Name: Easy 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; 4 eggs, lightly beaten; 1 cup half and half; 2 cups shredded Italian fontina cheese, divided; 1 cup freshly grated Parmesan cheese, divided; 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 (for greasing the baking dish)

Jump to Recipe· 4.4 from 5 reviews

If you’re craving a comforting, cheesy pasta dish that feels like a warm hug in every bite, you’re going to love this Easy Baked Spinach and Ricotta Pasta Recipe. It’s a wonderfully creamy, flavorful bake that combines tender penne with a luscious ricotta and spinach filling, all topped with bubbly, golden cheese. Whether you’re whipping up a weeknight dinner or making something special for friends and family, this dish brings simple ingredients together in a way that’s both satisfying and impressive without any fuss.

Ingredients You’ll Need

The image shows a flat layout of pasta ingredients on a white marbled surface. On the left, there is a large white bowl filled with uncooked penne pasta, yellowish in color and smooth in texture. Next to it is a smaller white bowl filled with coarse salt, white crystals clearly visible, and another white bowl containing creamy white ricotta cheese with a soft, smooth texture and a few peaks on top. Close to the center is a small white plate with a square of pale butter. A large pile of shredded pale yellow cheese with fine, thin curls sits next to a metal grater angled slightly under it. To the right is a white bowl filled with fresh, dark green spinach leaves, shiny and slightly curved. A glass measuring cup with white milk is placed near the cheese pile. There are four brown eggs resting in a white carton on the far right. Small bowls hold garlic cloves and red chili flakes above the cheese. The whole setting is bright and clean, arranged neatly. Photo taken with an iphone --ar 4:5 --v 7

These ingredients might seem humble, but each one is a star player that brings the perfect balance of flavor, texture, and color to this Easy Baked Spinach and Ricotta Pasta Recipe. From fresh greens and creamy cheeses to fragrant herbs and a touch of spice, everything combines beautifully to create something truly memorable.

1 pound dried penne (or rigatoni, or ziti): Choose your favorite tubular pasta for ideal sauce-holding and bite.
1 1/2 pounds baby spinach leaves: Offers vibrant color and a fresh, earthy flavor.
1 1/2 pounds whole milk ricotta cheese: Provides the creamy, luscious base that makes this dish so comforting.
4 eggs (lightly beaten): Helps bind the mixture, giving it a custardy texture when baked.
1 cup half and half: Adds richness without weighing the dish down.
2 cups shredded Italian fontina (divided): Melts beautifully to create that irresistible gooey top layer.
1 cup freshly grated Parmesan cheese (divided): Brings depth and a sharp, nutty complexity.
2 garlic cloves (pressed or finely minced): Gives a fragrant punch that brightens the entire bake.
1/4 cup chopped fresh dill: Adds a surprising herbal touch that lifts the flavors.
3/4 teaspoon kosher salt: Enhances all the ingredients’ natural flavors.
1/2 teaspoon red pepper flakes: Adds just the right hint of warmth without overwhelming the dish.
1 tablespoon butter: Used to grease the baking dish, ensuring the pasta doesn’t stick and adds richness.

How to Make Easy Baked Spinach and Ricotta Pasta Recipe

Step 1: Cook the noodles and blanch the spinach

Begin by heating your oven to 350°F. Cook the penne in salted boiling water just until al dente, so the pasta holds its shape after baking. Then, using a slotted spoon, scoop out the noodles and set them aside while reserving the cooking water. Quickly blanch the baby spinach in that same boiling water—this wilts the leaves just enough to bring out their vibrant green color and tender texture. Drain the spinach, squeeze out all the excess moisture (this step is crucial to avoid a watery dish), chop finely, and then toss it into the pasta.

Step 2: Prep the ricotta mixture

In a large mixing bowl, blend the whole milk ricotta cheese with the beaten eggs and half and half until the texture is perfectly smooth and creamy. This luscious base is what makes this recipe feel so indulgent. Add the cooked penne and spinach, then stir in half of the shredded fontina and Parmesan cheeses. Don’t forget the finely minced garlic and fresh dill—they elevate the whole dish with bold aroma and freshness. Season with kosher salt and red pepper flakes, mixing everything together so every bite is bursting with flavor.

