Spinach Ricotta Pasta Bake (Printable Version)
# What You'll Need:
→ Pasta
01 -
10 oz (300 g) ziti pasta, uncooked
→ Cheese
02 -
1 1/2 cups shredded mozzarella cheese
→ Ricotta Mixture
03 -
1 lb (500 g) ricotta cheese
04 -
1/2 cup grated Parmesan cheese
05 -
2 cloves garlic, crushed
06 -
12 oz (350 g) frozen chopped spinach, thawed and excess liquid pressed out
07 -
1 cup shredded mozzarella cheese
08 -
3/4 teaspoon salt and freshly ground black pepper
→ Shortcut Pasta Sauce
09 -
1 tablespoon extra virgin olive oil
10 -
2 cloves garlic, minced
11 -
24 oz (700 g) tomato passata
12 -
1 teaspoon onion powder
13 -
1 teaspoon garlic powder
14 -
2 teaspoons dried Italian mixed herbs
15 -
1/2 teaspoon dried chili flakes (optional)
16 -
1 teaspoon sugar
17 -
1 teaspoon salt
18 -
Black pepper to taste
19 -
2 tablespoons water (if needed)
→ To Serve
20 -
Grated Parmesan cheese
# How to Make It:
01 -
Preheat oven to 350°F (180°C).
02 -
Remove about 1/4 cup of passata from the bottle. Add all remaining sauce ingredients into the bottle with the passata, secure the lid, and shake to combine thoroughly.
03 -
Boil pasta according to package instructions minus one minute. Before draining, reserve one mugful of pasta cooking water and then drain the pasta.
04 -
In a large bowl, mix ricotta, Parmesan, crushed garlic, thawed spinach, shredded mozzarella, salt, and pepper. Add reserved pasta water as needed to loosen mixture to a creamy consistency.
05 -
Stir the cooked pasta into the ricotta mixture until combined evenly. Transfer the mixture to a heatproof baking dish.
06 -
Pour the prepared pasta sauce evenly over the pasta mixture. Sprinkle with shredded mozzarella cheese. Cover loosely with aluminum foil.
07 -
Bake in the preheated oven for 25 minutes.
08 -
Remove foil and continue baking for another 10 minutes until cheese is melted and bubbly.
09 -
Remove from oven, sprinkle with grated Parmesan cheese, and serve immediately while hot.
# Additional Tips:
01 -
Ricotta texture varies; use reserved pasta water to adjust creaminess for easier mixing. Fresh shredded spinach can substitute frozen.
02 -
Italian mixed herbs typically include basil, parsley, oregano, and thyme.
03 -
Tomato passata is strained pureed canned tomatoes; canned tomato sauce is an appropriate substitute.
04 -
Leftovers refrigerate well and reheat in microwave. For freezing, assemble unbaked, freeze, then thaw and bake as instructed.