All the creamy, cheesy flavor of spinach and ricotta stuffed shells without any of the tedious stuffing! A comforting, vegetarian, freezer friendly dinner the whole family will love.
Let’s be honest. We all love the idea of spinach and ricotta stuffed shells or classic cannelloni. Creamy ricotta, nutritious spinach, tender pasta, and a blanket of bubbly, golden mozzarella? Yes, please. But the reality? Standing at the counter, painstakingly stuffing each individual shell or tube? No, thank you.
Enter this Spinach Ricotta Pasta Bake.
It has all the soul satisfying flavors of its fussier cousin, but it comes together in a fraction of the time. We are talking about a creamy ricotta and spinach mixture stirred right through the pasta, topped with a ridiculously easy “shake and pour” tomato sauce, and then baked until it is pure, cheesy heaven.
This is a lazy Monday night miracle, and it is about to become a permanent fixture in your dinner rotation.
Why You Will Love This Recipe
- All the flavor, none of the fuss: You get the taste of stuffed shells or cannelloni without spending 20 minutes stuffing pasta. Just mix, top, and bake.
- Creamy, not dry: By using a splash of starchy pasta water, the ricotta mixture becomes luxuriously creamy and clings beautifully to every piece of pasta.
- Shortcut sauce genius: The sauce comes together right in the bottle. No sautéing, no extra pot to wash. Just shake and pour!
- Freezer friendly hero: Assemble this bake ahead of time, freeze it, and have a homemade meal ready whenever you need it.
Ingredients
Here is what you will need. For the full list with measurements, scroll down to the recipe card.
- For the Pasta: Ziti or any short pasta (penne, rigatoni, or mezzi rigatoni work great).
- For the Creamy Ricotta Mixture: Ricotta cheese (whole milk is best), parmesan cheese, fresh garlic, frozen chopped spinach (thawed and squeezed very dry), mozzarella cheese, salt, and pepper. Plus a splash of pasta cooking water to make it extra creamy.
- For the Shortcut Pasta Sauce: Tomato passata (or your favorite tomato sauce), extra virgin olive oil, minced garlic, onion powder, garlic powder, dried Italian mixed herbs, optional red pepper flakes, sugar, salt, and black pepper.
- For the Topping: More shredded mozzarella and extra grated parmesan.
How to Make Spinach Ricotta Pasta Bake
The full instructions are in the recipe card below, but here is a visual walkthrough.
1Make the Magic “Shake and Pour” Sauce
Preheat your oven to 350°F. Grab your bottle of tomato passata. Pour out about 1/4 cup to make room. Then, add the olive oil, minced garlic, onion powder, garlic powder, Italian herbs, chili flakes (if using), sugar, salt, and pepper right into the bottle. Screw the lid back on and shake it like crazy! That is it. Your sauce is done.
2Cook the Pasta (Almost)
Cook your pasta in salted boiling water according to the package directions, but subtract 1 minute from the cooking time. It will finish cooking perfectly in the oven. Before you drain the pasta, scoop out about 1 cup of the starchy pasta water and set it aside.
3Make the Creamy Ricotta Filling
While the pasta is cooking, squeeze all the excess liquid out of your thawed spinach. This is a crucial step for a non watery bake. In a very large bowl, mix together the ricotta, parmesan, crushed garlic, the dry spinach, 1 cup of shredded mozzarella, salt, and pepper.
If your ricotta is on the thicker, crumbly side, add a splash of that reserved pasta water and stir. The starch will help it become silky, creamy, and perfect for coating the pasta.
4Combine and Assemble
Add the drained, slightly undercooked pasta to the bowl with the ricotta mixture. Stir well until every piece of pasta is coated in that creamy, spinach flecked goodness. Transfer the mixture to a 9×13 inch baking dish (or similar heatproof dish). Spread it into an even layer.
5Top, Cover, and Bake
Pour your shaken sauce evenly over the top of the pasta. Sprinkle the remaining 1 1/2 cups of shredded mozzarella over the sauce. Loosely cover the dish with foil. Bake for 25 minutes, then remove the foil and bake for another 10 minutes, or until the sauce is bubbly and the cheese on top is melted and beautifully golden.
Let it rest for 5 minutes before serving. Garnish with extra grated parmesan and maybe some fresh basil if you are feeling fancy!
Expert Tips for Success
- Squeeze that spinach! Frozen spinach holds a lot of water. Take the time to press it in a sieve or wrap it in a clean kitchen towel and squeeze out as much liquid as you possibly can. This prevents a watery pasta bake.
- Don’t skip the pasta water. That starchy liquid is liquid gold. It loosens the ricotta and helps the sauce and cheese cling to the pasta instead of settling at the bottom of the dish.
- Undercook your pasta. Cooking the pasta 1 minute less than the package directions is essential. It will continue to absorb liquid and cook in the oven, so you want it to be al dente, not mushy.
- Use good passata. Tomato passata is simply strained, pureed tomatoes. It has a bright, clean flavor that works wonderfully here. You can find it in the pasta sauce aisle. In the US, a good substitute is plain tomato sauce (like Hunt’s).
What to Serve With Spinach Ricotta Pasta Bake
This bake is a complete meal on its own, but here are a few ideas to round out the table:
- A simple green salad: Toss arugula or mixed greens with a lemon vinaigrette to cut through the richness.
