Mixture

1. In a large bowl, combine ricotta cheese, chopped spinach, egg, Parmesan, garlic powder, salt, and pepper.
2. Mix until smooth and creamy.

Step 4: Assemble the Baked Pasta

1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine the cooked pasta with about 2 cups of the tomato sauce and half of the ricotta mixture. Stir gently to coat evenly.
3. Spread a thin layer of sauce on the bottom of a 9×13-inch baking dish.
4. Add half of the pasta mixture, followed by spoonfuls of the remaining ricotta mixture.
5. Sprinkle with half of the mozzarella cheese.
6. Repeat with the remaining pasta, sauce, and top with mozzarella and Parmesan cheese.

Step 5: Bake the Pasta

1. Cover the dish with foil and bake for 20 minutes.
2. Remove foil and bake uncovered for another 10–15 minutes, until the cheese is golden and bubbly.

Step 6: Serve & Garnish

1. Let the dish rest for 5–10 minutes before serving (this helps it set).
2. Garnish with fresh basil or parsley.
3. Serve warm with garlic bread or salad.

How to Serve

Serve Baked Pasta with Ricotta, Spinach & Mozzarella hot, straight from the oven.

Pair with:

• Garlic bread or bruschetta
• A crisp green salad (like arugula or Caesar salad)
• A glass of red wine such as Chianti or Merlot

It’s perfect for family dinners, potlucks, or cozy Sunday lunches.

Recipe Tips

• Drain spinach well: Too much moisture will make the dish watery.
• Slightly undercook pasta: It will continue cooking in the oven.
• Use whole milk ricotta: It makes the filling creamier and richer.
• Add extra cheese on top: For a golden, bubbly crust.
• Let it rest: Resting before serving makes slicing and serving cleaner.

Variations

1. Baked Pasta with Chicken:
   Add shredded rotisserie chicken or cooked Italian sausage to the sauce for extra protein.
2. Vegetable Baked Pasta:
   Add roasted zucchini, mushrooms, or bell peppers for a veggie boost.
3. Four-Cheese Baked Pasta:
   Mix in provolone or fontina cheese with mozzarella for extra gooeyness.
4. Spicy Spinach Pasta:
   Add red chili flakes or spicy marinara sauce for a little heat.
5. Pesto Ricotta Pasta:
   Blend 2 tablespoons of basil pesto into the ricotta mixture for a vibrant, herby twist.

Freezing & Storage

• Refrigerate:
  Store leftovers in an airtight container for up to 4 days. Reheat in the oven or microwave.
• Freeze (Before Baking):
  Assemble the pasta, cover tightly with foil, and freeze for up to 2 months.
  When ready to bake, thaw overnight in the fridge and bake as directed.
• Freeze (After Baking):
  Cool completely, wrap well, and freeze up to 1 month. Reheat covered in the oven at 350°F (175°C) for 25–30 minutes.

Special Equipment Needed

• Large pot (for pasta)
• Skillet or saucepan (for sauce)
• Mixing bowls
• 9×13-inch baking dish
• Aluminum foil

FAQ

Q1: Can I use frozen spinach?
Yes! Just thaw and squeeze out all excess water before mixing with ricotta.

Q2: Can I use cottage cheese instead of ricotta?
Yes, cottage cheese can be substituted, though the texture will be slightly looser.

Q3: What pasta shape works best?
Penne, rigatoni, or ziti are ideal because they hold sauce well.

Q4: Can I make this dish gluten-free?
Absolutely! Just use gluten-free pasta and check your sauce ingredients.

Q5: Can I add meat to this recipe?
Yes — cooked ground beef, chicken, or Italian sausage pairs beautifully with the cheese and sauce.

Conclusion

Baked Pasta with Ricotta, Spinach & Mozzarella is a dish that captures the essence of Italian home cooking — simple ingredients layered with love, baked to perfection, and served bubbling hot.

The combination of creamy ricotta, earthy spinach, and melty mozzarella delivers pure comfort in every bite. Whether you’re feeding a crowd or meal-prepping for the week, this baked pasta is an instant hit.

It’s a must-have recipe for anyone who loves hearty, cheesy, satisfying meals that are as easy to make as they are to enjoy. Once you try it, it will surely become a regular in your dinner rotation.