Spinach and Ricotta Pasta Casserole

Name: Spinach and Ricotta Pasta Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 60 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 450 g g penne pasta; 2 tbsp olive oil; 1 medium onion (chopped); 3 cloves garlic (minced); 300 g g fresh spinach (washed and chopped); 1 cup ricotta cheese; 1 cup grated mozzarella cheese; 1/2 cup grated Parmesan cheese; 2 cups tomato sauce; 1 tsp dried oregano; 1/2 tsp salt; 1/4 tsp black pepper

60 min 6 servings Easy

All Recipes

A delightful blend of ricotta and spinach in a creamy pasta casserole, perfect for a hearty and comforting meal.

Prep

20 min

Cook

30 min

Total

60 min

Servings

Difficulty

Easy

A Spinach and Ricotta Pasta Casserole is an inviting dish that combines the creamy richness of ricotta cheese with the fresh, vibrant taste of spinach. This casserole is not only comforting but also packed with nutrients, making it a great choice for both family dinners and gatherings. The origin of this dish is rooted in the simple yet flavourful cooking of Italian kitchens, where pasta bakes are a staple. By using common ingredients found in most homes, this casserole brings together a delightful harmony of textures and tastes that are sure to please even the pickiest eaters.

Instructions

Cook the pasta

Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente, about 8 minutes. Drain and set aside.

Pro tip: Cooking the pasta to al dente ensures it doesn't overcook in the oven.

Prepare the spinach mixture

In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for an additional minute. Stir in the chopped spinach and cook until wilted.

Pro tip: Fresh spinach will wilt down significantly, so don't worry if it seems like a lot initially.

Combine with ricotta

Remove the skillet from heat and stir in the ricotta cheese, mixing well with the spinach mixture. Add salt, pepper, and oregano.

Pro tip: Ensure the mixture is well combined for even flavour distribution.

Assemble the casserole

Preheat your oven to 180°C (350°F). In a large baking dish, spread a thin layer of tomato sauce. Add half of the cooked pasta, then layer with the spinach ricotta mixture and half of the mozzarella cheese. Repeat with the remaining pasta, sauce, and mozzarella cheese.

Pro tip: Layering the ingredients helps create distinct flavours in every bite.

Top with Parmesan

Sprinkle the grated Parmesan cheese over the top of the assembled casserole.

Pro tip: The Parmesan will add a deliciously crispy and golden top.

Bake the casserole

Place the baking dish in the preheated oven and bake for 25-30 minutes, until the cheese is melted and bubbly.

Pro tip: Let the casserole crisp up slightly for an extra tasty texture.

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Tips & Tricks

Use fresh spinach for the best flavour and nutrition.
Cook the pasta until just al dente to avoid overcooking in the oven.
Let the casserole rest before serving to set the layers.
Experiment with different pasta shapes for variety.

Frequently Asked Questions

What type of pasta is best with spinach and ricotta?

Penne, rigatoni, or any tubular pasta works well as it holds the sauce beautifully.

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Be sure to thaw and squeeze out excess moisture before using.

How do I make this casserole creamier?

Add a bit of cream or extra ricotta when mixing the spinach to achieve a creamier texture.

Can I add meat to this recipe?

Yes, adding cooked chicken or Italian sausage can enhance the dish's flavour and make it more filling.

How long can I store leftovers in the fridge?

Store leftovers in an airtight container for up to three days in the refrigerator.

What can I substitute for ricotta cheese?

Cottage cheese or mascarpone can be used as substitutes for ricotta cheese.

Serving Suggestions

This Spinach and Ricotta Pasta Casserole is best served with a fresh green salad and a slice of crusty bread to soak up the creamy sauce. Pair it with a light white wine, such as Pinot Grigio, to complement the cheesy richness. To make ahead, you can prepare the casserole up to the baking step and store it in the fridge for up to 24 hours. Reheat leftovers in the oven at 180°C (350°F) until warmed through, and store them in an airtight container in the fridge for up to three days.

Nutrition per serving

420

Calories

20g

Protein

18g

Fat

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Medium50 min

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