Creamy Spinach Ricotta Pasta Bake Recipe

Picture this: It’s 6 PM on a Wednesday. My kids are doing that whiny “I’m staaaarving” chant they’ve perfected, my partner is texting “what’s for dinner?” from the couch, and I’m staring into the fridge like it’s going to magically produce a five-course meal. Then I spot the sad container of ricotta I bought for a recipe I never made and that bag of spinach that’s somehow still good. Lightbulb moment! Thirty minutes later, we’re sitting down to the creamiest, cheesiest pasta bake that makes me look like I actually planned dinner.

Why This Recipe is My Weeknight Hero

• Ready faster than you can say “let’s just order pizza” (about 30 minutes)
• Only dirties one dish (bless you, easy cleanup)
• Sneaks in veggies without the usual dinner table negotiations
• Makes enough for seconds (and maybe even lunch tomorrow if you’re lucky)

What You’ll Need (No Fancy Ingredients Here)

• 1 box penne pasta (or whatever shape is hiding in your pantry)
• 1 container ricotta (whole milk for creaminess, but we won’t judge)
• 2 big handfuls of spinach (fresh or frozen – no one’s checking)
• 1 bag shredded mozzarella (plus extra because cheese is life)
• 1/2 cup parmesan (the good stuff if you have it, the green can if you don’t)
• 2 eggs (the magical glue that holds it all together)
• Salt, pepper, garlic powder (the holy trinity of lazy seasoning)

How to Make It While Also Adulting

1. Boil the pasta – Cook until it’s al dente (which is Italian for “not mushy”)
2. Mix the filling – Ricotta + eggs + seasonings in a big bowl (taste it – chef’s privilege!)
3. Wilt the spinach – Toss it in the hot pasta water for 30 seconds if fresh, or squeeze frozen spinach dry
4. Combine everything – Pasta + ricotta mixture in baking dish (get the kids to help stir)
5. Top with cheese – Don’t be shy now
6. Bake at 375°F for 25-30 minutes until golden and bubbly

Pro Tip: Let it sit 5 minutes before serving unless you enjoy molten cheese roof-of-your-mouth burns. Learned that lesson the hard way.

Real Talk: Your Burning Questions Answered

Q: Can I use cottage cheese instead of ricotta?
A: Sure! Just blend it smooth first. Your secret’s safe with me.

Q: What if I don’t have spinach?
A: Use kale, broccoli, or skip the greens entirely. We’re keeping it real here.

Q: Will my picky kids eat this?
A: Call it “green cheesy pasta” and watch them inhale it. Works every time.

Q: Can I add meat?
A: Toss in some cooked chicken or crumbled sausage if you’re feeling fancy.

Why This Dish is Legendary in My House

This pasta bake has:

• Saved me from countless “I forgot to plan dinner” disasters
• Been my most requested potluck contribution
• Made my mother-in-law stop passive aggressively bringing me cookbooks
• Become my favorite “I need comfort food now” meal

It’s the cooking equivalent of that one friend who shows up with wine when you’re stressed – comforting, reliable, and always makes things better.

Now go make some pasta magic. And when someone asks for the recipe? Just wink and say “it’s an old family secret.”

creamy spinach and ricotta pasta

Get ready to dive into a delightful Italian cuisine masterpiece. It combines comfort and flavor perfectly. This recipe balances creamy ricotta and fresh spinach, with optional grilled chicken breast for added protein.

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Ingredients Equipment Method

Ingredients

  

• 1 pound penne pasta
• 2 cups fresh spinach
• 15 oz ricotta cheese
• Optional: 1 grilled chicken breast diced
• 1 cup mozzarella cheese
• 1/2 cup parmesan cheese
• 2 eggs
• Salt and pepper to taste

Equipment

• 9x13-inch baking dish
• Large mixing bowl
• Measuring cups and spoons
• Cheese grater
• Sharp kitchen knife

Method

 

1. Preheat oven to 375°F
2. Cook pasta until al dente
3. Mix ricotta, eggs, and seasonings
4. If using, chop grilled chicken breast into bite-sized pieces
5. Layer pasta, spinach, and cheese mixture in baking dish
6. Top with additional cheese
7. Bake for 25-30 minutes until golden