- Crusty bread: For sopping up any extra sauce on the plate.
- Roasted vegetables: A side of roasted broccoli or zucchini would be lovely.
Storage and Reheating
- Fridge: Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat individual portions in the microwave.
- Freezer (Unbaked): This is a fantastic freezer meal. Assemble the dish completely (pasta mixture topped with sauce and cheese) in a freezer safe baking dish. Do not bake. Cover tightly with a layer of plastic wrap and then a layer of foil. Freeze for up to 3 months.
- Freezer (Baked): You can also freeze baked leftovers. Cool completely, portion into airtight containers, and freeze for up to 2 months.
- Reheating from frozen: Thaw unbaked casseroles overnight in the refrigerator before baking as directed. You may need to add 5-10 minutes to the bake time.
FAQ
Can I use fresh spinach instead of frozen?
Absolutely! Use about 10-12 ounces of fresh spinach. Roughly chop it, then sauté it in a skillet with a tiny bit of olive oil until it wilts completely. Let it cool slightly, then squeeze out the excess liquid before adding it to the ricotta mixture.
Can I use a different kind of pasta?
Yes! Any short pasta shape will work well. Try penne, rigatoni, mezzi rigatoni, or even fusilli. Avoid long noodles like spaghetti or fettuccine.
My ricotta mixture seems dry. What do I do?
Just stir in a few more tablespoons of the reserved pasta water, one tablespoon at a time, until it reaches a creamy, spreadable consistency. The starch in the water will help it bind beautifully.
Can I add meat to this dish?
Definitely. Brown 1/2 pound of Italian sausage, ground beef, or ground turkey with a pinch of salt and pepper. Drain any excess fat, and stir the cooked meat into the ricotta mixture along with the pasta.
Is tomato passata the same as tomato sauce?
In the US, yes, for this recipe. Tomato passata is smooth, pureed, uncooked tomatoes. The closest and easiest substitute is a can or bottle of plain tomato sauce (like Hunt’s or a store brand), not spaghetti sauce with added herbs. Just ensure the only ingredients are tomatoes and maybe salt.
Spinach Ricotta Pasta Bake (Easy Shortcut Version)
Ingredients
- 300 g 10 oz ziti pasta, or other short pasta (penne, rigatoni)
- 1 1/2 cups mozzarella cheese shredded (for topping)
Ricotta Mixture:
- 500 g 1 lb whole milk ricotta cheese
- 1/2 cup parmesan cheese grated
- 2 garlic cloves crushed
- 350 g 12 oz frozen chopped spinach, thawed and squeezed VERY dry
- 1 cup mozzarella cheese shredded
- 3/4 teaspoon salt
- 3/4 teaspoon black pepper
- Reserved pasta water as needed, to loosen mixture
Shortcut Pasta Sauce:
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves minced
- 700 g 24 oz tomato passata (or plain tomato sauce like Hunt's)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoons dried Italian mixed herbs
- 1/2 teaspoon dried red pepper flakes optional
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
To Serve:
- Extra grated parmesan cheese
Instructions
- Preheat your oven to 350°F (180°C).
- Make the shortcut sauce: Pour out about 1/4 cup of the passata from the bottle to make room. Add the olive oil, minced garlic, onion powder, garlic powder, Italian herbs, red pepper flakes (if using), sugar, 1 teaspoon salt, and 1/4 teaspoon black pepper directly into the bottle. Screw the lid on tightly and shake well to combine. Set aside.
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package directions, but subtract 1 minute from the recommended cooking time. Before draining, scoop out and reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.
- Make the ricotta mixture: In a very large bowl, combine the ricotta cheese, grated parmesan, crushed garlic, the squeezed dry spinach, 1 cup of shredded mozzarella, 3/4 teaspoon salt, and 3/4 teaspoon pepper. Mix well. If the mixture seems thick or crumbly, add a splash (about 2-3 tablespoons) of the reserved pasta water and stir until creamy.
- Combine: Add the drained, undercooked pasta to the bowl with the ricotta mixture. Stir until all the pasta is evenly coated.
- Assemble: Transfer the pasta mixture to a 9x13 inch (or similar 3 quart) baking dish and spread it into an even layer. Pour the shaken pasta sauce evenly over the top. Sprinkle the remaining 1 1/2 cups of shredded mozzarella cheese over the sauce.
- Bake: Loosely cover the baking dish with aluminum foil. Bake for 25 minutes. Then, remove the foil and bake for another 10 minutes, or until the sauce is bubbly and the cheese on top is melted and golden brown.
- Rest and serve: Let the pasta bake rest for 5 minutes before serving. Garnish with extra grated parmesan cheese and serve hot.
Notes
- Squeeze the spinach: Getting as much liquid as possible out of the thawed spinach is the key to a creamy, not watery, pasta bake.
- The pasta water trick: The starchy pasta water helps emulsify the ricotta mixture, making it silky and helping it bind to the pasta. Don't skip it!
- Pasta doneness: Cooking the pasta 1 minute less than the package time ensures it doesn't become mushy while baking.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave.
- To freeze (unbaked): Assemble the dish completely in a freezer safe baking dish. Do not bake. Cover tightly with a layer of plastic wrap and then a layer of aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed (you may need to add 5-10 minutes to the bake time).
