Spinach & Ricotta Bake
A layered baked pasta dish combining spinach, ricotta, and melted cheese. Assembled raw and baked until bubbly and golden.
Ingredients
Method
Cook pasta in salted boiling water until al dente, about 2 minutes less than package directions; drain and set aside.
Heat olive oil in a large skillet over medium-high heat; add minced garlic and sauté 30 seconds until fragrant.
Add spinach in batches, stirring until wilted, about 3–4 minutes total; season with salt, pepper, and nutmeg; transfer to a colander to cool.
Once cooled, squeeze excess moisture from spinach using a clean kitchen towel or paper towels.
Preheat oven to 375°F.
In a large bowl, combine ricotta, cooked spinach, 1 cup mozzarella, 0.25 cup parmesan, and 1 cup marinara sauce; mix until just combined.
Spread 0.5 cup marinara sauce in the bottom of a 9×13 inch baking dish.
Layer half the cooked pasta over the sauce, then spread half the ricotta mixture on top; repeat with remaining pasta and ricotta mixture.
Top with remaining 0.5 cup marinara sauce, then sprinkle remaining 0.5 cup mozzarella and 0.25 cup parmesan evenly over the top.
Cover with foil and bake 20 minutes; remove foil and bake 12–15 minutes more until cheese is melted and bubbly at the edges.
Let rest 5 minutes; garnish with fresh basil or parsley and serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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