Save Whipped Ricotta & Spinach Baked Pasta is the epitome of cozy Italian-inspired comfort food. Combining fluffy whipped ricotta, tender sautéed spinach, and a golden, bubbling mozzarella topping, this dish is as satisfying as it is simple. Whether you're cooking for a weeknight family dinner or entertaining guests, its creamy textures and vibrant flavors will impress with minimal effort.
Save This baked pasta is not only tasty but also packed with protein and greens, making dinner both nutritious and indulgent. The smooth ricotta base perfectly complements the spinach’s earthiness, while the nutmeg and lemon zest add subtle aromatic notes that elevate the overall flavor.
Ingredients
- Pasta
- 350 g (12 oz) rigatoni or penne
- Salt, for boiling water
- Ricotta Mixture
- 400 g (14 oz) ricotta cheese
- 60 ml (¼ cup) heavy cream
- 50 g (½ cup) freshly grated Parmesan cheese
- 1 large egg
- 1 garlic clove, minced
- Zest of 1 lemon
- ¼ tsp ground nutmeg
- Freshly ground black pepper, to taste
- Salt, to taste
- Spinach
- 200 g (7 oz) fresh baby spinach (or thawed, squeezed-dry frozen spinach)
- Assembly & Topping
- 200 g (2 cups) shredded mozzarella cheese
- 30 g (¼ cup) freshly grated Parmesan cheese
- 2 tbsp extra-virgin olive oil
Instructions
- 1. Preheat the oven to 200°C (400°F). Grease a 23 x 33 cm (9 x 13 in) baking dish with a little olive oil.
- 2. Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente, about 2 minutes less than package instructions. Drain and set aside.
- 3. While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add the spinach and sauté for 2–3 minutes, until wilted. Remove from heat, let cool slightly, and chop coarsely if needed.
- 4. In a food processor or large mixing bowl, combine the ricotta, heavy cream, 50 g Parmesan, egg, garlic, lemon zest, nutmeg, salt, and pepper. Blend or whisk until smooth and creamy.
- 5. In a large bowl, toss together the drained pasta, wilted spinach, and whipped ricotta mixture until evenly coated.
- 6. Transfer half the pasta mixture to the prepared baking dish. Sprinkle with half the mozzarella. Add the remaining pasta, then top with the rest of the mozzarella and 30 g Parmesan.
- 7. Drizzle with 1 tbsp olive oil. Bake for 25–30 minutes, or until bubbling and golden brown on top.
- 8. Let rest for 5 minutes before serving.
Zusatztipps für die Zubereitung
For a perfectly creamy texture, ensure the ricotta is well-whipped with the heavy cream and egg. Don’t overcook the pasta in boiling water; it should still hold a slight bite since it will continue cooking in the oven. Sauté the spinach just until wilted to preserve its vibrant color and fresh flavor.
Varianten und Anpassungen
If you prefer a different green, kale or Swiss chard can easily replace the spinach. For additional heat or aromatic flair, toss in chili flakes or fresh herbs like basil or parsley. This recipe adapts well to different pasta shapes and cheeses if desired.
Serviervorschläge
Serve alongside a crisp green salad to balance the rich creaminess. A dry white wine such as Pinot Grigio pairs wonderfully, enhancing the flavors while keeping the meal light and refreshing.
Save This Whipped Ricotta & Spinach Baked Pasta is a wonderful way to combine simple ingredients into a dish bursting with flavor and texture. It’s a comforting option that doesn’t skimp on elegance, making it a go-to recipe for busy cooks who want a satisfying homemade meal.
Recipe FAQ
- → What type of pasta works best?
Short tubular pasta like rigatoni or penne holds the creamy mixture well and provides a hearty texture.
- → Can I use frozen spinach instead of fresh?
Yes, use thawed and well-drained frozen spinach to avoid excess moisture in the dish.
- → How do I achieve a golden crust on top?
Sprinkle shredded mozzarella and Parmesan evenly on top and bake until bubbling and golden brown for a crispy crust.
- → Is there a way to add extra flavor?
Add a pinch of chili flakes or fresh herbs like basil or parsley to enhance the dish's aroma and taste.
- → How should I store leftovers?
Store covered in the refrigerator for up to 3 days and reheat in the oven to maintain texture and flavor.