Spinach Ricotta Pasta Bake #dinner #pasta

Spinach Ricotta Pasta Bake #dinner #pasta

Spinach Ricotta Pasta Bake is made with smooth ricotta and heaps of spinach blended through pasta, bested with pasta sauce, cheddar and after that heated until bubbly and brilliant. It poses a flavor like a Spinach and Ricotta stuffed shells – yet path quicker to make!

Astonishing lethargic Monday dinner – produced using scratch, utilizing my shameless "shake and pour" easy route pasta sauce! This is a sluggish Monday dinner I've been making for quite a long time. I know it's somewhat unique, yet it truly is delicious. It has an aftertaste like spinach and ricotta cannelloni or stuffed shells – yet without the work.

Since this is a languid feast, I make this with my alternate way natively constructed pasta sauce. It's an alternate route formula since I don't cook it on the stove with sautéed onions and garlic like I commonly do. Everything I do is include pasta sauce flavorings directly into a container of tomato passata, shake at that point pour it over the pasta heat. To make up for avoiding the sautéed garlic and onions, I include additional flavors into the sauce.

Also try our recipe Taco Filled Pasta Shells

Spinach Ricotta Pasta Bake #dinner #pasta

A lazy meal for midweek that tastes like spinach and ricotta stuffed shells or cannelloni - but without all the labour! Feel free to use your favourite store bought pasta sauce if you prefer. Reheats well and freezes well too!


  • 300g / 10 oz ziti pasta, uncooked, or other short pasta of choice
  • 1.5 cups (150g) mozzarella cheese , shredded (or more!)


  • 1 lb / 500 g ricotta
  • 1/2 cup (50g) parmesan cheese , grated
  • 2 garlic cloves , crushed
  • 350g / 12oz frozen chopped spinach, thawed and excess liquid pressed out
  • 1 cup (100g) grated Mozzarella cheese
  • 3/4 tsp salt & pepper


  • 1 tbsp extra virgin olive oil
  • 2 garlic cloves , minced
  • 24 oz / 700g tomato passata (1 standard bottle)
  • 1 tsp EACH onion and garlic powder
  • 2 tsp dried Italian Mixed Herbs
  • 1/2 tsp dried chili flakes , to taste (optional)
  • 1 tsp sugar
  • 1 tsp salt
  • Black pepper
  • 2 tbsp water (if needed)


  • Parmesan cheese , grated


  1. Preheat oven to 350F/180C.
  2. Pasta Sauce: Pour out about 1/4 cup of the passata (to make room to add flavourings). Add the remaining Pasta Sauce ingredients into the bottle, screw the lid on and give it a shake.
  3. Cook pasta for time per packet MINUS 1 minute. 
  4. SCOOP OUT 1 mugful pasta cooking water, drain and set aside.
  5. Ricotta Mixture - Mix Ricotta Mixture ingredients in a very large bowl. Use a splash of pasta cooking water if needed to make it creamy.
  6. Add pasta and stir to combine. Transfer to a heatproof baking dish.
  7. Top with Pasta Sauce, top with cheese. Loosely cover with foil.
  8. Bake for 25 minutes, then remove the cover and bake for a further 10 minutes or until the cheese is melted and bubbly.
  9. Serve while hot and fresh!


For more detail : https://bit.ly/2YmeBwH

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