Golden Baked Spinach Ricotta Pasta Casserole
A delightful vegetarian pasta bake featuring spinach, ricotta, and mozzarella, perfect for a cozy family dinner.
Equipment
- 1 9x13-inch baking dish
- 1 Mixing Bowl large
- 1 foil
Ingredients
Casserole Ingredients
- 12 ounces pasta penne or rigatoni
- 2 cups ricotta cheese
- 2 cups fresh spinach chopped
- 1 1/2 cups mozzarella cheese shredded
- 1 cup marinara sauce
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
Preparation
- Preheat the oven to 375°F. Cook the pasta according to the package instructions until al dente. Drain and set aside.
- In a large mixing bowl, combine the ricotta cheese, chopped spinach, egg, minced garlic, salt, and pepper. Mix until well blended.
- In a 9x13-inch baking dish, spread a thin layer of marinara sauce at the bottom. Add half of the cooked pasta, followed by half of the ricotta-spinach mixture. Sprinkle with half of the mozzarella cheese. Repeat the layers, ending with a generous layer of mozzarella and Parmesan cheese on top.
- Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
Serving
- Allow the casserole to cool for a few minutes before slicing. Serve warm with a side salad or garlic bread.
Storage
- Cover and refrigerate leftovers for up to 3 days. Reheat in the oven or microwave before serving. For longer storage, freeze the casserole for up to 3 months.
Notes
Pro Tips: Let the casserole rest for a few minutes after baking to allow the layers to set. Use fresh mozzarella for a creamier texture.
Ingredient Substitutions: Substitute ricotta with cottage cheese for a different texture. Use kale instead of spinach for a variation.
How to Serve: Serve with a side salad and garlic bread. Pair with a light red wine or Italian soda.
Storage & Freshness: Refrigerate leftovers for up to 3 days or freeze for 3 months.
Make-Ahead Tips: Assemble the casserole the night before and bake it the next day for a quick meal.
Ingredient Substitutions: Substitute ricotta with cottage cheese for a different texture. Use kale instead of spinach for a variation.
How to Serve: Serve with a side salad and garlic bread. Pair with a light red wine or Italian soda.
Storage & Freshness: Refrigerate leftovers for up to 3 days or freeze for 3 months.
Make-Ahead Tips: Assemble the casserole the night before and bake it the next day for a quick meal.