Spinach Cheese Pasta Bake: Delicious & Easy Recipe

Spinach Cheese Pasta Bake: Prepare to be transported to a realm of cheesy, comforting goodness with this incredibly easy and satisfying recipe! Imagine twirling your fork around perfectly cooked pasta, coated in a creamy, decadent cheese sauce, and studded with vibrant, healthy spinach. This isn’t just dinner; it’s a warm hug on a plate.

While the exact origins of pasta bakes are somewhat debated, the concept of layering pasta with cheese and other delicious ingredients has been a culinary staple in many cultures for centuries. Think of the classic Italian lasagna, a distant cousin to our featured dish. The beauty of a Spinach Cheese Pasta Bake lies in its adaptability. It’s a blank canvas for your culinary creativity! You can easily customize it with different cheeses, vegetables, or even add a protein like chicken or sausage.

But why do people adore this dish so much? It’s simple: it’s the perfect combination of flavors and textures. The creamy, cheesy sauce is undeniably comforting, the spinach adds a touch of freshness and nutritional value, and the pasta provides a satisfying base. Plus, it’s incredibly convenient! This is a fantastic make-ahead meal, perfect for busy weeknights or potlucks. The aroma alone, wafting from the oven, is enough to make mouths water and create a sense of anticipation. Get ready to experience the ultimate comfort food!

this Recipe

Ingredients:

• Pasta: 1 pound penne pasta (or your favorite short pasta shape)
• Spinach: 10 ounces fresh spinach, thoroughly washed
• Ricotta Cheese: 15 ounces whole milk ricotta cheese
• Mozzarella Cheese: 8 ounces shredded mozzarella cheese, divided
• Parmesan Cheese: ½ cup grated Parmesan cheese, divided
• Eggs: 2 large eggs, lightly beaten
• Garlic: 4 cloves garlic, minced
• Onion: 1 medium yellow onion, finely chopped
• Olive Oil: 2 tablespoons extra virgin olive oil
• Tomato Sauce: 24 ounces jarred marinara sauce (or homemade)
• Heavy Cream: ½ cup heavy cream
• Dried Oregano: 1 teaspoon dried oregano
• Dried Basil: 1 teaspoon dried basil
• Red Pepper Flakes: ¼ teaspoon red pepper flakes (optional, for a little heat)
• Salt: To taste
• Black Pepper: Freshly ground black pepper, to taste
• Nutmeg: Pinch of ground nutmeg

Preparing the Spinach and Ricotta Mixture:

1. Sauté the Onion and Garlic: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
2. Wilt the Spinach: Add the fresh spinach to the skillet. You might need to do this in batches, as the spinach will wilt down significantly. Cook, stirring frequently, until the spinach is completely wilted, about 3-5 minutes.
3. Drain Excess Moisture: Transfer the spinach mixture to a colander and press out as much excess moisture as possible. This is crucial to prevent a watery pasta bake. You can use the back of a spoon or your hands (once it’s cool enough to handle) to squeeze out the liquid.
4. Combine with Ricotta: In a large bowl, combine the drained spinach mixture, ricotta cheese, ¼ cup of the shredded mozzarella cheese, ¼ cup of the grated Parmesan cheese, the beaten eggs, a pinch of ground nutmeg, salt, and pepper. Mix well until everything is evenly incorporated. Taste and adjust seasonings as needed. I usually add a little more salt and pepper at this stage.

Cooking the Pasta:

1. Cook the Pasta: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente. It’s important not to overcook the pasta, as it will continue to cook in the oven.
2. Drain the Pasta: Once the pasta is cooked, drain it well in a colander.

Assembling the Pasta Bake:

1. Combine Sauce and Pasta: In the same pot you cooked the pasta in (or a large bowl), combine the drained pasta with the marinara sauce, heavy cream, dried oregano, dried basil, and red pepper flakes (if using). Stir well to coat the pasta evenly with the sauce.
2. Layer the Ingredients: Lightly grease a 9×13 inch baking dish. Spread a thin layer of the pasta and sauce mixture on the bottom of the dish.
3. Add a Layer of Spinach and Ricotta: Spoon half of the spinach and ricotta mixture evenly over the pasta layer.
4. Repeat Layers: Add another layer of the pasta and sauce mixture, followed by the remaining spinach and ricotta mixture.
5. Top with Remaining Pasta and Cheese: Top with the remaining pasta and sauce mixture. Sprinkle the remaining mozzarella cheese and Parmesan cheese evenly over the top.

