Baked Pasta with Spinach and Cheese
A comforting, oven-baked pasta dish with ricotta, mozzarella, spinach, and a flavorful tomato-pesto sauce. Perfect for family dinners or gatherings.
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).
Notes
For extra flavor, try adding sautéed mushrooms or roasted cherry tomatoes to the dish. Leftovers reheat well in the oven or microwave.