Spinach and ricotta pasta bake recipe

Let’s face it Spinach and Ricotta are a match made in food heaven. It’s a proven combination of flavours that just work perfectly. Be it wrapped in pastry or stuffed into cannelloni, these two ingredients form the base of many popular recipes.

Our simple  Spinach and Ricotta Pasta bake recipe is super easy to prepare and makes for a great midweek meal option. No need to go to the effort of stuffing cannelloni in this recipe, although it tastes just as good.

Using these budget-friendly ingredients it is packed with iron, fibre, calcium and folate. 

This is a flexible recipe too. You could use frozen spinach instead of fresh (making this recipe even easier) and even add some other ingredients like mushrooms, or tuna. Just add these before you bake it in the oven.

This Spinach and Ricotta recipe is really family-friendly.  With mild flavours, even fussy toddlers will love this one. If there are leftovers, (which is doubtful)  this meal also tastes greatly heated up the next day for lunch!

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Spinach and ricotta pasta bake

Votes: 7
Rating: 4.43
You:

Rate this recipe!

Course

Main Dish

Cuisine

Italian

Servings

Ingredients

• 6 stalks spinach stalks removed, leaves trimmed and washed
• 500 grams penne pasta
• 250 grams reduced-fat ricotta cheese
• 100 grams reduced-fat cheddar cheese
• Cracked pepper
• Sea salt
• 1 tsp nutmeg

Optional Extras:

• Add some chopped mushrooms to the pasta bake before baking
• Use frozen spinach instead of fresh
• Stir through some tuna chunks into the pasta bake before baking

Course Main Dish Cuisine Italian Servings Ingredients 6 stalks spinach stalks removed, leaves trimmed and washed 500 grams penne pasta 250 grams reduced-fat ricotta cheese 100 grams reduced-fat cheddar cheese Cracked pepper Sea salt 1 tsp nutmeg Optional Extras: Add some chopped mushrooms to the pasta bake before baking Use frozen spinach instead of fresh Stir through some tuna chunks into the pasta bake before baking

Votes: 7 Rating: 4.43 You: Rate this recipe!

Instructions

1. Preheat an oven to 180 degrees Celsius
2. In a pot of salted, boiling water, cook the pasta until al dente (this should take 12-15 minutes).
3. While the pasta is cooking, fill another saucepan with water and bring to the boil.
4. Once boiling, add the spinach leaves and cook for 3-5 minutes, until the spinach is wilted.
5. Remove the spinach from the water, drain excess water from the spinach, chop into pieces and set aside.
6. Place the pasta, spinach, ricotta, nutmeg, cracked pepper and sea salt (to taste) in a large mixing bowl or deep baking dish.
7. Toss to combine all the ingredients, and top with the grated cheddar cheese.
8. Bake in the oven for 15 minutes, until the cheese is melted and golden brown on top.
9. Serve immediately.

Recipe Notes

Calories per serve: 608

For more Spinach and Ricotta recipes, try these from the 28 Day Weight Loss Challenge.

4 Ingredient Spinach and Ricotta Baked Chicken

Pesto Spinach and Ricotta Rolls

Get heaps of family-friendly recipes on the 28 Day Weight Loss Challenge!

There are plenty of menu options on the 28 Day Weight Loss Challenge that children embrace, and pasta is a true favourite with most kids of all ages, join today to check them out!