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Creamy Spinach Ricotta Pasta Bake - Cozy, Comforting, and Easy

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Short pasta: Ziti, penne, or rigatoni (1 pound)
  • Olive oil: For sautéing
  • Garlic: 3–4 cloves, minced
  • Baby spinach: 8–10 ounces (fresh) or 10 ounces frozen, thawed and squeezed dry
  • Whole-milk ricotta: 15–16 ounces
  • Heavy cream or half-and-half: 1 cup
  • Grated Parmesan or Pecorino Romano: 1/2 cup, plus extra for topping
  • Shredded mozzarella: 1 1/2–2 cups
  • Lemon: 1 (zest and 1–2 teaspoons juice)
  • Egg: 1 (optional, for a firmer set)
  • Nutmeg: Pinch (optional, but great with spinach)
  • Crushed red pepper flakes: Pinch (optional, for heat)
  • Salt and black pepper: To taste
  • Fresh basil or parsley: For garnish (optional)

Method
 

  1. Preheat and prep: Heat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. Cook the pasta: Boil in well-salted water until very al dente (about 1–2 minutes shy of package time). Drain and set aside. Reserve 1/2 cup pasta water.
  3. Sauté the spinach: Warm 1–2 tablespoons olive oil in a large skillet over medium heat. Add garlic and cook 30 seconds until fragrant. Add spinach and a pinch of salt; cook until wilted. If using frozen spinach, add it squeezed-dry and warm through.
  4. Mix the ricotta base: In a large bowl, stir together ricotta, cream, Parmesan, lemon zest, lemon juice, nutmeg, red pepper flakes, 1 teaspoon salt, and several grinds of black pepper. If you like a firmer casserole, whisk in the egg. Adjust seasoning to taste.
  5. Combine pasta and sauce: Add the drained pasta and sautéed spinach to the ricotta mixture. Stir until coated. If the mixture seems thick, loosen with a splash of reserved pasta water until creamy but not soupy.
  6. Add the cheese: Fold in 1 cup shredded mozzarella. Transfer the mixture to the baking dish, then sprinkle the remaining mozzarella and extra Parmesan over the top for a golden crust.
  7. Bake: Cover loosely with foil and bake 15 minutes. Remove foil and bake another 10–15 minutes, until bubbling at the edges and lightly browned on top.
  8. Rest and serve: Let it rest 5–10 minutes so the sauce sets slightly. Garnish with chopped basil or parsley, if using. Serve warm.