Save 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 because of its rich texture and ease of preparation.
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
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Instructions
- Preheat:
- 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.
- Cook Pasta:
- 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.
- Sauté Spinach:
- Heat 1 tbsp olive oil in a large skillet over medium heat. Add the spinach and sauté for 2–3 minutes until wilted. Remove from heat, let cool slightly, and chop coarsely if needed.
- Prepare Ricotta Mixture:
- In a food processor or large mixing bowl, combine ricotta, heavy cream, 50 g Parmesan, egg, garlic, lemon zest, nutmeg, salt, and pepper. Blend or whisk until smooth and creamy.
- Toss Pasta:
- Toss drained pasta, wilted spinach, and whipped ricotta mixture until evenly coated.
- Assemble:
- Transfer half the pasta mixture to the prepared baking dish. Sprinkle with half the mozzarella. Add the remaining pasta, then top with remaining mozzarella and 30 g Parmesan.
- Bake:
- Drizzle with 1 tbsp olive oil. Bake for 25-30 minutes or until bubbling and golden brown on top.
- Rest:
- Let rest for 5 minutes before serving.
Save This meal often brings everyone to the table eager to share stories after a long day.
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.
Nutritional Information
Calories: 520, Total Fat: 26 g, Carbohydrates: 48 g, Protein: 25 g per serving.
Save A delicious dinner like this never fails to impress and comfort.
Recipe FAQ
- → What type of pasta works best for this dish?
Short tubular pastas like rigatoni or penne hold the creamy ricotta mixture well and work best for even baking.
- → Can frozen spinach be used instead of fresh?
Yes, just make sure to thaw and squeeze out excess moisture before incorporating to avoid watery results.
- → How do I achieve a golden crust on top?
Topping the dish with shredded mozzarella and Parmesan cheese and baking until bubbling helps develop a golden, flavorful crust.
- → Is there a way to enhance the flavor profile?
Adding a pinch of chili flakes or fresh herbs like basil or parsley provides an extra aromatic touch.
- → What is the recommended serving suggestion?
Pair this baked pasta with a crisp green salad and a dry white wine such as Pinot Grigio for a balanced meal.
