SPINACH RICOTTA PASTA CASSEROLE
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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
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- Creamy Pasta with Ricotta and Tomatoes
- Dill Pickle Brined Pork Tenderloin
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- You can find more recipes at my Recipe Index
Spinach Ricotta Pasta Casserole
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Save To Your Recipe BoxIngredients
- 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
- ⅛ teaspoon ground cayenne pepper or paprika if you don't like heat
- ⅛ teaspoon nutmeg freshly grated
- ¼ teapoon lemon zest
- 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
- 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.
I haven’t made this yet, but it’s definitely on my to try list. However your receipe does not tell u the kind of past used. It looks like rigitoni.
If not, any suggestions .
Yes, it is rigatoni but you can use any short cut pasta.
So yummy! Great for leftovers. Simple and delicious!
I sautéed the spinach in a little oil with garlic then added it to the pasta. Holy moly! Delicious!! Thanks for the recipe! Also, great tip with the cottage cheese—helps in a pinch.
This is a casserole I haven’t tried.
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.”
oh Thank you!!
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.💜
i don’t like to use cottage cheese as so many are allergic to it.