Baked Spinach and Ricotta Pasta Recipe

Spinach and Ricotta Penne Pasta recipe in baking dish

Baked Spinach and Ricotta Pasta Recipe

This cheesy, creamy baked spinach and ricotta pasta is loaded with two types of shredded cheese, blanched spinach, and whole milk ricotta. It's a fast and easy meal that can be bulked up with your protein of choice or enjoyed as a hearty vegetarian entree.

Course Main Course

Cuisine Italian

Keyword baked pasta, ricotta pasta, spinach pasta

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 648kcal

Ingredients

1 pound dried penne , rigatoni, or ziti
1 1 /2 pounds baby spinach leaves
1 ½ pounds whole milk ricotta cheese
4 eggs , lightly beaten
1 cup half and half
2 cups shredded Italian fontina , divided
1 cup freshly grated Parmesan cheese , divided
2 garlic cloves , pressed or finely minced
¼ cup chopped fresh dill
¾ teaspoon kosher salt
½ teaspoon red pepper flakes
1 tablespoon butter

Instructions

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 to the pasta.
Prep the ricotta mixture. In a large mixing bowl, mix 1 ½ pounds whole milk ricotta cheese, 4 eggs, and 1 cup half and half until smooth. Add the pasta and spinach to the bowl with 1 cup shredded Italian fontina, ½ cup grated Parmesan cheese, 2 garlic cloves, ¼ cup chopped fresh dill, ¾ teaspoon kosher salt, and ½ teaspoon red pepper flakes. Stir to combine.
Bake and enjoy. Grease a 4-quart baking dish (9 X 13-inch casserole dish) with 1 tablespoon butter. Spoon the pasta mixture into the baking dish and top with the remaining 1 cup fontina and ½ cup Parmesan cheese. Bake uncovered for 30 minutes or until golden.

Notes

To store: Let the pasta cool completely, then wrap with plastic wrap or store airtight in the fridge for up to 4 days. This pasta bake also freezes well for up to 3 months. When ready to enjoy, thaw overnight in the fridge, then reheat in a 350ºF oven for about 20 minutes.

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