This Spinach and Ricotta Pasta Bake is a quick, comforting vegetarian dish that’s ready in under 30 minutes. It’s creamy, cheesy and fuss-free — perfect for a midweek family meal. No simmering of sauce required; just simple ingredients and big flavour.
Meet your new go-to pasta bake: a tempting combination of ricotta, spinach and melted mozzarella, finished with a bright, quick tomato topping.
Why you’ll love this recipe
⭐️ Loads of cheesy, comforting flavour.
⭐️ Super quick with no cooked sauce required.
⭐️ Vegetarian and includes two portions of veg.
About this recipe
This bake works well with rigatoni, penne or any sturdy pasta. I usually use frozen leaf spinach (not chopped) and add it to the pasta as it cooks; if using fresh spinach, add it in toward the end so it just wilts. The result is a creamy ricotta sauce that coats the pasta and spinach, topped with an easy tomato mixture and melted cheese.
Vegetarian pasta bakes are great weeknight options — they’re economical, flexible and quick to prepare. This version is designed to be straightforward: pre-boil the pasta, mix it with the ricotta, then spoon over the tomato mix and bake until golden.
Ingredients
- Pasta – about 250 g (9 oz) dried, such as rigatoni or penne.
- Spinach – 450 g (1 lb) fresh or a pack of frozen leaf spinach.
- Tinned tomatoes – drained before using.
- Tomato puree – a tablespoon for extra depth.
- Garlic powder – use powder, not garlic salt, about 2 tsp for the ricotta and 2 tsp for the tomato mix.
- Dried oregano – 1 tbsp (or double the amount if using fresh).
- Honey – 1 tbsp (or a little sugar) to balance acidity.
- Dried chilli flakes – 1/2 tsp, optional or to taste.
- Olive oil – 2 tbsp for the tomato mix.
- Sea salt and freshly ground black pepper.
- Ricotta cheese – 250 g (9 oz); use two packs (500 g) for an extra-creamy bake.
- Mozzarella – 100 g in the ricotta mix and 150 g for the topping, grated.
- Parmesan – 50 g grated, optional (Grana Padano works well).
- Fresh basil – to garnish.
How to make Spinach and Ricotta Pasta Bake
1. Preheat the oven to 200°C / 400°F.
2. Cook the pasta in well-salted boiling water. If using frozen spinach, add it to the pot with the pasta for the full cooking time (about 10 minutes). If using fresh spinach, add it 1–2 minutes before the pasta is done so it wilts.
3. While the pasta cooks, drain the tinned tomatoes and combine them with tomato puree, olive oil, garlic powder, oregano, honey (or sugar), chilli flakes, salt and pepper. Stir to combine — no cooking needed.
4. Drain most of the cooking water from the pasta and spinach, leaving a little starchy water to help the ricotta form a sauce.
5. Mix the ricotta, grated mozzarella, garlic powder, grated Parmesan (if using), salt and pepper into the pasta until well combined. Transfer the mixture to a casserole dish.
6. Spoon the tomato mixture evenly over the pasta and finish with the remaining grated mozzarella.
7. Bake for about 15 minutes, until the cheese is bubbling and golden.
8. Remove from the oven, scatter with fresh basil and serve hot.
Substitutions
- Vegan: Replace ricotta, mozzarella and Parmesan with dairy-free alternatives.
- Cheese: Swap mozzarella for a different melting cheese if preferred; adjust quantities to taste.
Storage and reheating
Fridge: Keep leftovers in a sealed container for up to 3 days.
Reheating: Reheat thoroughly in the microwave or on the hob with a splash of water to loosen the sauce.
Freezing: Freezing cooked pasta can affect texture; it’s edible after freezing and reheating but may become softer. Freeze if convenient, but expect a change in texture.
Top tips
Pasta timing
Check the package cooking time and reduce if needed so the pasta is al dente before baking.
Using fresh spinach
Add fresh leaves 1–2 minutes before draining so they just wilt without losing texture.
Creamier result
For a looser, creamier sauce use two packs of ricotta (about 500 g / 1.1 lb).
Keep a little cooking water
When draining, leave a little starchy water behind to help bind the ricotta into a silky sauce.
FAQs
This is a satisfying one-dish meal on its own. If you want extras, a simple green salad or garlic bread complements it well.
Yes — pre-boiling ensures the pasta finishes perfectly after baking. Follow the recipe timing and leave it slightly firm before the oven.
Please leave feedback or a rating if you try the recipe — it helps improve future recipes.
Spinach and Ricotta Pasta Bake
Ingredients
- 250 g (9 oz) dried pasta
- 450 g (1 lb) fresh spinach or equivalent frozen leaf spinach
- 800 g (28 oz) tinned tomatoes, drained
- 1 tbsp tomato puree
- 2 tsp garlic powder (for tomato mix) and 2 tsp for ricotta mix
- 1 tbsp dried oregano
- 1 tbsp honey (or sugar)
- 1/2 tsp dried chilli flakes, to taste
- 2 tbsp olive oil
- Sea salt and freshly ground pepper
- 250 g (9 oz) ricotta cheese (use 500 g for a creamier result)
- 100 g (4 oz) grated mozzarella for the ricotta mix
- 150 g (5 oz) grated mozzarella for topping
- 50 g (2 oz) grated Parmesan, optional
- 20 g (about 4 tsp) fresh basil to garnish
Instructions
- Preheat the oven to 200°C / 400°F.
- Cook the pasta in boiling, salted water for around 10 minutes. If using frozen spinach, add it to the pot at the same time; if using fresh spinach, add it 1–2 minutes before the end of cooking to wilt.
- Drain the tinned tomatoes and combine with tomato puree, olive oil, garlic powder, oregano, honey (or sugar), chilli flakes, salt and pepper. Stir well.
- When the pasta and spinach are cooked, drain most of the water but leave a little to help form the sauce.
- Mix the ricotta, grated mozzarella, garlic powder and Parmesan (if using) into the pasta and spinach. Stir gently to combine and transfer to a casserole dish.
- Top with the tomato mixture and the remaining mozzarella.
- Bake for 15 minutes or until the cheese is golden and bubbling.
- Garnish with fresh basil and serve warm.
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Notes
Pasta: Check package cooking times and adjust so the pasta remains slightly firm before baking.
Spinach: Frozen spinach cooks for the full 10 minutes with the pasta; fresh spinach only needs 1–2 minutes to wilt.
Creamier sauce: Use 500 g ricotta for a wetter, creamier bake.
Parmesan: Optional but adds depth; Grana Padano is a good substitute.
Keep some water: Leave a little starchy cooking water when draining to help the ricotta form a smooth sauce.
Nutrition
Calories: 761 kcal • Carbohydrates: 77 g • Protein: 41 g • Fat: 34 g • Saturated Fat: 17 g
Nutrition information is an approximation and is per portion unless stated otherwise.