It only takes 30 minutes for this comforting cheesy pasta bake to hit the table.
I love the idea of making stuffed pastas like cannelloni or jumbo shells when I have time but, let’s face it, sometimes you need something quicker and less fussy! This Spinach and Cheese Pasta Bake is my go-to for when I want those same cheesy, comforting pasta flavours but with a lot less effort. This vegetarian family meal is made with simple, low-cost ingredients. After just 5 minutes of prep, the oven does the rest of the work and in 30 minutes you will have the most glorious-looking, crispy-topped bake ready to eat.
Cheese-lovers take note – this bake is filled with a lemony, garlicky three-cheese (ricotta, mozzarella and parmesan) and spinach mixture, tossed through pasta, then sandwiched between tomato pasta sauce and pesto. It’s also freezer-friendly, so it can be made ahead for those busy nights!
Although it is a vegetarian recipe, I have made suggestions for adding chicken or ham for those who want that option. And, of course, you can up the vegetable content and I’ve also provided ideas for this too. With its gorgeous flavours as well as versatility, this is definitely one to consider adding to your regular family meal rotation!
Can I add extra vegetables to the bake?
Definitely! You can add vegetables like mushrooms, roasted zucchini (courgettes), frozen peas or lightly steamed broccoli to the pasta mixture – if you have fussy eaters who avoid their greens, grate the broccoli into the bake. Add up to 2 cups of vegetables of choice.
Can I add meat?
If you want to add meat to the recipe, try adding shredded cooked chicken or diced ham. You can add these directly into the pasta mixture. See the full recipe for quantities and details.
What else can I serve with the bake?
Try some simple steamed vegetables (like carrot, cauliflower or broccoli), a green leafy salad, garlic bread or roasted vegetables (like zucchini/courgette, eggplant/aubergine or capsicum/bell pepper).
Watch how to make Spinach and Cheese Pasta Bake
What are some other Italian-style bakes?
If you enjoyed Spinach and Cheese Pasta Bake, I think you’ll love:
Chicken and Broccoli Pasta Bake
Chicken and Sun-dried Tomato Pasta Bake
Gnocchi Bolognese Bake
Baked Chicken Risotto
Spinach and Cheese Pasta Bake
Spinach and Cheese Pasta Bake has the comforting, cheesy flavours we all crave at the end of a long day. This nutritious vegetarian delight can be on the table in just 30 minutes and it’s easily customisable.
- Total Time: 30 minutes
- Yield: 6 1x
Ingredients
- 400 g (14 oz) small pasta (I used malfade, but penne, rigatoni or small shells are also great)
- 375 g (13 oz) ricotta (see note 1 for extra add-ins)
- 2 cups (300 g) freshly shredded mozzarella
- 1 cup (100 g) freshly grated parmesan
- 3 cups (130 g) firmly packed baby spinach (can be substituted with 250 g/9 oz frozen spinach, thawed and excess moisture squeezed out)
- Zest of 1 lemon (see note 2)
- 1 tsp freshly grated garlic
- ½ tsp sea salt flakes
- ½ tsp cracked black pepper
- 500 g (1 lb 2 oz) good-quality tomato pasta sauce
- ½ cup (125 g) pesto (store-bought or homemade)
- ⅓ cup (20 g) panko breadcrumbs
- Olive oil spray
TO SERVE
- Olive oil
- Chilli (red pepper) flakes (optional)
Instructions
- Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced).
- Cook the pasta according to the packet instructions minus 2 minutes, as it will continue to cook in the oven.
- Mix together the ricotta, mozzarella, half the parmesan, the spinach, lemon zest, garlic, salt and pepper in a large bowl.
- Drain the pasta and add it to the ricotta mixture. Mix with a wooden spoon until well combined (see note 3).
- Spoon ½ cup of the pasta sauce into the base of a large baking dish. Add in the cheesy pasta, then dollop spoonfuls of the pesto on top. Top with the remaining pasta sauce.
- Sprinkle the top with the breadcrumbs and the remaining parmesan.
- Spray the top generously with olive oil.
- Bake in the top half of the oven for 10–12 minutes until golden brown on top.
- Turn the oven to grill (broil) and cook for a further 1–2 minutes, or until the top is extra crispy – don’t go too far away as this will happen quickly.
- Serve drizzled with olive oil and a sprinkle of chilli flakes (if using).
Notes
Note 1 – Boost with extra protein by stirring in 200 g (7 oz) of shredded chicken or 100 g (31/2 oz) of chopped ham in step 3.
Note 2 – The lemon zest is optional but adds a tremendous amount of flavour to the final dish, so I highly recommend leaving it in!
Note 3 – Seasoning in this dish is important! Make sure you taste the pasta mixture before baking to ensure the salt level is to your liking.
Make ahead
Assemble to the point of being baked, then wrap tightly in foil and freeze for up to 3 months. Thaw completely in the fridge overnight before baking, covered, for 30 minutes in a 200°C (400°F) (180°C/350°F fan-forced) oven, then uncovered for 15 minutes until golden brown and warmed through.
Leftovers
Cooked Spinach and Cheese Pasta Bake can be refrigerated for up to 2 days, or frozen for up to 2 months in an airtight container. Thaw completely in the fridge before reheating for best results and reheat in the microwave.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Pasta, Vegetarian
- Method: Bake
- Cuisine: Italian-inspired
Sara says:
Very good! My 4 year old and 2 year old both ate it and weren’t bothered by the spinach.
Melissa says:
This recipe is super easy and delicious. My whole family loved it, including my little ones!
Caro says:
Absolutely delicious – I used double the spinach as I had a bag of frozen spinach lurking, and it came out lovely. So much easier than stuffed shells!
Jen says:
Turned out great! Added some grated zucchini and cooked sausage and will be making it again for sure!
Tessa says:
This is amazing!! So easy and so tasty 😋
I increased oven time to about 20 mins, but otherwise so good.
Lauren says:
Delicious, will add this to our dinner list. I had some leek to use so sautéed that and added to the cheese mix. I also increased the oven time to 20mins, which worked well.