Step 3: Bake and enjoy

Grease a 9 x 13-inch (4-quart) baking dish generously with butter—this simple step helps the pasta bake release easily and adds a lovely richness to the edges. Spoon in the pasta mixture, spreading it out evenly, then sprinkle the remaining fontina and Parmesan across the top for that perfectly golden, bubbly crust. Bake uncovered for about 30 minutes, or until the cheese on top is beautifully melted and golden. Let it sit for a few minutes before serving to allow the flavors to settle and make it easier to portion out.

How to Serve Easy Baked Spinach and Ricotta Pasta Recipe

This image shows a close-up of a creamy pasta dish in a white plate on a white marbled surface. The pasta is penne, pale yellow in color, mixed with white creamy sauce. Dark green spinach leaves are well blended throughout the pasta, adding a fresh contrast. There are some bits of white cheese mixed evenly, and some parts of the pasta have light golden-brown spots where they have been baked. A silver spoon is scooping some pasta from the side, gleaming softly. The whole dish looks rich, creamy, and inviting. photo taken with an iphone --ar 4:5 --v 7

Garnishes

This pasta bake stands beautifully on its own but you can elevate it with simple garnishes. A sprinkle of freshly chopped parsley or extra dill adds a pop of fresh color. For an extra touch, shave a bit more Parmesan on top right before serving or drizzle with a little extra virgin olive oil to create a glossy finish that shines on the table.

Side Dishes

Pairing matters to me when sharing good food! Crisp green salad with a lemon vinaigrette balances the richness of this Easy Baked Spinach and Ricotta Pasta Recipe perfectly. Roasted garlic bread or warm, crusty Italian bread is perfect for mopping up those cheesy, saucy bits. Or serve alongside some oven-roasted vegetables like asparagus or cherry tomatoes tossed with olive oil and herbs for a colorful, fresh note.

Creative Ways to Present

Want to impress guests or just make your dinner feel special? Serve generous scoops of this spinach and ricotta pasta in individual ramekins for a cozy, personal touch. Or, bake the dish in a cast-iron skillet for a rustic presentation, letting that cheese bubble right on the edges. You can even layer in some sun-dried tomatoes or artichoke hearts for a textured, colorful variation that’s visually stunning and delicious.

Make Ahead and Storage

Storing Leftovers

This pasta bake keeps wonderfully in the fridge for up to 3 days. Store leftovers in an airtight container to preserve moisture and flavor. It’s a great make-ahead meal that tastes even better the next day once the flavors meld together.

Freezing

You can freeze this Easy Baked Spinach and Ricotta Pasta Recipe if you want to enjoy it later. Transfer cooled portions into freezer-safe containers or heavy-duty freezer bags and freeze for up to 2 months. Thaw overnight in the fridge before reheating to maintain that creamy texture.

Reheating

To reheat, cover the pasta with foil and warm in a 350°F oven until heated through, about 20 minutes. For microwave reheating, cover loosely and heat in short increments, stirring occasionally to heat evenly, and avoid drying out the pasta.

FAQs

Can I use frozen spinach instead of fresh for this recipe?

Yes, you can substitute frozen spinach, but be sure to thaw it completely and squeeze out as much moisture as possible before mixing to avoid a watery bake.

What type of pasta works best for this Easy Baked Spinach and Ricotta Pasta Recipe?

Short tubular pasta like penne, rigatoni, or ziti is ideal since their shape traps the cheesy filling and sauce, offering a delightful texture in each bite.

Is it possible to make this recipe vegetarian?

Absolutely! This recipe is already vegetarian since it contains no meat. Just check your cheeses to ensure they are made without animal rennet if you prefer strict vegetarian options.

Can I add other vegetables to the pasta bake?

Definitely. Roasted red peppers, sun-dried tomatoes, or sautéed mushrooms work beautifully and add extra layers of flavor and texture.

How do I know when the pasta bake is done?

The cheese on top should be bubbling and golden brown, and the pasta mixture should be hot and set, but still creamy inside, after about 30 minutes of baking.

Final Thoughts

This Easy Baked Spinach and Ricotta Pasta Recipe quickly became one of my go-to comfort meals because it’s just so irresistible yet straightforward. If you love creamy pasta dishes with a fresh, herby twist, you’ve got to give this a try. It’s perfect for feeding a crowd or cozy nights in, and once you make it, I bet it’ll become a favorite in your kitchen too!

Easy Baked Spinach and Ricotta Pasta Recipe

Ingredients You’ll Need

How to Make Easy Baked Spinach and Ricotta Pasta Recipe