Pin this A creamy, comforting baked pasta dish featuring whipped ricotta, tender spinach, and a golden, cheesy topping&perfect for weeknight dinners or gatherings.
This recipe quickly became a family favorite for busy weeknights& it's always a hit at gatherings.
Ingredients
- Pasta: 350 g (12 oz) rigatoni or penne, Salt for boiling water
- Ricotta Mixture: 400 g (14 oz) ricotta cheese, 60 ml (¼ cup) heavy cream, 50 g (½ cup) freshly grated Parmesan cheese, 1 large egg, 1 garlic clove minced, Zest of 1 lemon, ¼ tsp ground nutmeg, Freshly ground black pepper to taste, Salt to taste
- Spinach: 200 g (7 oz) fresh baby spinach or thawed squeezed-dry frozen spinach
- Assembly & Topping: 200 g (2 cups) shredded mozzarella cheese, 30 g (¼ cup) freshly grated Parmesan cheese, 2 tbsp extra-virgin olive oil
Instructions
- Step 1:
- Preheat the oven to 200°C (400°F). Grease a 23 x 33 cm (9 x 13 in) baking dish with a little olive oil.
- Step 2:
- Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente, about 2 minutes less than package instructions. Drain and set aside.
- Step 3:
- While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add the spinach and sauté for 2 to 3 minutes, until wilted. Remove from heat, let cool slightly, and chop coarsely if needed.
- Step 4:
- In a food processor or large mixing bowl, combine the ricotta, heavy cream, 50 g Parmesan, egg, garlic, lemon zest, nutmeg, salt, and pepper. Blend or whisk until smooth and creamy.
- Step 5:
- In a large bowl, toss together the drained pasta, wilted spinach, and whipped ricotta mixture until evenly coated.
- Step 6:
- Transfer half the pasta mixture to the prepared baking dish. Sprinkle with half the mozzarella. Add the remaining pasta, then top with the rest of the mozzarella and 30 g Parmesan.
- Step 7:
- Drizzle with 1 tbsp olive oil. Bake for 25 to 30 minutes, or until bubbling and golden brown on top.
- Step 8:
- Let rest for 5 minutes before serving.
Pin this This dish brings back memories of cozy family dinners where everyone savored every bite together.
Notes
For extra flavor add a pinch of chili flakes or fresh herbs such as basil or parsley Serve with a crisp green salad and a dry white wine such as Pinot Grigio
Required Tools
Large pot Large skillet Mixing bowls Food processor or whisk Baking dish (23 x 33 cm / 9 x 13 in) Knife and cutting board
Allergen Information
Contains milk eggs and wheat (gluten) Double-check labels for cheese and pasta if concerned about allergens
Pin this This is a simple yet flavorful dish sure to become a staple in your weeknight dinner lineup.
Frequently Asked Recipe Questions
- → Can I use frozen spinach for this dish?
Yes, thaw and squeeze out excess water before sautéing to maintain the right texture and avoid sogginess.
- → What pasta types work best here?
Short tubular pastas like rigatoni or penne hold the creamy ricotta mixture well and bake evenly.
- → How do I achieve a golden crust on top?
Use shredded mozzarella mixed with freshly grated Parmesan, and bake until bubbling and golden brown. A drizzle of olive oil helps crisp the topping.
- → Can I prepare this ahead of time?
Yes, assemble the pasta and refrigerate before baking. Add a few extra minutes to baking time if starting cold.
- → Are there suggested substitutions for spinach?
Kale or Swiss chard can be used as alternatives; sauté until tender before combining with the mixture.