Spinach And Ricotta Pasta Bake Recipes

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SPINACH AND RICOTTA PASTA BAKE RECIPE



Spinach and Ricotta Pasta Bake Recipe image

This Spinach and Ricotta Pasta Bake is SO easy to make. Full of delicious cheese flavours and on the table in under 30 minutes with NO sauce making.

Provided by Sarah Barnes

Categories     Main Course

Time 30m

Number Of Ingredients 17

250 g Dried pasta shapes
350 g Frozen spinach (Or fresh if you prefer, see notes)
800 g Tinned tomatoes
1 tbsp Tomato puree
2 tsp Garlic powder
1 tbsp Dried oregano
1 tbsp Honey (Or sugar if you prefer)
0.5 tsp Dried chilli flakes (Or more, to taste)
2 tbsp Olive oil
Sea salt and freshly ground pepper
250 g Ricotta cheese (See recipe notes)
100 g Mozzarella (Grated)
2 tsp Garlic powder
50 g Parmesan cheese (Grated (optional))
Sea salt and freshly ground pepper
150 g Mozzarella (Grated)
20 g Fresh basil

Steps:

  • Preheat the oven to 220C.
  • Cook the pasta and spinach in boiling, salted for 10 minutes, until JUST cooked.
  • Meanwhile, open the tinned tomatoes and drain the liquid from them using a sieve.
  • Add all of the other tomato sauce ingredients to the drained tomatoes and stir well.
  • When the pasta and spinach are cooked, drain the majority of the water (see recipe notes).
  • Add the ricotta sauce ingredients and stir thoroughly, but gently. Pour into a casserole dish.
  • Top with the tomato mixture and the remaining mozzarella cheese.
  • Pop into the oven for 15 minutes or until the cheese is golden and bubbling.
  • Sprinkle with fresh basil and serve.

Nutrition Facts : Calories 761 kcal, Carbohydrate 77 g, Protein 41 g, Fat 34 g, SaturatedFat 17 g, Cholesterol 90 mg, Sodium 985 mg, Fiber 9 g, Sugar 17 g, ServingSize 1 serving

SPINACH & RICOTTA PASTA BAKE



Spinach & Ricotta Pasta Bake image

Recipe video above. 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!

Provided by Nagi | RecipeTin Eats

Categories     Pasta

Time 55m

Number Of Ingredients 19

300g / 10 oz ziti pasta, (uncooked, or other short pasta of choice)
1 1/2 cups mozzarella cheese (, shredded (or more! For topping))
1 lb / 500 g ricotta ((Note 1))
1/2 cup parmesan cheese (, grated)
2 garlic cloves (, crushed)
350g / 12oz frozen chopped spinach, (thawed and excess liquid pressed out )
1 cup mozzarella cheese (, shredded)
3/4 tsp salt & pepper
1 tbsp extra virgin olive oil
2 garlic cloves (, minced)
700g / 24oz tomato passata ((1 standard bottle) (Note 2))
1 tsp EACH onion and garlic powder
2 tsp dried Italian Mixed Herbs ((Note 3))
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)

Steps:

  • Preheat oven to 350F/180C.
  • 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.
  • Cook pasta for time per packet MINUS 1 minute.
  • SCOOP OUT 1 mugful pasta cooking water, drain and set aside.
  • Ricotta Mixture - Mix Ricotta Mixture ingredients in a very large bowl. Use a splash of pasta cooking water if needed to make it creamy.
  • Add pasta and stir to combine. Transfer to a heatproof baking dish.
  • Top with Pasta Sauce, top with cheese. Loosely cover with foil.
  • Bake for 25 minutes, then remove the cover and bake for a further 10 minutes or until the cheese is melted and bubbly.
  • Serve while hot and fresh!

Nutrition Facts : Calories 569 kcal, Carbohydrate 53 g, Protein 32 g, Fat 26 g, SaturatedFat 14 g, Cholesterol 81 mg, Sodium 1346 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving

SPINACH AND RICOTTA BAKED PASTA



Spinach and Ricotta Baked Pasta image

If you are a spinach lover, then here is a great-tasting side dish, pasta, cheese and spinach baked all in one casserole...very yummy! prep time does not include boiling the pasta or the spinach

Provided by Kittencalrecipezazz

Categories     Spinach

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb rigatoni pasta
1 1/2 lbs fresh spinach, stems removed (2 bunches)
1 1/2 lbs ricotta cheese
1 1/4 cups sour cream
4 eggs, lightly beaten
1 cup grated parmesan cheese
2 tablespoons chopped dill or 1 teaspoon dried dill
salt and pepper

Steps:

  • Set oven to 350 degrees.
  • Butter a 4-quart baking dish.
  • Cook pasta in boiling water, until firm-tender; drain.
  • Place the cooked pasta in the casserole dish.
  • In a large pot of boiling water BLANCH the spinach (don't overcook!); cool, squeeze out excess liquid, then roughly chop the spinach.
  • In a bowl combine spinach, ricotta, sour cream, eggs, Parmesan cheese, dill, pepper and salt.
  • Spoon mixture over the pasta in the casserole dish; toss lightly to combine.
  • Bake for 25-30 minutes or until golden brown.
  • Let stand for 5 minutes before serving Cut in wedges-- enjoy!

