Ricotta was invented by Roman shepherds who accidentally heated leftover whey twice—'ricotta' literally means 'recooked' in Italian.
Creamy Spinach & Ricotta Baked Pasta
Dive into a cheesy delight with our Creamy Spinach & Ricotta Baked Pasta! This dish features layers of al dente pasta enveloped in a luscious ricotta mixture, mingling beautifully with fresh spinach and topped with gooey, golden cheese. Perfect for cozy family nights, it's a satisfying meal that's as nutritious as it is delicious!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 2 cloves garlic, minced
- 2 cups fresh spinach, chopped (480 ml)
🥛Dairy & Eggs(5)
- 1 cup heavy cream (240 ml)
- 1/2 cup milk (120 ml)
- 1 cup shredded mozzarella cheese (240 ml)
- 1/2 cup grated parmesan cheese (120 ml)
- 1 cup ricotta cheese (240 ml)
🫙Pantry Staples(2)
- 1 tbsp olive oil (15 ml)
- 300g pasta (penne or rigatoni) (10.6 oz)
🧂Spices & Seasonings(3)
- 1/2 tsp black pepper (2.5 ml)
- 1/2 tsp dried oregano (2.5 ml)
- Salt to taste
👨🍳 Instructions
- 1
Preheat oven to 190°C (375°F). Cook pasta until al dente. Drain and set aside.
- 2
Heat olive oil in a skillet over medium heat. Sauté garlic for 30 seconds, then add spinach and cook until wilted.
- 3
In a large bowl, mix ricotta, heavy cream, milk, oregano, salt, and pepper until smooth.
- 4
Stir in cooked pasta, spinach mixture, and half the mozzarella.
- 5
Transfer mixture to a greased baking dish. Top with remaining mozzarella and parmesan.
- 6
Bake for 25–30 minutes until golden and bubbly on top.
- 7
Let rest 5 minutes before serving.
💡 Pro Tips
- ✓Cook pasta 2-3 minutes less than package directions (around 85% done) because it will continue cooking in the oven and absorb liquid from the ricotta mixture without becoming mushy.timing85% doneness
- ✓Squeeze spinach in a clean kitchen towel to remove excess moisture - wet spinach can release up to 2 tablespoons of water per cup, making your baked pasta watery.technique2 tbsp water per cup
- ✓Mix ricotta with room temperature dairy (cream and milk) to prevent curdling and ensure smooth incorporation - cold dairy can cause ricotta proteins to seize.ingredient
- ✓Create a cheese gradient by placing mozzarella on bottom and top layers, keeping parmesan only on top - mozzarella's lower melting point (130°F) creates stretch while parmesan (356°F) browns beautifully.technique130°F vs 356°F
- ✓Test doneness by inserting a knife in center - it should come out hot to the touch (165°F internal temp) and edges should bubble vigorously, indicating proper heat penetration.timing165°F internal
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Ricotta was invented by Roman shepherds who accidentally heated leftover whey twice—'ricotta' literally means 'recooked' in Italian.
Creamy Spinach & Ricotta Baked Pasta
Dive into a cheesy delight with our Creamy Spinach & Ricotta Baked Pasta! This dish features layers of al dente pasta enveloped in a luscious ricotta mixture, mingling beautifully with fresh spinach and topped with gooey, golden cheese. Perfect for cozy family nights, it's a satisfying meal that's as nutritious as it is delicious!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 2 cloves garlic, minced
- 2 cups fresh spinach, chopped (480 ml)
🥛Dairy & Eggs(5)
- 1 cup heavy cream (240 ml)
- 1/2 cup milk (120 ml)
- 1 cup shredded mozzarella cheese (240 ml)
- 1/2 cup grated parmesan cheese (120 ml)
- 1 cup ricotta cheese (240 ml)
🫙Pantry Staples(2)
- 1 tbsp olive oil (15 ml)
- 300g pasta (penne or rigatoni) (10.6 oz)
🧂Spices & Seasonings(3)
- 1/2 tsp black pepper (2.5 ml)
- 1/2 tsp dried oregano (2.5 ml)
- Salt to taste
👨🍳 Instructions
- 1
Preheat oven to 190°C (375°F). Cook pasta until al dente. Drain and set aside.
- 2
Heat olive oil in a skillet over medium heat. Sauté garlic for 30 seconds, then add spinach and cook until wilted.
- 3
In a large bowl, mix ricotta, heavy cream, milk, oregano, salt, and pepper until smooth.
- 4
Stir in cooked pasta, spinach mixture, and half the mozzarella.
- 5
Transfer mixture to a greased baking dish. Top with remaining mozzarella and parmesan.
- 6
Bake for 25–30 minutes until golden and bubbly on top.
- 7
Let rest 5 minutes before serving.
💡 Pro Tips
- ✓Cook pasta 2-3 minutes less than package directions (around 85% done) because it will continue cooking in the oven and absorb liquid from the ricotta mixture without becoming mushy.timing85% doneness
- ✓Squeeze spinach in a clean kitchen towel to remove excess moisture - wet spinach can release up to 2 tablespoons of water per cup, making your baked pasta watery.technique2 tbsp water per cup
- ✓Mix ricotta with room temperature dairy (cream and milk) to prevent curdling and ensure smooth incorporation - cold dairy can cause ricotta proteins to seize.ingredient
- ✓Create a cheese gradient by placing mozzarella on bottom and top layers, keeping parmesan only on top - mozzarella's lower melting point (130°F) creates stretch while parmesan (356°F) browns beautifully.technique130°F vs 356°F
- ✓Test doneness by inserting a knife in center - it should come out hot to the touch (165°F internal temp) and edges should bubble vigorously, indicating proper heat penetration.timing165°F internal