Spinach Ricotta Pasta Bake Recipe

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A lazy meal for midweek that tastes like spinach and ricotta stuffed shells or cannelloni – but without all the labour! Feel free to use your favourite store bought pasta sauce if you prefer. Reheats well and freezes well too!

Servings : 6

300g / 10 oz ziti pasta, uncooked, or other short pasta of choice
1.5 cups (150g) mozzarella cheese , shredded (or more!)

1 lb / 500 g ricotta (Note 1)
1/2 cup (50g) parmesan cheese , grated
2 garlic cloves , crushed
350g / 12oz frozen chopped spinach, thawed and excess liquid pressed out
1 cup (100g) grated Mozzarella cheese
3/4 tsp salt & pepper

1 tbsp extra virgin olive oil
2 garlic cloves , minced
24 oz / 700g 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


  1. Preheat oven to 350F/180C.
  2. Pasta Sauce: Pour out about 1/4 cup of the passata (to make room to add flavourings). Add the remaining Pasta Sauce ingredients into the bottle, screw the lid on and give it a shake.
  3. Cook pasta for time per packet MINUS 1 minute. 
  4. SCOOP OUT 1 mugful pasta cooking water, drain and set aside.
  5. Visit Spinach Ricotta Pasta Bake Recipe @ www.recipetineats.com for full instructions.

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