Baking the Pasta Bake:

1. Cover and Bake: Cover the baking dish tightly with aluminum foil. This will help to keep the pasta moist and prevent the cheese from burning. Bake in the preheated oven for 20 minutes.
2. Uncover and Bake: Remove the aluminum foil and bake for another 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
3. Let it Rest: Remove the pasta bake from the oven and let it rest for at least 10-15 minutes before serving. This allows the cheese to set slightly and makes it easier to slice.

Tips and Variations:

• Use Different Cheeses: Feel free to experiment with different cheeses in this recipe. Provolone, fontina, or even a little bit of goat cheese would be delicious additions.
• Add Meat: If you want to add some meat to this pasta bake, cooked ground beef, Italian sausage, or shredded chicken would all work well. Brown the meat before adding it to the sauce.
• Vegetable Variations: You can add other vegetables to this dish, such as mushrooms, bell peppers, or zucchini. Sauté them along with the onion and garlic.
• Make it Ahead: This pasta bake can be assembled ahead of time and stored in the refrigerator for up to 24 hours. Just add a few extra minutes to the baking time.
• Spice it Up: If you like a little more heat, add more red pepper flakes or a pinch of cayenne pepper to the sauce.
• Fresh Herbs: Fresh basil or parsley, chopped and sprinkled over the finished dish, adds a bright, fresh flavor.
• Homemade Marinara: While jarred marinara works great, using homemade marinara sauce will elevate the dish even further.
• Gluten-Free Option: Use gluten-free pasta to make this recipe gluten-free.
• Freezing Instructions: This pasta bake freezes well. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking. You may need to add a few extra minutes to the baking time.

Serving Suggestions:

This Spinach Cheese Pasta Bake is delicious on its own, but it also pairs well with a simple side salad or some garlic bread. It’s a perfect dish for a weeknight dinner or a potluck. Enjoy!

Conclusion:

This Spinach Cheese Pasta Bake isn’t just another pasta dish; it’s a comforting, flavorful experience that’s surprisingly easy to pull off, even on a busy weeknight. The creamy cheese sauce, the earthy spinach, and the perfectly cooked pasta all come together to create a symphony of flavors that will have everyone asking for seconds. Trust me, once you try it, it’ll become a regular in your rotation!

But why is this particular recipe a must-try? It’s all about the balance. The spinach adds a healthy dose of vitamins and minerals without overpowering the cheesy goodness. The combination of cheeses – mozzarella, ricotta, and Parmesan – creates a rich, complex flavor profile that’s both satisfying and sophisticated. And the best part? It’s incredibly versatile.

Looking for serving suggestions? This Spinach Cheese Pasta Bake is fantastic on its own as a hearty vegetarian meal. But it also pairs beautifully with a simple side salad or some crusty garlic bread. If you’re serving a crowd, consider adding a grilled chicken breast or some Italian sausage to the bake for extra protein.

And speaking of versatility, let’s talk variations! Feel free to experiment with different types of pasta. Penne, rotini, or even shells would work wonderfully. You can also swap out the spinach for other leafy greens like kale or Swiss chard. If you’re feeling adventurous, try adding some sun-dried tomatoes, artichoke hearts, or mushrooms to the mix. For a spicier kick, add a pinch of red pepper flakes to the cheese sauce.

Another great variation is to use different cheeses. Gruyere, provolone, or even a sharp cheddar would add a unique twist to the flavor. If you’re looking for a lighter option, you can use low-fat ricotta and mozzarella. Just be sure to adjust the baking time accordingly, as low-fat cheeses tend to melt faster.

Don’t be afraid to get creative and make this recipe your own!

I truly believe that this Spinach Cheese Pasta Bake is a winner. It’s comforting, delicious, and relatively easy to make. It’s the perfect dish for a cozy night in, a potluck with friends, or a family gathering. It’s also a great way to sneak some extra vegetables into your diet without sacrificing flavor.

So, what are you waiting for? Grab your ingredients, preheat your oven, and get ready to create a culinary masterpiece. I’m confident that you’ll love this recipe as much as I do.

I can’t wait to hear about your experience!

Once you’ve tried this Spinach Cheese Pasta Bake, please come back and share your thoughts in the comments below. Did you make any variations? What did you think of the flavor? Did your family enjoy it? I’m always eager to learn from your experiences and see how you’ve made this recipe your own. Your feedback is invaluable and helps me to continue creating delicious and accessible recipes for everyone to enjoy. Happy baking!