Baked Pasta with Ricotta and Spinach
Cheesy Ricotta‑Spinach Baked Ziti al Forno
Ingredients:
14 oz (400 g) ziti or penne rigate
1 tbsp olive oil
1 small onion, finely diced
3 cloves garlic, minced
10 oz (280 g) fresh spinach, roughly chopped
2 cups (500 g) ricotta cheese
1 large egg
1 cup (90 g) shredded mozzarella, divided
½ cup (50 g) grated Parmesan, divided
2 ½ cups (600 ml) marinara sauce
1 tsp dried oregano
½ tsp dried basil
¼ tsp ground nutmeg
Salt & freshly‑ground black pepper, to taste
Optional garnish: fresh basil ribbons
Directions:
Preheat oven to 375 °F (190 °C). Lightly grease a 9×13‑inch (23×33 cm) baking dish.
Cook pasta in a large pot of salted boiling water 2 minutes less than package “al dente” time. Drain; set aside.
While pasta cooks, heat olive oil in a skillet over medium. Sauté onion 4 min until translucent; add garlic and cook 30 sec. Add spinach, season with a pinch of salt, and wilt 2 min. Remove from heat; cool slightly.
In a bowl, whisk ricotta, egg, oregano, basil, nutmeg, ¼‑cup Parmesan, ½‑cup mozzarella, salt, and pepper until smooth. Fold in sautéed spinach mixture.
Combine cooked pasta with marinara sauce. Spread half of sauced pasta in baking dish. Dollop and gently spread ricotta‑spinach filling over pasta. Top with remaining pasta.
Sprinkle remaining ½‑cup mozzarella and ¼‑cup Parmesan on top. Cover loosely with foil.
Bake 20 min; uncover and bake 10 min more until cheese is golden and bubbly. Rest 5 min, garnish with basil, and serve hot.
Prep Time: 15 minutes | Baking Time: 30 minutes | Total Time: 45 minutes
Kcal: 460 kcal | Servings: 6
#bakedpasta #ricotta #spinach #vegetarian #comfortfood #pastabake #weeknightdinner #italianinspired #cheesylovers #zitialforno #mealprep #familyfriendly #freezerfriendly #meatlessmonday #easyrecipes #onepanmeal #cheesebake #heartymeals #midweekmagic #ovenlove
Nothing beats the cozy comfort of Cheesy Ricotta‑Spinach Baked Ziti fresh from the oven!
Baked Pasta with Ricotta and Spinach
Cheesy Ricotta‑Spinach Baked Ziti al Forno
Ingredients:
14 oz (400 g) ziti or penne rigate
1 tbsp olive oil
1 small onion, finely diced
3 cloves garlic, minced
10 oz (280 g) fresh spinach, roughly chopped
2 cups (500 g) ricotta cheese
1 large egg
1 cup (90 g) shredded mozzarella, divided
½ cup (50 g) grated Parmesan, divided
2 ½ cups (600 ml) marinara sauce
1 tsp dried oregano
½ tsp dried basil
¼ tsp ground nutmeg
Salt & freshly‑ground black pepper, to taste
Optional garnish: fresh basil ribbons
Directions:
Preheat oven to 375 °F (190 °C). Lightly grease a 9×13‑inch (23×33 cm) baking dish.
Cook pasta in a large pot of salted boiling water 2 minutes less than package “al dente” time. Drain; set aside.
While pasta cooks, heat olive oil in a skillet over medium. Sauté onion 4 min until translucent; add garlic and cook 30 sec. Add spinach, season with a pinch of salt, and wilt 2 min. Remove from heat; cool slightly.
In a bowl, whisk ricotta, egg, oregano, basil, nutmeg, ¼‑cup Parmesan, ½‑cup mozzarella, salt, and pepper until smooth. Fold in sautéed spinach mixture.
Combine cooked pasta with marinara sauce. Spread half of sauced pasta in baking dish. Dollop and gently spread ricotta‑spinach filling over pasta. Top with remaining pasta.
Sprinkle remaining ½‑cup mozzarella and ¼‑cup Parmesan on top. Cover loosely with foil.
Bake 20 min; uncover and bake 10 min more until cheese is golden and bubbly. Rest 5 min, garnish with basil, and serve hot.
Prep Time: 15 minutes | Baking Time: 30 minutes | Total Time: 45 minutes
Kcal: 460 kcal | Servings: 6
#bakedpasta #ricotta #spinach #vegetarian #comfortfood #pastabake #weeknightdinner #italianinspired #cheesylovers #zitialforno #mealprep #familyfriendly #freezerfriendly #meatlessmonday #easyrecipes #onepanmeal #cheesebake #heartymeals #midweekmagic #ovenlove
Nothing beats the cozy comfort of Cheesy Ricotta‑Spinach Baked Ziti fresh from the oven!
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· 0 Comments ·0 Shares ·49K Views
