Ricotta Spinach Bake (Print-Friendly Version)
# What You'll Need:
→ Pasta
01 -
300 g (10 oz) dry ziti pasta
→ Cheese
02 -
1.5 cups shredded mozzarella
→ Ricotta Mix
03 -
500 g (1 lb) ricotta cheese
04 -
Half a cup grated Parmesan
05 -
2 smashed garlic cloves
06 -
350 g (12 oz) frozen chopped spinach, thawed and squeezed dry
07 -
1 cup shredded mozzarella
08 -
¾ tsp salt plus freshly ground black pepper
→ Quick Pasta Sauce
09 -
1 tbsp extra virgin olive oil
10 -
2 minced garlic cloves
11 -
700 g (24 oz) tomato passata
12 -
1 tsp sugar
13 -
1 tsp salt
14 -
Black pepper to taste
15 -
1 tsp onion powder
16 -
1 tsp garlic powder
17 -
2 tsp dried Italian herb mix
18 -
Optional ½ tsp dried chili flakes
19 -
2 tbsp water if sauce feels too thick
→ For Serving
20 -
Grated Parmesan
# Step-by-Step Directions:
01 -
Set oven temperature to 180°C (350°F).
02 -
Take out about ¼ cup passata from the bottle. Add the rest of the sauce stuff right back inside, screw on the lid, and shake well till mixed up.
03 -
Boil the pasta just a minute less than the package says. Save a mug of pasta water before draining off the rest.
04 -
Grab a big bowl and mix ricotta, Parmesan, smashed garlic, spinach, mozzarella, salt, and pepper. Pour some reserved pasta water if it looks too stiff until it's creamy and easy to stir.
05 -
Fold the drained pasta into the ricotta mix until it's all evenly coated. Put this mix in a baking dish that can take the heat.
06 -
Drizzle the pasta mix evenly with the sauce you made. Sprinkle extra shredded mozzarella on top. Lightly cover with foil.
07 -
Pop it in the oven for 25 minutes while covered.
08 -
Take off the foil and bake another 10 minutes until the cheese is melty and bubbly.
09 -
Take out, top with grated Parmesan, and enjoy while it’s hot.
# Helpful Notes:
01 -
Ricotta can be different in thickness; use pasta water to loosen it up so it mixes better. You can swap frozen spinach with fresh if you like.
02 -
Italian herbs usually mean basil, parsley, oregano, and thyme mixed together.
03 -
Tomato passata is just pureed canned tomatoes without seeds or skin. You can use canned tomato sauce instead if that’s easier.
04 -
Leftovers chill well in the fridge and heat up fine in the microwave. If you wanna freeze, put it together before baking, freeze it, then thaw and bake when ready.