Spinach & Ricotta Pasta Bake
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RecipeTin Eats · by Nagi | RecipeTin Eats★ 4.9 (124)

Spinach & Ricotta Pasta Bake

NUTRITION · PER SERVING55M COOK
CAL 29%·PRO 66%
CARBS 57G39% OF CAL
7G FIBER42G OTHER8G TOTAL SUGAR
FAT 27G41% OF CAL
13G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A comforting pasta bake layered with spinach, ricotta, and mozzarella in tomato sauce. Easy to assemble and reheats beautifully, perfect for midweek dinners.

mainitalianpastacasserolevegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 300g / 10 oz ziti pasta, (uncooked, or other short pasta of choice)
  • 1 1/2 cups mozzarella cheese (, shredded (or more! For topping))
  • 1 lb / 500 g ricotta ((Note 1))
  • 1/2 cup parmesan cheese (, grated)
  • 2 garlic cloves (, crushed)
  • 350g / 12oz frozen chopped spinach, (thawed and excess liquid pressed out )
  • 1 cup mozzarella cheese (, shredded)
  • 3/4 tsp salt & pepper
  • 1 tbsp extra virgin olive oil
  • 2 garlic cloves (, minced)
  • 700g / 24oz tomato passata ((1 standard bottle) (Note 2))
  • 1 tsp EACH onion and garlic powder
  • 2 tsp dried Italian Mixed Herbs ((Note 3))
  • 1/2 tsp dried chili flakes (, to taste (optional))
  • 1 tsp sugar
  • 1 tsp salt
  • Black pepper
  • 2 tbsp water ((if needed))
  • Parmesan cheese (, grated)
PREP
15M
SODIUM
1539MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.