This spinach ricotta pasta bake has been a go to when I want something that feels indulgent but comes together quickly. I first put this combination together on a busy weeknight when I had leftover ricotta and a bag of frozen spinach and wanted to turn them into something shareable. The result was so comforting that my family asked for it again the next week and it has lived in our rotation ever since. The texture is creamy from the ricotta and spine firm from the pasta while the tomato passata adds bright acidity that keeps the cheese from feeling heavy.

I remember the first time I served it to friends who did not expect the dish to be so satisfying from simple store bought ingredients. They raved about the stringy mozzarella and the way the garlic scented sauce cut through the richness of the cheese. This dish is forgiving and easy to adapt. You can use penne or macaroni if you do not have ziti and fresh spinach works if you take the time to squeeze it dry. It bakes into a golden top and is perfect for casual dinners when you want comfort without fuss.

Ingredients

• Ziti Pasta: Use 12 ounces of ziti for a classic texture. Penne or macaroni work well as substitutes. Choose a brand with a slightly rough surface to hold sauce well.
• Frozen Chopped Spinach: 10 ounces thawed and squeezed dry. Frozen spinach gives consistent results and saves prep time. If using fresh, cook and drain it thoroughly to avoid a watery bake.
• Ricotta Cheese: 15 ounces of ricotta provides the creamy body of the dish. Whole milk ricotta will be richer but part skim works fine and holds structure better while baking.
• Mozzarella Cheese: 8 ounces shredded mozzarella gives the signature melt. Use whole milk mozzarella for stretch or low moisture for a firmer top.
• Parmesan Cheese: Half a cup grated parmesan adds umami depth. Use pre grated for convenience or freshly grated for a brighter finish.
• Tomato Passata: 1 cup of passata creates a simple sauce. Crushed tomatoes can be substituted. Choose a smooth passata for a silky top.
• Garlic: 3 cloves minced. Fresh garlic gives the best aroma. If pressed for time use quality garlic powder at a reduced amount.
• Dried Italian Mixed Herbs: 1 teaspoon. You can swap with a mix of oregano basil and thyme to taste.
• Chili Flakes: Quarter teaspoon to add a gentle lift. Adjust to your preference.
• Sugar: 1 teaspoon to balance tomato acidity gently without making the dish sweet.
• Salt and Black Pepper: 1 teaspoon of salt and 1 teaspoon of black pepper to season the cheese mixture and pasta evenly.
• Extra Virgin Olive Oil: 2 tablespoons to bring richness to the sauce and help the garlic bloom.

Instructions

Preheat and set up: Preheat your oven to 350 F (180 C). Grease a 9 by 13 inch baking dish with a little olive oil or non stick spray. Bring a large pot of salted water to a boil so the pasta can go in as soon as you are ready. Preheating ensures the bake starts cooking evenly when it goes into the oven. Prepare the simple sauce: In a jar or small bowl combine 1 cup tomato passata with 2 tablespoons extra virgin olive oil and three cloves minced garlic. Stir in 1 teaspoon dried Italian herbs quarter teaspoon chili flakes and 1 teaspoon sugar. Season with a pinch of salt and a grind of black pepper. Let this rest so the flavors meld while you cook the pasta and mix the cheese. Cook the pasta: Add 12 ounces ziti to the boiling water and cook according to package instructions but stop one minute before the time listed to keep the pasta al dente. It will finish cooking in the oven. Drain well and return to the pot to stay warm while you finish the assembly. Combine the cheese and greens: In a large mixing bowl fold together 15 ounces ricotta 1 teaspoon salt 1 teaspoon black pepper half cup grated parmesan and the drained 10 ounces spinach. Taste and adjust seasoning. The mixture should be creamy but hold together so it will cling to the pasta. Assemble the dish: Toss the cooked pasta with the ricotta spinach mixture until evenly coated. Transfer into the prepared baking dish then pour the tomato passata mixture over the top smoothing it gently with a spoon. Scatter 8 ounces shredded mozzarella evenly across the surface for a generous cheese top. Bake and finish: Cover the dish tightly with foil and bake for 25 minutes. Remove the foil and return the dish to the oven for an additional 10 minutes until the cheese is bubbling and lightly golden. Let rest for five to ten minutes before serving so the layers set slightly and are easier to portion.

Storage Tips

Allow the bake to cool to near room temperature before storing. For short term storage keep it covered in the refrigerator for up to three days. Use airtight containers to avoid moisture loss and to prevent the cheese from drying out. For longer term storage assemble the dish in a freezer safe pan and cover tightly with plastic wrap then foil. Freeze for up to three months. To reheat from frozen thaw overnight then bake at 350 F until warmed through which will take about 20 to 30 minutes depending on size.

Ingredient Substitutions

If you do not have ziti use penne or macaroni in the same 12 ounce amount. Swap frozen spinach with 10 ounces fresh spinach that has been wilted and squeezed to remove excess water. Replace mozzarella with provolone or a mix of fontina and cheddar for different melting profiles. For a tomato variation use crushed tomatoes combined with a splash of red wine for depth. To make it dairy free use a plant based ricotta and a dairy free shredded cheese and note that the texture will be slightly different.

Serving Suggestions

Serve straight from the baking dish with a crisp green salad tossed in lemon vinaigrette to cut the richness. Add crusty bread or garlic bread for soaking up sauce. Garnish with torn fresh basil leaves and an extra sprinkle of parmesan for brightness. This dish suits casual family dinners and works well for buffet style meals because it holds its shape when cut into squares.

Cultural Background

This kind of baked pasta has its roots in Italian home cooking where combining pasta with creamy cheeses and tomato sauce produces many regional variations. Dishes that layer cheese and tomato then bake until bubbly are classics in casual Italian menus. The use of ricotta and spinach pairs with traditions of using fresh or preserved greens to extend cheeses and add nutrition to the meal. Over time these casseroles became global comfort foods adapted to local ingredients and tastes.

Seasonal Adaptations

In spring swap frozen spinach for fresh young leaves and add lemon zest for brightness. In summer roasted cherry tomatoes folded into the passata add sweetness. In autumn toss in roasted squash cubes for heft and in winter add kale that has been cooked and finely chopped to provide more structure. Each season offers a chance to shift textures while keeping the core technique the same.

Meal Prep Tips

For meal prep assemble the dish up to 24 hours ahead then keep covered in the refrigerator. When ready bake directly from chilled adding five to ten minutes to the covered bake time. Portion into individual containers after cooling and refrigerate for up to three days for easy reheating at lunch or dinner. Use oven safe single serve dishes if you want to bake per portion which makes reheating more even.

This spinach ricotta bake is the kind of food that makes weeknights feel lifted and company meals feel effortless. It is forgiving to change and rewarding to share. I hope it becomes a comforting staple for your table as it has for mine and my friends at mister cooks.