Save to Pinterest A creamy, comforting baked pasta dish featuring whipped ricotta, tender spinach, and a golden, cheesy topping—perfect for weeknight dinners or gatherings.
This dish quickly became a family favorite for its rich texture and simple ingredients.
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
- Step 1:
- 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.
- Step 2:
- 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.
- Step 3:
- While the pasta cooks, 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.
- Step 4:
- In a food processor or large mixing bowl combine the ricotta heavy cream 50 g Parmesan egg garlic lemon zest nutmeg salt and pepper. Blend or whisk until smooth and creamy.
- Step 5:
- In a large bowl toss together the drained pasta wilted spinach and whipped ricotta mixture until evenly coated.
- Step 6:
- Transfer half the pasta mixture to the prepared baking dish. Sprinkle with half the mozzarella. Add the remaining pasta then top with the rest of the mozzarella and 30 g Parmesan.
- Step 7:
- Drizzle with 1 tbsp olive oil. Bake for 25 to 30 minutes or until bubbling and golden brown on top.
- Step 8:
- Let rest for 5 minutes before serving.
Save to Pinterest Preparing this dish always brings the family together around the dinner table for a cozy meal.
Notes
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
Allergen Information
Contains milk eggs and wheat (gluten). Double-check labels for cheese and pasta if concerned about allergens.
Save to Pinterest This baked pasta is the perfect blend of creamy texture and fresh greens for a satisfying dinner.
Questions & Answers
- → Can I use frozen spinach instead of fresh?
Yes, frozen spinach works well. Be sure to thaw and squeeze out excess water before adding to maintain the right texture.
- → What pasta types are best for this dish?
Rigatoni or penne hold the creamy sauce nicely, but other tubular pasta can be used as well.
- → How do I prevent the pasta from becoming mushy?
Cook the pasta just until al dente, slightly under the package instructions, so it holds firm during baking.
- → Can I add herbs to enhance the flavor?
Absolutely, fresh basil or parsley add brightness. A pinch of chili flakes can provide subtle heat.
- → Is there a substitute for heavy cream in the ricotta mixture?
You can use whole milk or half-and-half, but heavy cream adds the richest texture.