Spinach Ricotta Pasta Casserole features baby spinach, tender ricotta, creamy mozzarella, and just a touch of red pepper making a perfect side dish or meatless main. Easily add chicken or sausage for a heartier meal.
I’m not sure whether to consider this as Cream Spinach with Pasta or Mac n Cheese with Spinach! 🤔It’s kinda both!
SPINACH RICOTTA PASTA CASSEROLE
This pasta has a creamy white sauce and three kinds of cheese: ricotta, mozzarella, and parmesan. It’s rich and decadent! As well, it’s a very simple and economical recipe. It’s hearty enough for a meatless main entree or you can add chopped chicken to it.
This casserole also reheats well if you have leftovers.
TIPS AND SUBSTITUTIONS
Cottage cheese is a good substitution for the ricotta in this recipe. As well, cottage cheese is usually cheaper.
I really prefer fresh spinach in this pasta, but you can use frozen. Thaw and drain frozen spinach really well before adding it to the pasta.
Baking is not necessary if you’re in a rush. Rather, you can mix the ingredients in a large pan (that has a lid). After you add the cheese on top, simply place the lid on the pan, reduce the stove to simmer, and give the cheese a few minutes to melt.
While you’re here, check out these recipes.
- Chicken Enchiladas in White Sauce
- Cheese Stuffed Chicken Breast
- 9 Wholesome Meals under 600 Calories
- Creamy Pasta with Ricotta and Tomatoes
- Dill Pickle Brined Pork Tenderloin
- Crock Pot Rotel Crack Chicken
Spinach Ricotta Pasta Casserole
Ingredients
- 12 ounces pasta
- 2 cups ricotta cheese
- 1 large egg beaten
- 2 cups baby spinach
- 1 cup mozzarella cheese shredded
- ½ cup parmesan cheese shredded
- salt and pepper to taste
- pasta water *You may not need it
Instructions
- Prepare pasta according to package instructions. Cook until al dente. Reserve 1 cup of pasta water.
- Preheat oven to 375ºF
- In a mixing bowl stir together the Ricotta cheese and egg. Add in the Spinach and season with salt and pepper.
- Fold in the cooked pasta to the cheese mixture. Add pasta water a little at a time if needed to loosen up the cheese. Add 3/4 cup of the Mozzarella cheese.
- Pour the mixture into a 9 x 13-inch baking dish. Cover the pasta with the remaining Mozzarella and Parmesan cheeses.
- Bake in the oven for 15-20 minutes, until cheese is melted and it's golden and bubbly. Allow to rest 5 minutes before serving.
Nutrition
You can find more recipes at my Recipe Index and at Meal Plan Monday and Weekend Potluck.
Related Posts
BLISTERED TOMATO RICOTTA PASTA RECIPE- MISSISSIPPI SIN PASTA RECIPE
- KETO BROCCOLI CHEESE CASSEROLE
- POTSTICKER PASTA SALAD
- 25+ Asian Noodle Recipes that are Easier than Takeout
- 20 Minute Stovetop Sun Dried Tomato Broccoli Pesto Pasta
- 3 Squash Ricotta Stuffed Shells Casserole Recipe
- Stove Top Chicken Ricotta Pasta
Nancy says
This recipe looks great! I can’t wait to try it.
BTW, in case you don’t know, you may want to edit your blog because it says frozen pasta instead of frozen spinach:
“Thaw and drain frozen pasta really well before adding it to the pasta.”
Paula says
oh Thank you!!
Kelly says
I love a good casserole! I promise that I totally hate cottage cheese, but when you use it in a casserole (especially with other flavors of cheese) you cannot tell it is not ricotta and around here, ricotta is twice the price at its cheapest. Great tip on the cottage cheese! Thank you, as usual, for another winner recipe. You make my life less stressful.💜