Indulge in the creamy and flavorful delight of Spinach and Cheese Pasta Bake! This dish is a perfect combination of comfort and elegance, making it a crowd-pleaser for any occasion.

Why You’ll Love This Recipe?

The rich flavors of ricotta, mozzarella, and parmesan cheese blend perfectly with the freshness of spinach.
With a quick prep time, this dish is ideal for busy weeknights or meal prepping for the week ahead.

Ingredient Notes:

Small pasta (penne, rigatoni, or small shells)
Ricotta cheese (add-ins like herbs or sun-dried tomatoes can be incorporated)
Freshly shredded mozzarella
Freshly grated parmesan
Baby spinach (can be substituted with frozen spinach)
Lemon zest
Freshly grated garlic
Sea salt flakes and cracked black pepper
Good-quality tomato pasta sauce
Pesto (store-bought or homemade)
Panko breadcrumbs
Olive oil spray
Olive oil
Chilli (red pepper) flakes (optional)

Step-by-Step Instructions:

Cook the pasta according to package instructions.
In a bowl, mix ricotta, mozzarella, parmesan, spinach, lemon zest, garlic, salt, and pepper.
Layer pasta, cheese mixture, tomato sauce, and pesto in a baking dish.
Top with breadcrumbs, a drizzle of olive oil, and chili flakes.
Bake until bubbly and golden brown.

Helpful Tips:

Add a layer of cooked ground beef or sausage for a meatier version.
Swap out spinach for kale or arugula for a different flavor profile.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Expert Tips for the Best Results:

Use fresh, high-quality cheeses for a richer taste.
Don’t overcook the pasta as it will continue to cook in the oven.

Serving Suggestions:

Pair this pasta bake with a crisp green salad and a glass of red wine for a complete meal.

Storage and Reheating Tips:

To reheat, cover the dish with foil and bake at 350°F until heated through. Store any leftovers in the fridge and consume within a few days.

Frequently Asked Questions:

Can I use different types of cheese in this recipe?
Yes, feel free to experiment with different cheeses to suit your taste preferences.
Can I make this dish ahead of time?
Yes, assemble the dish up to a day in advance and bake when ready to serve.
Can I freeze this pasta bake?
While it can be frozen, the texture may change slightly upon reheating.
Can I add protein to this dish?
Absolutely! Cooked chicken or shrimp can be added to the layers for a protein boost.

Conclusion:

Spinach and Cheese Pasta Bake is a comforting and versatile dish that is sure to become a favorite in your recipe rotation. Give it a try and enjoy the cheesy goodness!

Spinach and Cheese Pasta Bake

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This Spinach and Cheese Pasta Bake is a comforting and flavorful dish that combines pasta with a creamy ricotta and spinach mixture, topped with a layer of melted mozzarella and parmesan cheese.

Author: Touria Elkoudssi
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Yield: 4–6 servings 1x
Category: Main-course
Method: Baking
Cuisine: Italian
Diet: Vegetarian

Instructions

Preheat the oven: Preheat the oven to 180°C (350°F) and grease a baking dish.
Cook the pasta: Cook the pasta according to package instructions until al dente. Drain and set aside.
Prepare the filling: In a bowl, mix ricotta, mozzarella, parmesan, spinach, lemon zest, garlic, salt, and pepper.
Layer the ingredients: In the baking dish, layer half of the pasta, tomato sauce, pesto, and cheese mixture. Repeat with the remaining ingredients.
Top with breadcrumbs: Sprinkle panko breadcrumbs over the top and drizzle with olive oil. Cover with foil.
Bake: Bake for 25 minutes, then remove the foil and bake for an additional 10 minutes until golden and bubbly.
Serve: Let it cool slightly before serving. Garnish with chilli flakes if desired.

Notes

You can add cooked chicken or sausage to make it a heartier dish.
Feel free to customize the types of cheese or pasta to suit your preferences.

Nutrition

Serving Size: 1 serving
Calories: 380 kcal
Sugar: 4 g
Sodium: 650 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 3 g
Protein: 20 g
Cholesterol: 50 mg