Baked pasta with spinach and ricotta

Name: Baked pasta with spinach and ricotta
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: Fusilloni pasta 320; Cow's milk ricotta cheese 1 ¼ cup; Spinach cleaned 1.1 lbs; Fresh scallion 1; Peeled almonds ¾ cup; Parmigiano Reggiano PDO cheese (to grate) 1.75 oz; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Thyme to taste; Almond slices &frac13; cup

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Gluten Free
Vegetarian

Difficulty: Easy
Prep time: 20 min
Cook time: 20 min
Serving: 4
Cost: Average

PRESENTATION

Baked pasta with spinach and ricotta is one of those classic comfort foods you just can't get enough of, especially if you’ve ever been to southern Italy. It’s what you reach for when you’re craving something cozy, creamy, and seriously delicious. The combo of tender spinach and creamy ricotta is a staple—like, you see it everywhere. It is in spinach and ricotta pasta bake and even in savory pies.

Thing is, this dish shines because you can throw in whatever pasta you’ve got—rigatoni, penne, even shells—and top it with a handful of crunchy almond slices. Really, it’s a surprise in every bite. And yeah, the almonds? They add a crispy texture that's not super traditional, but honestly, once you try it, you’ll be like, "Why didn’t I do this sooner?" Gratinating the pasta gives it that golden top. Super tasty.

In places like Campania or Calabria, this kind of baked rigatoni with spinach and ricotta is often a way to use up leftovers. So, it’s never too fancy. I mean, even with just a few basic ingredients, you end up with a moist, bubbling casserole that’s rich and surprisingly satisfying. It's that "svuotafrigo" kind of meal—cleaning out the fridge and somehow tasting way, way better than you’d think.

Plus, the layers of pasta, spinach, and creamy ricotta just blend perfectly, especially after baking when everything's all melty and delicious. It’s not just another vegetarian pasta bake; it’s got that old-school Italian vibe. Which is great. Especially when everyone’s gathered around the table.

For anyone into easy baked pasta recipes that don’t break the bank, this dish just keeps making a comeback. Seriously, it’s a hit every single time with its hearty feel and comforting flavor. It's perfect for family dinners or those chill gatherings where you want a little taste of Italy right at home. Pretty simple, right?

INGREDIENTS

Fusilloni pasta 320

Cow's milk ricotta cheese 1 ¼ cup (300 g)

Spinach 1.1 lbs (500 g) - cleaned

Fresh scallion 1

Peeled almonds ¾ cup (70 g)

Parmigiano Reggiano PDO cheese 1.75 oz (50 g) - (to grate)

Extra virgin olive oil to taste

Fine salt to taste

Black pepper to taste

Thyme to taste

For Garnishing: Almond slices ⅓ cup (30 g)

Preparation

How to prepare Baked pasta with spinach and ricotta

To prepare baked pasta with spinach and ricotta, heat a little oil in a pan, then clean and thinly slice the spring onion 1 before adding it to the pan 2 to stew over low heat 3.

Add the washed spinach leaves 4 and cook over high heat for 2 minutes. Remove from heat and adjust with salt 5 and pepper. Transfer the cooked spinach to a tall glass, add a little extra virgin olive oil, and blend with an immersion blender 6.

Once a smooth cream is obtained, add the peeled almonds 7 and blend again 8. Keep the spinach and almond cream aside at room temperature until use 9.

In a bowl, pour the ricotta, add the thyme leaves, a drizzle of extra virgin olive oil, and mix 10. Cook the pasta in plenty of boiling water, salted to taste 11. Drain the pasta al dente in a large bowl, add the spinach cream 12, and a drizzle of extra virgin olive oil.

Incorporate also half of the ricotta 13. Mix and transfer half of the dressed pasta into a baking dish 14, add a few dollops of ricotta 15, and cover with the remaining pasta.

Finish with the remaining ricotta dollops, grated Parmesan, a drizzle of oil 16, pepper, and almond flakes 17. Bake in a preheated fan oven at 392°F for about 15 minutes (or until the surface is golden). Remove from the oven, let it cool slightly, and serve your baked pasta with spinach and ricotta 18.