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Easy Baked Spinach and Ricotta Pasta Recipe

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4.4 from 5 reviews

  • Author: Sara
  • Total Time: 1 hour
  • Yield: 8 servings

Description

This Easy Baked Spinach and Ricotta Pasta is a comforting and creamy baked pasta dish featuring tender penne, fresh baby spinach, and a luscious ricotta cheese mixture. Enhanced with Italian fontina, Parmesan, fresh dill, and a touch of garlic and red pepper flakes, this recipe offers a flavorful and hearty meal perfect for family dinners or gatherings. The pasta is cooked and blanched before being combined with a smooth ricotta-egg mixture, then baked until golden and bubbly.

Ingredients

Pasta and Greens

  • 1 pound dried penne (or rigatoni, or ziti)
  • 1 1/2 pounds baby spinach leaves

Cheese and Dairy

  • 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

Flavorings

  • 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)

Instructions

  1. Cook the noodles and blanch the spinach: Preheat the oven to 350°F. Cook 1 pound dried penne in a large saucepan of boiling salted water until al dente. Use a slotted spoon or spider to transfer the noodles to a strainer, reserving the salted cooking water in the pot. Bring the water back to a boil, then blanch 1 1/2 pounds baby spinach leaves, drain, and squeeze to remove excess liquid. Finely chop the spinach, then add it to the cooked pasta.
  2. Prep the ricotta mixture: In a large mixing bowl, whisk together 1 1/2 pounds whole milk ricotta cheese, 4 lightly beaten eggs, and 1 cup half and half until smooth. Add the pasta and chopped spinach to the bowl, then mix in 1 cup shredded Italian fontina cheese, 1/2 cup grated Parmesan cheese, 2 pressed garlic cloves, 1/4 cup chopped fresh dill, 3/4 teaspoon kosher salt, and 1/2 teaspoon red pepper flakes. Stir gently to combine all ingredients thoroughly.
  3. Bake and enjoy: Grease a 4-quart (9 x 13-inch) baking dish with 1 tablespoon butter. Spoon the pasta and ricotta mixture evenly into the prepared baking dish. Sprinkle the remaining 1 cup fontina cheese and 1/2 cup Parmesan cheese evenly over the top. Bake uncovered in the preheated oven for 30 minutes or until the top is golden and bubbly. Let cool slightly before serving.

Notes

  • You can substitute penne with rigatoni or ziti if desired.
  • Blanching spinach removes excess moisture and helps keep the pasta from becoming watery.
  • Using whole milk ricotta adds richness; for a lighter version, part-skim ricotta can be used but will alter texture.
  • If you prefer a spicier kick, increase red pepper flakes to taste.
  • This dish reheats well and can be stored covered in the refrigerator for up to 3 days.
  • For a gluten-free version, use gluten-free pasta.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Pasta Casserole
  • Method: Baking
  • Cuisine: Italian

Find it online: https://saraflavors.com/easy-baked-spinach-and-ricotta-pasta-recipe/