Name: Baked Spinach and Ricotta Pasta Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian
Ingredients: 1 pound dried penne (or rigatoni, or ziti); 1 1/2 pounds baby spinach leaves; 1 1/2 pounds whole milk ricotta cheese; 1 cup half and half; 2 cups shredded Italian fontina, divided; 1 cup freshly grated Parmesan cheese, divided; 4 eggs, lightly beaten; 2 garlic cloves, pressed or finely minced; 1/4 cup chopped fresh dill; 3/4 teaspoon kosher salt; 1/2 teaspoon red pepper flakes; 1 tablespoon butter

Jump to Recipe· 4.2 from 1 review

If you’re on the hunt for a comforting, crowd-pleasing dish that effortlessly combines creamy ricotta, fresh spinach, and perfectly baked pasta, then this Baked Spinach and Ricotta Pasta Recipe is about to become your new best friend in the kitchen. It’s a glorious balance of smooth, cheesy goodness with the bright earthiness of spinach all baked to bubbly, golden perfection. Whether you’re feeding a hungry family or prepping for a special occasion, this recipe brings warmth, flavor, and a little bit of Italian magic to your table in a way that feels both elegant and incredibly homey.

Ingredients You’ll Need

The first image shows a metal pot filled with boiling water on a white marbled surface. Inside the pot, there are pale yellow penne pasta pieces being held above the water by a white slotted spoon. The water is bubbling gently around the pasta. The second image shows the same metal pot filled with bright green spinach leaves that appear fresh and slightly wilted, filling the pot completely and resting on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Baked Spinach and Ricotta Pasta Recipe lies in its simplicity. Each ingredient plays a crucial role, whether it’s the tender pasta forming the comforting base, the creamy ricotta adding richness, or the fresh spinach bringing vibrant color and a mild, leafy bite. Let’s dive into what you’ll need to bring this dish to life:

1 pound dried penne (or rigatoni, or ziti): These tubular shapes hold the sauce beautifully and offer great texture.
1 1/2 pounds baby spinach leaves: Fresh and tender, spinach adds a lovely vibrant green and subtle earthiness.
1 1/2 pounds whole milk ricotta cheese: Creamy and mild, ricotta gives this pasta its luscious texture.
4 eggs (lightly beaten): Eggs help bind the dish, ensuring every bite holds together nicely.
1 cup half and half: Adds a silky smoothness without weighing it down.
2 cups shredded Italian fontina (divided): Melts beautifully for that irresistible cheesy top and melds into the pasta mixture below.
1 cup freshly grated Parmesan cheese (divided): Offers a sharp, nutty contrast that deepens the flavor complexity.
2 garlic cloves (pressed or finely minced): Garlic gives this dish an aromatic warmth that enhances every layer.
1/4 cup chopped fresh dill: Dill provides a subtle herbal brightness to brighten richness.
3/4 teaspoon kosher salt: Essential for seasoning and bringing out the natural flavors.
1/2 teaspoon red pepper flakes: Adds just the right touch of heat to keep things interesting.
1 tablespoon butter: For greasing the baking dish and adding a slight buttery finish.

How to Make Baked Spinach and Ricotta Pasta Recipe

Step 1: Cook the noodles and blanch the spinach

Start by preheating your oven to 350°F, so it’s ready when your pasta is perfectly mixed and waiting to bake. Bring a large pot of salted water to a boil and cook the penne until it’s al dente—firm to the bite but cooked through. Using a slotted spoon or spider, transfer the pasta to a strainer while reserving the hot cooking water in your pot. Now, bring the water back to a boil and quickly blanch the fresh baby spinach leaves for just a minute or two, then drain thoroughly and squeeze out any excess water. Chop the spinach finely and toss it directly with the pasta, which helps evenly distribute those bright green notes throughout the dish.

Step 2: Prep the ricotta mixture

This step is where the magic happens. In a large mixing bowl, combine the whole milk ricotta, lightly beaten eggs, and creamy half and half, whisking them until smooth and unified. Now, add your blanched spinach and pasta into this velvety mix. Stir in half of your shredded Italian fontina and Parmesan cheese, then add garlic, fresh dill, salt, and red pepper flakes. Mixing everything thoroughly ensures every forkful will deliver a harmonious blend of flavors with that perfect hint of spice and herbaceous brightness.

