Baked pasta with spinach and ricotta
On Sunday morning, after drinking coffee quite late, I made some simple bruschetta and opened the fridge without a clear plan. I found a box of ricotta and some frozen spinach, so I decided to make baked pasta with spinach and ricotta. I didn’t think too long, and the recipe is perfect for a weekend lunch when you feel like eating something warm without complicating things.
Quick Info
Total time: about 50 minutes
Preparation time: 20 minutes
Baking time: 20-25 minutes
Servings: 4
Difficulty: easy
Recipe type: baked pasta, suitable for weekend lunch or dinner
Ingredients
300 g pasta (any type you prefer)
150 g frozen spinach
2-3 cloves garlic, thinly sliced
1 box ricotta (200 g)
2 eggs
grated parmesan (enough to cover the surface)
2 tablespoons grated cheese
1 tablespoon olive oil
salt
pepper
butter (for greasing the dish)
Preparation method
1. Cook the pasta according to the package instructions. When ready, rinse with cold water to prevent sticking and let it drain.
2. While the pasta is cooking, heat a tablespoon of olive oil in a pan and add the sliced garlic. Keep the heat low and do not let the garlic color, or it will become bitter.
3. Add the frozen spinach over the garlic. Cook on low heat for 10-12 minutes, stirring occasionally, until the liquid reduces.
4. Add the ricotta over the spinach, mix well, and season with salt and pepper. Let it cook for another 5 minutes, then turn off the heat.
5. In a large bowl, beat the eggs. Add the cooked and drained pasta, then the spinach and ricotta mixture. Mix everything well.
6. Grease a baking dish with butter. Pour the pasta mixture into the dish. Sprinkle grated parmesan and the two tablespoons of cheese on top.
7. Bake in the oven (medium heat, 180-190°C) for 20-25 minutes, until the surface is lightly browned and crusty.
Why I make this recipe often
It’s a quick solution when I have ricotta and spinach in the fridge. It doesn’t require many ingredients and can be prepared in advance. It works well for a relaxed meal without spending too much time in the kitchen. Leftovers keep decently for the next day.
Tips and variations
Tips
If using fresh spinach, wash it and sauté it lightly until it wilts. Frozen spinach is more practical, but let it thaw well beforehand.
Do not let the garlic fry too much – it becomes bitter and spoils the taste of the recipe.
You can adjust the amount of salt and pepper depending on how salty the cheese you are using is.
Grease the dish well with butter to prevent the pasta from sticking to the bottom.
Substitutions
You can use penne, fusilli, rigatoni, or any type of pasta you like.
Ricotta can be replaced with well-drained cottage cheese, but the texture and taste will not be identical.
The grated cheese can be replaced with mozzarella or another hard cheese.
If you don’t have parmesan, you can use grana padano or a similar aged cheese.
Variations
You can add a little nutmeg to the spinach and ricotta mixture if you like the flavor.
If you want a richer dish, mix a bit of cream with the ricotta before adding it to the spinach.
For a more intense flavor, you can sprinkle a little freshly ground pepper on top after baking.
You can add small pieces of bacon or prosciutto for a heartier option.
Serving ideas
The recipe can be served as a main dish, with a simple tomato salad or leafy greens.
It is also good as a side dish for roasted meat or baked fish.
If there are leftovers, you can take them for lunch the next day.
Frequently asked questions
What type of pasta works best for this recipe?
Most short pasta works well, such as penne, fusilli, or rigatoni. Any shape that holds the sauce and doesn’t stick easily is suitable.
Can I use fresh spinach instead of frozen?
Yes, but you need to clean, wash, and blanch it first. It reduces quite a bit in volume, so use double the weight compared to the frozen version.
Do I need to drain the frozen spinach?
If it has a lot of liquid after thawing, it’s better to squeeze it gently so it doesn’t leave water in the mixture. If you cook it directly in the pan and let it reduce, there’s no need to drain it separately.
How much cheese should I put on top?
Grate enough parmesan to lightly cover the entire surface, plus the two tablespoons of cheese. There’s no need for an exact amount – sprinkle enough to form a thin layer.
Can I omit the eggs?
The eggs help bind the mixture, so it’s better to use them. If you omit them, the result will be less cohesive and will resemble a soft pudding rather than a compact gratin.
Nutritional values
Estimate per serving (out of 4): approximately 400-450 kcal. Of which protein 18-20 g, carbohydrates 55-60 g, fats 12-14 g. Values depend on the type of pasta, cheeses, and the amount of oil used. The recipe is not very high in fat but has enough carbohydrates from the pasta.
Storage and reheating
Baked pasta with spinach and ricotta can be stored in the fridge for 1-2 days, covered. When reheating, the texture is not as good as when freshly out of the oven, but it is still edible. It is best reheated in the oven or microwave, covered, to prevent it from drying out too much. Freezing is not recommended – the texture suffers.
Ingredients: 300 g pasta any type of pasta 150 g frozen spinach 2-3 garlic cloves, sliced 1 can (200g) ricotta 2 eggs Parmesan + 2 tablespoons grated cheese 1 tablespoon olive oil Salt, pepper
