Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Close-up of a creamy spinach and cheese pasta bake, showcasing golden melted cheese and revealing the delicious filling inside.

Spinach and Cheese Pasta Bake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

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

Scale
  • 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

  1. Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced). 
  2. Cook the pasta according to the packet instructions minus 2 minutes, as it will continue to cook in the oven.
  3. Mix together the ricotta, mozzarella, half the parmesan, the spinach, lemon zest, garlic, salt and pepper in a large bowl. 
  4. Drain the pasta and add it to the ricotta mixture. Mix with a wooden spoon until well combined (see note 3).
  5. 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. 
  6. Sprinkle the top with the breadcrumbs and the remaining parmesan.
  7. Spray the top generously with olive oil. 
  8. Bake in the top half of the oven for 10–12 minutes until golden brown on top. 
  9. 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. 
  10. Serve drizzled with olive oil and a sprinkle of chilli flakes (if using). 

Equipment

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. 

  • Author: Nicole
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Pasta, Vegetarian
  • Method: Bake
  • Cuisine: Italian-inspired

Find it online: https://simplehomeedit.com/recipe/spinach-and-cheese-pasta-bake/