SPINACH ALFREDO PASTA BAKE



Spinach Alfredo Pasta Bake image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h20m

Yield 8 servings

Number Of Ingredients 15

1 pound short pasta, such as penne or gemelli
1 cup ricotta cheese
2 tablespoons chopped fresh parsley
Zest of 1 lemon
7 tablespoons butter
One 10-ounce container mushrooms, sliced
Kosher salt and freshly ground black pepper
One 8-ounce bag fresh spinach
2 cloves garlic, minced
1 cup dry white wine or low-sodium vegetable broth
1 cup half-and-half
1/2 cup heavy cream
Low-sodium vegetable broth, as needed, for thinning
1 cup grated Parmesan
3/4 cup panko breadcrumbs

Steps:

  • Bring a large pot of water to a boil. Cook the pasta in the boiling water, draining it about 2 minutes before the time on the package. It should still be a bit firm. Rinse it in cold water to stop the cooking process and set aside.
  • Mix the ricotta with the parsley and lemon zest in a small bowl and set aside.
  • Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon of the butter.
  • In a large deep skillet over medium-high heat, melt 2 tablespoons of butter. Add the mushrooms and season with salt and pepper. Cook until the mushrooms have given up their liquid, 5 to 6 minutes. Add the spinach and garlic and cook, stirring frequently, until the spinach has wilted. Remove the vegetables and set aside, leaving any liquid in the skillet.
  • Add 2 tablespoons of butter to the skillet. Pour in the wine and let it bubble up and reduce for 1 1/2 to 2 minutes. Add the half-and-half and cream, season with salt and pepper and cook, whisking, until it's all combined. If it gets too thick as it cooks, you can thin it with a little vegetable broth. When the sauce looks good, remove it from the heat and stir in 3/4 cup of the Parmesan.
  • Melt the remaining 2 tablespoons butter in a small pan. Remove from the heat and stir in the breadcrumbs and remaining 1/4 cup Parmesan.
  • In the buttered baking dish, stir together the pasta, vegetables and sauce. (Add a splash of broth if needed). Add spoonfuls of the ricotta mixture, pushing them a bit into the pasta. Sprinkle the breadcrumb mixture over the top of the pasta. Cover and bake for 20 minutes. Uncover and cook until the top is brown and the mixture is bubbling, about 20 minutes more.

SPINACH AND RICOTTA PASTA BAKE



Spinach and Ricotta Pasta Bake image

This is very simple and tasty. It is great for mid week meals. For the tomato sauce you can substitute for your favorite pasta sauce. These can be made in small bowls for individual servings.

Provided by Pie Queen

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

8 ounces pasta
1 1/2 cups ricotta cheese
10 ounces frozen spinach (thawed and drained)
1 pinch nutmeg
2 cups crushed tomatoes
1 teaspoon garlic salt
1/2 teaspoon crushed chili pepper flakes
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried rosemary

Steps:

  • Tomato sauce - Combine the tomatoes, garlic salt, chili flakes, basil, oregano and rosemary.
  • Combine the cooked pasta with spinach, ricotta and nutmeg.
  • Place the pasta in a dish and top with tomato sauce. Bake in oven at 350F for 15-20 minutes. Serve with fresh ground black pepper and parmasan.

Nutrition Facts : Calories 432.2, Fat 13.7, SaturatedFat 8.1, Cholesterol 47, Sodium 421.6, Carbohydrate 57.4, Fiber 6.3, Sugar 6.8, Protein 22

BAKED PASTA WITH SPINACH, RICOTTA, AND PROSCIUTTO



Baked Pasta with Spinach, Ricotta, and Prosciutto image

This is a hearty pasta bake dish serves a crowd and has very little active prep time.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 50m

Number Of Ingredients 8

1 pound gemelli (or other pasta)
6 ounces sliced prosciutto
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed of excess moisture
2 cups milk
2 cups ricotta cheese
1 garlic clove, minced
Coarse salt and ground pepper
1/2 cup grated Parmesan

Steps:

  • Preheat oven to 400 degrees. Cook pasta a few minutes less than package instructions suggest. Cut prosciutto into thin strips.
  • In a 9-by-13-inch baking dish, toss pasta with spinach, half of prosciutto, milk, ricotta, and garlic. Season with salt and pepper. Top with remaining prosciutto and Parmesan. Bake until golden, 30 to 40 minutes.

ONE-POT SPINACH, TOMATO, AND RICOTTA PASTA



One-Pot Spinach, Tomato, and Ricotta Pasta image

Quick and easy one-pot ricotta pasta.

Provided by Terri

Time 25m

Yield 4

Number Of Ingredients 9

1 (14.5 ounce) can fire-roasted diced tomatoes
1 (10 ounce) package frozen chopped spinach
1 ½ cups vegetable broth
1 cup water
1 ½ teaspoons garlic powder
1 (8 ounce) package penne pasta
8 ounces ricotta cheese
salt and ground black pepper to taste
2 tablespoons grated Parmesan cheese, or to taste

Steps:

  • Combine tomatoes, spinach, broth, water, and garlic in a large pot or Dutch oven. Cover and cook until the broth comes to a simmer, about 5 minutes.
  • Uncover and add the pasta. Stir pasta until it softens and is submerged in the liquid. Continue to cook, stirring frequently, until the pasta is tender and has absorbed most of the liquid, about 10 minutes.
  • Stir in ricotta cheese and season with salt and pepper. Stir and allow ricotta cheese to heat through. Top with Parmesan cheese before serving.

Nutrition Facts : Calories 354.2 calories, Carbohydrate 55.3 g, Cholesterol 19.8 mg, Fat 7.1 g, Fiber 5.3 g, Protein 18.8 g, SaturatedFat 3.5 g, Sodium 614.8 mg, Sugar 6.4 g

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