Step 3: Bake and enjoy

Butter a 9×13-inch (4-quart) baking dish to prevent sticking and add an extra touch of flavor. Spoon the luscious pasta mixture into your dish, spreading it out evenly. Sprinkle the remaining fontina and Parmesan cheese generously over the top—they’ll create that golden, bubbling crust that’s impossible to resist. Bake uncovered for about 30 minutes until the top is beautifully golden and the edges are bubbling. As it bakes, your kitchen will fill with an inviting aroma that makes waiting nearly impossible. When done, let it cool just a bit before digging in!

How to Serve Baked Spinach and Ricotta Pasta Recipe

The image shows a white rectangular baking dish filled with a creamy pasta bake. The dish has one main layer of penne pasta mixed with wilted dark green spinach and creamy white sauce that coats the pasta and spinach evenly. Some small pieces of what appear to be tender chicken are scattered through the pasta. The surface of the pasta bake is slightly browned in spots, showing light golden edges around some pasta pieces. A spoon is scooping out a serving, lifting a mixture of penne, spinach, creamy sauce, and chicken. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your serving game, sprinkle a little additional fresh dill or some finely chopped parsley on top after baking. A light drizzle of high-quality extra virgin olive oil adds a subtle richness, while a dusting of freshly cracked black pepper wakes up the flavors. For those who love crunch, toasted pine nuts or crispy breadcrumbs on top can bring a delightful textural contrast.

Side Dishes

Serve this Baked Spinach and Ricotta Pasta Recipe alongside a crisp, fresh salad to balance its creamy richness—think a simple arugula salad dressed in lemon vinaigrette or a crunchy cucumber and tomato salad. Garlic bread or warm, crusty Italian bread are perfect companions for soaking up every delicious bit left on your plate. For an extra touch of green, sautéed or roasted seasonal vegetables bring color and freshness to the meal.

Creative Ways to Present

If you want to impress guests or make mealtime feel extra special, try baking the pasta in individual ramekins for personal portions, or layer it in a deep-dish pie pan for a stunning presentation. Serve with vibrant garnishes arranged artfully, and consider pairing it with a bold, chilled white wine like Pinot Grigio or Sauvignon Blanc to complement the richness and brighten your palate.

Make Ahead and Storage

Storing Leftovers

This Baked Spinach and Ricotta Pasta Recipe makes fantastic leftovers. Store any uneaten portions in airtight containers in the refrigerator for up to 3 days. The flavors continue to meld overnight, making it just as delicious, if not more, the next day.

Freezing

To freeze, portion the pasta into freezer-safe containers or wrap the entire baking dish tightly with plastic wrap and aluminum foil. It will keep well for up to 2 months. Just remember to thaw it in the refrigerator overnight before reheating to maintain the best texture and flavor.

Reheating

Reheat leftovers gently in the oven at 350°F, covered with foil to prevent drying out, for about 20 minutes or until warmed through. Alternatively, microwave individual servings on medium power, stirring occasionally, until piping hot but still creamy and delicious.

FAQs

Can I use frozen spinach instead of fresh?

Yes, frozen spinach can be used if fresh isn’t available. Just be sure to thaw it completely and squeeze out as much moisture as possible to avoid a watery pasta bake.

What other cheeses can I substitute for fontina?

Fontina melts beautifully, but you can swap it with mozzarella, provolone, or even Monterey Jack for a similar creamy melt and mild flavor.

Is this recipe suitable for vegetarians?

Absolutely! This dish is fully vegetarian but not vegan, due to the use of ricotta, eggs, and cheese. For a vegan twist, you’d need to find alternative plant-based cheeses and egg substitutes.

How spicy is the dish with red pepper flakes?

The half teaspoon of red pepper flakes adds just a gentle warmth without overpowering the flavors. Feel free to adjust or omit based on your spice preference.

Can I make this recipe gluten-free?

Yes, simply replace the penne with your favorite gluten-free pasta. Just watch the cooking time, as gluten-free varieties may cook a bit differently.

Final Thoughts

This Baked Spinach and Ricotta Pasta Recipe is the kind of dish you’ll find yourself making again and again because of its comforting flavors and straightforward preparation. Creamy, cheesy, and full of fresh greens, it’s a genuine crowd-pleaser that balances indulgence with a touch of health. So go ahead, gather those simple ingredients and treat yourself and your loved ones to a warm, welcoming meal that’s sure to become a cherished favorite.

Baked Spinach and Ricotta Pasta Recipe

Ingredients You’ll Need

How to Make Baked Spinach and Ricotta Pasta Recipe