There’s something magical about baked pasta—the way the cheese bubbles and browns, the aroma that fills the kitchen, and that first bite of creamy, comforting goodness. This Baked Pasta with Spinach and Cheese is my go-to when I need a meal that feels like a warm hug. It’s got everything: velvety ricotta, stretchy mozzarella, fresh spinach for a pop of green, and that irresistible golden crust on top. I first made it on a rainy Sunday when my kids were begging for “something cheesy,” and now it’s our family’s favorite way to turn simple ingredients into something special. The best part? It comes together in about 30 minutes, making it perfect for busy weeknights or lazy weekends when you want maximum flavor with minimal fuss. Trust me, one bite of this bubbly, cheesy masterpiece, and you’ll understand why it’s earned a permanent spot in our dinner rotation.
Why You’ll Love This Baked Pasta with Spinach and Cheese
Oh, where do I even begin? This baked pasta is one of those magical dishes that checks all the boxes. Let me tell you why it’s become my secret weapon in the kitchen:
- Quick prep: From fridge to table in 30 minutes flat – perfect for those “I need dinner NOW” nights.
- Creamy dreamy texture: The ricotta-mozzarella combo creates the most luscious, gooey cheese pull you’ve ever seen.
- Perfectly balanced: Bright lemon zest and garlic cut through the richness, while spinach adds freshness.
- Crowd-pleaser: It’s vegetarian but hearty enough for meat lovers – ideal for Friendsgiving or holiday potlucks.
- Golden crispy top: That final broil gives you the most satisfying crunch.
Honestly, I’ve lost count of how many times this dish has saved my dinner plans. Whether it’s a busy Tuesday or Thanksgiving Eve, it never fails to disappear fast!
Ingredients for Baked Pasta with Spinach and Cheese
Gathering the right ingredients is half the battle with this recipe – and trust me, every single one plays a starring role. Here’s what you’ll need, broken down so you can shop (or raid your fridge) like a pro:
For the Pasta:
- 400g small pasta (I’m partial to rigatoni – those tubes hold so much cheesy goodness!)
For the Cheese and Spinach Mixture:
- 375g ricotta (full-fat for maximum creaminess)
- 2 cups freshly shredded mozzarella (none of that pre-shredded stuff – it’s worth grating your own!)
- 1 cup freshly grated parmesan (divided – we’ll use some for topping)
- 3 cups firmly packed baby spinach (or 250g frozen spinach, thawed and squeezed dry if that’s what you’ve got)
- Zest of 1 lemon (this brightens everything up beautifully)
- 1 tsp freshly grated garlic (about 2 cloves)
- ½ tsp sea salt flakes (they dissolve so nicely)
- ½ tsp freshly cracked black pepper
For the Sauce and Topping:
- 500g tomato pasta sauce (your favorite jarred or homemade)
- ½ cup pesto (I won’t judge if it’s store-bought)
- ⅓ cup panko breadcrumbs (for that perfect crunch)
For Serving:
- Good olive oil (for drizzling)
- Chilli flakes (optional, but adds a nice kick)
See? Nothing too fancy, just good, honest ingredients that come together to create something truly special. The key is using the freshest cheeses you can find – it makes all the difference in the world when that first cheesy bite hits your tongue!
How to Make Baked Pasta with Spinach and Cheese
Alright, let’s get into the fun part – making this cheesy masterpiece! I promise it’s easier than you think, and the results are so worth it. Just follow these simple steps, and you’ll have a bubbling, golden dish ready in no time.
Step 1: Prep the Pasta and Oven
First things first – crank that oven to 200°C (400°F) so it’s nice and hot when we’re ready to bake. Now, cook your pasta according to the package directions, but here’s my secret: stop cooking 2 minutes early! The pasta will finish cooking in the oven, and this prevents it from getting mushy. Trust me, al dente is the way to go. Drain it well, but don’t rinse – we want that starchy goodness to help bind everything together.
Step 2: Mix the Cheese and Spinach Filling
While the pasta cooks, let’s make that dreamy cheese mixture. Grab your biggest bowl (I always underestimate how much space this takes!) and plop in the ricotta, mozzarella, half the parmesan, spinach, lemon zest, garlic, salt, and pepper. Now roll up your sleeves and mix it all together until it’s evenly combined. You want every bite to have that perfect balance of creamy cheese and fresh spinach. The lemon zest is my favorite part – it adds this bright little zing that cuts through the richness.
Step 3: Layer and Bake the Baked Pasta
Time for assembly! Spread about ½ cup of tomato sauce in the bottom of your baking dish – this prevents sticking and adds flavor. Now dump in your cheesy pasta mixture and give it a gentle press to even it out. Dollop spoonfuls of pesto all over the top (so pretty!), then pour the remaining tomato sauce over everything. Sprinkle with breadcrumbs and the rest of that parmesan – this is what gives you that irresistible golden crust. A generous spray of olive oil helps everything crisp up beautifully. Bake for 10-12 minutes until bubbly, then switch to broil for 1-2 minutes to get that perfect golden crunch. Watch it closely though – it can go from perfect to burnt in seconds!
And there you have it – the easiest, cheesiest, most comforting baked pasta you’ll ever make. The hardest part? Waiting those few minutes after it comes out of the oven so you don’t burn your tongue diving in!
Tips for Perfect Baked Pasta with Spinach and Cheese
After making this dish more times than I can count, I’ve picked up some tricks that take it from good to “can I have seconds?” amazing. Here’s what I’ve learned:
- Fresh herbs make all the difference: Toss in a handful of chopped basil or parsley with the spinach for an extra pop of freshness. I always keep a pot of basil on my windowsill just for this!
