Spinach Ricotta Pasta Bake (Print Version)
# Ingredients:
→ Pasta
01 -
10 oz ziti pasta, uncooked (or other short pasta of choice)
→ Ricotta Mixture
02 -
1 lb ricotta cheese
03 -
1/2 cup grated parmesan cheese
04 -
2 garlic cloves, crushed
05 -
12 oz frozen chopped spinach, thawed and excess liquid removed
06 -
1 cup shredded mozzarella cheese
07 -
3/4 teaspoon salt and freshly ground black pepper
→ Shortcut Pasta Sauce
08 -
1 tablespoon extra virgin olive oil
09 -
2 garlic cloves, minced
10 -
24 oz tomato passata
11 -
1 teaspoon onion powder
12 -
1 teaspoon garlic powder
13 -
2 teaspoons dried Italian mixed herbs
14 -
1/2 teaspoon dried chili flakes (optional, to taste)
15 -
1 teaspoon sugar
16 -
1 teaspoon salt
17 -
Freshly ground black pepper
18 -
2 tablespoons water (if needed)
→ Cheese Topping
19 -
1 1/2 cups shredded mozzarella cheese (for topping)
→ To Serve
20 -
Grated parmesan cheese
# Instructions:
01 -
Set oven temperature to 350°F (180°C).
02 -
Pour out about 1/4 cup from the bottle of passata to allow room for other ingredients. Add olive oil, minced garlic, onion powder, garlic powder, dried Italian mixed herbs, chili flakes if using, sugar, salt, and black pepper directly into the passata bottle. Replace the lid and shake well to combine.
03 -
Boil ziti in a large pot of salted water for one minute less than the package directions. Reserve one cup of cooking water, drain pasta, and set aside.
04 -
In a very large mixing bowl, combine ricotta cheese, grated parmesan, crushed garlic, thawed chopped spinach, shredded mozzarella, and 3/4 teaspoon salt and black pepper. Stir until mixture is smooth, adding a splash of reserved pasta water if needed to achieve a creamy consistency.
05 -
Add drained pasta to the ricotta mixture and stir together. Transfer to a large heatproof baking dish in an even layer.
06 -
Pour pasta sauce evenly over the pasta and ricotta mixture. Sprinkle the top with 1 1/2 cups shredded mozzarella cheese.
07 -
Cover dish loosely with aluminum foil. Bake in the preheated oven for 25 minutes. Remove foil and bake for an additional 10 minutes until the cheese is melted and bubbling.
08 -
Let pasta stand for several minutes before serving hot. Top with extra grated parmesan if desired.
# Notes:
01 -
Loosen thick ricotta with pasta cooking water for a smooth, creamy texture.
02 -
Leftovers can be refrigerated and reheated in the microwave. Assemble ahead and freeze before baking if needed.
03 -
For a fresh twist, substitute frozen spinach with one large bunch of shredded fresh spinach.
04 -
Tomato passata can be replaced with tomato sauce suitable for pasta if needed.