This indulgent spinach ricotta pasta bake has been my go-to when I want something comforting, cheesy, and fast enough for a weeknight. I stumbled on this combination on a rainy evening when the pantry was sparse and I had only a tub of ricotta and some frozen spinach on hand. The first time I baked it I was stunned by how creamy the filling stayed while the top bubbled and browned into a golden, cheesy crust. It’s the kind of dish that fills the kitchen with warm, homey aromas and makes everyone linger at the table.

I love it because the texture balances beautifully: tender al dente pasta folded into a light, fluffy ricotta mixture, punctuated by bright tomato passata and a generous blanket of melted mozzarella. The spinach adds color and a mild earthiness without stealing the show. I usually serve it with a simple green salad and a glass of red wine; on special nights I sprinkle extra Parmesan and add a scattering of fresh basil. It’s forgiving to swaps, easy to scale, and reheats without losing much of its charm—perfect for families, potlucks, or when you want a fuss-free, showy main.

Ingredients

• Ziti Pasta (12 ounces): Use good-quality dried ziti or penne; a standard 12-ounce box yields about 6 servings. Penne or macaroni work equally well—the wider tubes trap the ricotta filling nicely.
• Frozen Chopped Spinach (10 ounces): Frozen is convenient and consistent. Thaw and squeeze well to remove excess water. If using fresh, wilt it in a hot skillet and cool thoroughly before adding.
• Ricotta (15 ounces): Any variety is fine—whole-milk ricotta will be richer, part-skim is lighter but still creamy. Measure straight from the tub; a 15-ounce container is ideal for balance.
• Mozzarella (8 ounces): Shredded or coarsely grated—use low-moisture mozzarella for better melting and less water release. For extra indulgence, top generously.
• Parmesan (1/2 cup): Freshly grated Parmesan (or Grana Padano) adds umami and a nutty finish. Pre-grated works but fresh is tastier.
• Tomato Passata (1 cup): Smooth tomato purée provides brightness; crushed tomatoes are an easy swap if passata isn’t available.
• Garlic (3 cloves): Fresh garlic gives the best pop; mince finely. Garlic powder can substitute in a pinch—about 1/2 teaspoon.
• Dried Italian Herbs (1 teaspoon): A blend of oregano, basil, and thyme saves time. If using single herbs, choose oregano or basil for a more classic profile.
• Chili Flakes (1/4 teaspoon): Adds a subtle heat; increase to taste or omit for milder palates.
• Sugar (1 teaspoon): Balances acidity in the tomatoes—particularly useful if your passata tastes sharp.
• Salt & Black Pepper (1 teaspoon each): Adjust seasoning to taste; coarse salt and freshly ground pepper are recommended for best flavor.
• Extra Virgin Olive Oil (2 tablespoons): Adds richness and helps bloom the garlic and herbs when combined with the passata.

Instructions

Preheat & Prep: Preheat the oven to 350°F. Grease a 9x13-inch (or similar) baking dish with a little olive oil to prevent sticking. This temperature produces a gentle, even bake so the cheese melts fully without burning the top. Make the Simple Sauce: In a jar or small bowl combine 1 cup tomato passata, 2 tablespoons extra virgin olive oil, minced garlic, 1 teaspoon dried Italian herbs, 1/4 teaspoon chili flakes, 1 teaspoon sugar, and salt and pepper to taste. Shake or whisk until combined—this quick vinaigrette-style sauce layers bright tomato flavor without long simmering. Cook the Pasta: Bring a large pot of salted water to a boil and cook 12 ounces ziti according to package directions but cook 1 minute less than instructed so the pasta remains slightly firm. Reserve a splash of pasta water (about 1/4 cup) in case you want to loosen the mixture later, then drain thoroughly. Prepare the Cheese & Spinach Filling: In a large bowl combine 15 ounces ricotta, 1/2 cup grated Parmesan, the well-drained 10 ounces chopped spinach, 1 teaspoon salt, and 1 teaspoon black pepper. Mix until smooth—use a rubber spatula to fold rather than overworking, which keeps the ricotta light. Assemble: Fold the cooked, drained pasta into the ricotta mixture until evenly coated. Transfer to the greased baking dish and spread into an even layer. Pour the prepared passata mixture over the top and use a spoon to distribute. Sprinkle 8 ounces shredded mozzarella evenly across the surface. Bake Covered then Uncovered: Cover the dish tightly with foil and bake at 350°F for 25 minutes to allow the filling to heat through and the cheeses to melt. Remove the foil and bake for an additional 10 minutes to brown the mozzarella. If you like a crispier top, finish under the broiler for 1–2 minutes while watching closely. Rest & Serve: Allow the bake to rest 5–10 minutes before serving so it firms up slightly. Garnish with chopped fresh basil or extra grated Parmesan. Serve hot with a simple salad or garlic bread for a full meal.

Storage Tips

Store leftovers in airtight containers in the refrigerator for up to 4 days. For longer storage, portion into freezer-safe containers and freeze up to 3 months; thaw in the refrigerator overnight before reheating. Reheat gently in a 350°F oven for about 15–20 minutes (covered) until heated through, or microwave individual portions in 60–90 second bursts, stirring halfway to ensure even warming. When reheating from frozen, allow extra oven time—about 30–40 minutes covered at 350°F—then remove the cover to re-crisp the top.

Ingredient Substitutions

If you don’t have ziti, use penne, rigatoni, or even elbow macaroni—the goal is tubes or pieces that hold the filling. Swap frozen spinach for an equal volume of well-wilted and squeezed fresh baby spinach. Replace passata with crushed tomatoes plus a tablespoon of tomato paste for a thicker finish. For a lighter version, use part-skim ricotta and reduce the mozzarella to 6 ounces, or stir in 1/2 cup cottage cheese to stretch the filling without losing creaminess.

Serving Suggestions

Serve with a bright green salad dressed in lemon vinaigrette to cut the richness. Garlic bread or toasted sourdough are classic partners for sopping up the sauce. For a heartier meal, add a simple sautéed mushroom side or roast cherry tomatoes tossed with olive oil and herbs. Garnish with chopped fresh basil, extra grated Parmesan, or a drizzle of good olive oil for shine and aroma.

Cultural Background

This style of baked pasta draws from Italian-American traditions where baked ziti and layered casseroles became staples—practical, transportable, and great for feeding groups. Ricotta and spinach combinations are also rooted in Italian cooking (think ravioli fillings), and the marriage of soft ricotta, tomato, and melting mozzarella is classic comfort. Over time, families adapted these dishes to freezer-friendly formats and quick-assembly methods that suit modern schedules.

Seasonal Adaptations

In summer, swap frozen spinach for a handful of fresh basil folded into the ricotta and add roasted summer squash or zucchini. In winter, stir in sautéed mushrooms or caramelized onions for depth. For holiday meals, layer in roasted red peppers or replace the passata with a slow-simmered tomato ragu for extra richness. Small adjustments can pivot the bake from weeknight to special-occasion easily.

Meal Prep Tips

Assemble the dish up to 24 hours ahead and keep covered in the refrigerator—bake straight from cold, adding a few extra minutes to the covered bake time. For lunches, portion into individual containers before freezing; these reheat well and make balanced, satisfying meals. Use disposable foil pans when bringing to potlucks for simple transport and reheating in host ovens.

There’s joy in simplicity, and this spinach ricotta pasta bake is proof: a few good ingredients, straightforward technique, and modest hands-on time yield something celebratory. Try it once and you’ll find reasons to make it again—family dinners, a quick host dish, or a make-ahead favorite to brighten busy weeks.