- Crispiness control: If you love that golden top (who doesn’t?), bake it a few minutes longer before broiling. Just keep an eye on it – my oven runs hot, so I sometimes pull it out early.
- Protein boost: Leftover chicken or sautéed mushrooms stirred into the cheese mixture make it heartier. My kids don’t even notice the extra veggies when I sneak them in.
- Cheese matters: Splurge on good-quality ricotta if you can. The cheap stuff tends to be watery and can make your pasta soggy.
- Leftovers magic: This reheats beautifully! Cover with foil and warm at 180°C for about 15 minutes. The top won’t be as crisp, but it’s still delicious.
Honestly, the best tip? Don’t stress about perfection. Even when I’ve messed up (like that time I forgot the lemon zest), it still tastes amazing. That’s the beauty of baked pasta – it’s forgiving and always comforting!
Serving Suggestions for Baked Pasta with Spinach and Cheese
Oh, this dish practically begs to be the star of your table! I love serving it with a simple cucumber tomato salad to balance the richness – the crisp veggies and tangy dressing cut through all that cheesy goodness perfectly. Garlic bread is a must for scooping up every last bit of sauce, and roasted Brussels sprouts or zucchini make great veggie sides. For holidays like Thanksgiving, it’s become my go-to vegetarian main – just add cranberry sauce on the side for that festive touch. Honestly, it’s so satisfying that sometimes we just eat it straight from the baking dish with big spoons (no judgment here!).
FAQ About Baked Pasta with Spinach and Cheese
I get asked about this recipe all the time – it’s such a crowd-pleaser that everyone wants to know how to make it work for them! Here are the questions I hear most often (and my tried-and-true answers):
Can I use frozen spinach instead of fresh?
Absolutely! I actually keep frozen spinach in my freezer just for this recipe. Thaw it completely first, then squeeze out as much water as you can – I wrap it in a clean kitchen towel and really wring it out. Too much moisture will make your pasta soggy, and nobody wants that!
How should I store leftovers?
This keeps beautifully in the fridge for 3-4 days. Just cover the baking dish tightly with foil or transfer to an airtight container. When reheating, I like to sprinkle a little extra cheese on top and warm it in the oven at 180°C until bubbly again. The microwave works too, but you’ll lose that crispy topping.
Can I make this ahead for Thanksgiving or Friendsgiving?
Yes! It’s one of my favorite make-ahead Thanksgiving side dishes. Assemble everything up to the baking step, cover, and refrigerate for up to 24 hours. When you’re ready, just add 5-10 minutes to the baking time since it’s going in cold. The pesto might darken a bit, but the flavor will still be amazing.
What other cheeses can I use?
While ricotta and mozzarella are my favorites, you can mix it up! Try cottage cheese instead of ricotta for a lighter version, or add some sharp cheddar for extra flavor. Just keep the total cheese amount about the same so your pasta doesn’t get too dry or too wet.
Can I freeze this baked pasta?
You can, but I’ll be honest – the texture changes a bit. The pasta tends to get softer when thawed and reheated. If you do freeze it, undercook the pasta even more (about 4 minutes less than package directions) and skip the breadcrumb topping until you’re ready to bake it fresh.
Nutritional Information
Just a quick note – while I love sharing how nourishing this dish is with all that spinach and protein-packed cheese, I’m not a nutritionist. The values can vary based on your specific ingredients and portion sizes. What I can tell you is that it’s packed with calcium from the cheeses and all the goodness of fresh greens. As with any comforting pasta dish, enjoy it as part of a balanced diet – and maybe go for an extra scoop of that vibrant spinach!
Baked Pasta with Spinach and Cheese
Equipment
- Large baking dish
- Large mixing bowl
Ingredients
For the Pasta
- 400 g small pasta (malfade, penne, rigatoni, or small shells)
For the Cheese and Spinach Mixture
- 375 g ricotta
- 2 cups freshly shredded mozzarella
- 1 cup freshly grated parmesan
- 3 cups firmly packed baby spinach or 250 g frozen spinach, thawed and squeezed
- 1 lemon zest
- 1 tsp freshly grated garlic
- 0.5 tsp sea salt flakes
- 0.5 tsp freshly cracked black pepper
For the Sauce and Topping
- 500 g tomato pasta sauce
- 0.5 cup pesto store-bought or homemade
- 0.33 cup panko breadcrumbs
For Serving
- olive oil
- chilli flakes optional
Instructions
- Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced).
- Cook the pasta according to the packet instructions minus 2 minutes, as it will continue to cook in the oven.
- Mix together the ricotta, mozzarella, half the parmesan, the spinach, lemon zest, garlic, salt, and pepper in a large bowl.
- Drain the pasta and add it to the ricotta mixture. Mix with a wooden spoon until well combined.
- Spoon ½ cup of the pasta sauce into the base of a large baking dish. Add in the cheesy pasta, then dollop spoonfuls of the pesto on top. Top with the remaining pasta sauce.
- Sprinkle the top with the breadcrumbs and the remaining parmesan.
- Spray the top generously with olive oil.
- Bake in the top half of the oven for 10–12 minutes until golden brown on top.
- Turn the oven to grill (broil) and cook for a further 1–2 minutes, or until the top is extra crispy.
- Serve drizzled with olive oil and a sprinkle of chilli flakes (if using).