Description
A comforting and delicious Spinach & Ricotta Pasta Bake that is perfect for a family dinner or gathering.
Ingredients
Scale
- 12 oz (340g) penne or rigatoni pasta
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 10 oz (280g) fresh spinach, chopped
- 15 oz (425g) ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
- 1/2 cup marinara sauce (optional, for serving)
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the pasta just until al dente, then drain and set aside.
- In a skillet, heat the olive oil and sauté the chopped onion and minced garlic for 3 to 4 minutes.
- Add the chopped spinach to the skillet and cook for an additional 2 to 3 minutes until wilted. Remove from heat and allow to cool slightly.
- In a large mixing bowl, combine the ricotta cheese, half of the mozzarella, half of the Parmesan, the egg, oregano, salt, and pepper.
- Stir in the cooked pasta and spinach mixture, ensuring everything is evenly coated.
- Transfer the mixture into a greased baking dish. Sprinkle the remaining mozzarella and Parmesan on top.
- Bake for 25 to 30 minutes, or until the cheese on top is golden and bubbly.
- Serve warm, optionally with a spoonful of marinara sauce.
Notes
- For a vegetarian option, ensure that the cheeses used are rennet-free.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400