Spinach Ricotta Pasta Bake (Easy Shortcut Version)
All the creamy, cheesy flavor of spinach and ricotta stuffed shells without any of the tedious stuffing! This easy pasta bake combines a creamy ricotta spinach mixture with pasta, a simple "shake and pour" tomato sauce, and a blanket of melted mozzarella. It's a comforting, vegetarian, freezer friendly dinner the whole family will love.
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).