What is a good alternative for ricotta in pasta bakes?

If you need to avoid ricotta for whatever reason, look for small curd cottage cheese. It cooks down just as well and has a mild, creamy flavor. It's an easy swap and can sometimes be easier to find (and cheaper) than regular ricotta.

What type of pasta is best for a spinach and ricotta pasta bake?

Pasta bakes require noodles that can handle some stirring and baking. I prefer to use penne pasta, which has a tubular shape that holds onto sauce and doesn't fall apart as easily as more delicate pasta varieties.

Do you have to add marinara sauce on top?

No, but I recommend it! The spinach ricotta sauce has a mild, creamy flavor, and the acidity of the marinara cuts through all that richness. This balances the flavors in the dish and adds a little color contrast, too.

Spinach and Ricotta Pasta Bake

Description

Spinach and Ricotta Pasta Bake is the ultimate cozy comfort meal, packed with creamy ricotta and tender spinach, tossed in marinara, and baked with extra cheese until bubbly. It tastes like Vegetarian Spinach Lasagna, but way easier to make! The whole family loves this simple, vegetarian dinner.

Ingredients

1 pound (454 grams) penne pasta
2 cups ricotta cheese (16 ounces)
3 cups mozzarella cheese, shredded, divided
¼ cup Parmesan cheese, grated
2 cloves garlic, minced
1 egg, beaten
4 cups fresh baby spinach
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 1/2 cups marinara sauce

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Instructions

Preheat oven to 375F.
Bring a large pot of salted water to a boil over medium-high heat. Add pasta and cook until al dente (fully cooked but still firm), about 8-10 minutes, or according to package directions. Drain well and leave the pasta in the pot to stay warm
In a large mixing bowl, combine ricotta cheese, 1 cup mozzarella, Parmesan cheese, garlic and beaten egg. Mix well.
Add the warm pasta, spinach, salt, and pepper and toss well, until the spinach is wilted.
Transfer the pasta ricotta mixture into a 9x13 casserole pan. Top with marinara sauce and the remaining 2 cups mozzarella cheese.
Bake the pasta for 25 minutes until the melted cheese is golden brown. Let cool for 15 minutes, then serve.

Notes

How to store: Let any leftover pasta cool to room temperature, then store in an airtight container in the fridge for 3-4 days.

How to reheat: Microwave individual portions for 2-3 minutes or until heated through. To reheat large portions, bake them in the oven at 350 until piping hot in the middle.

How to freeze: Leftover pasta bake can be frozen in individual airtight containers for several months.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Pasta
Method: Bake
Cuisine: Italian