Are you ready to create the ultimate comfort food? A dish so creamy, so cheesy, and so unbelievably satisfying, it will have the whole family begging for seconds? This incredible, from-scratch Spinach and Ricotta Pasta Bake is that dream-come-true meal! We’re talking tender pasta and fresh spinach, all enveloped in a luscious, velvety, three-cheese cream sauce, and then baked under a crispy, golden-brown breadcrumb topping.
This isn’t just another pasta bake recipe; it’s a guide to the most decadent, restaurant-quality baked mac and cheese you’ve ever made at home. We’ll show you the simple but crucial secrets to a flawless, from-scratch cheese sauce that is perfectly smooth and creamy every single time. This is a show-stopping, one-dish wonder that is perfect for a comforting family dinner or a potluck.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Creamy & Cheesy Comfort Food
What makes this Spinach and Ricotta Pasta Bake so spectacularly delicious is its incredible, from-scratch three-cheese sauce. This recipe is a masterpiece of comfort food genius. It starts with a classic, savory béchamel sauce, which is then transformed into a luscious Mornay sauce with the addition of a glorious, gooey trio of cheeses: creamy ricotta, melty mozzarella, and tangy cheddar. This beautiful sauce is then tossed with tender, cooked pasta and healthy fresh spinach. The entire casserole is finished with a simple but essential crunchy topping of cracker crumbs and Parmesan cheese and baked to bubbly, golden-brown perfection.
| Metric | Time / Level |
| Total Time | 50 minutes |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 6-8 |
The Creamy Dream Team: The Essential Ingredients
This iconic dish uses a handful of high-quality pantry staples and fresh ingredients to create its signature comforting and cheesy flavor.
- The Ultimate Three-Cheese Sauce:
- The Cheeses: The secret to a truly complex and delicious flavor is using a blend of cheeses. Creamy, whole-milk ricotta provides a luscious, smooth texture; low-moisture mozzarella delivers that classic, epic “cheese pull”; and a good, sharp cheddar adds a wonderful, tangy, and savory flavor.
- The Béchamel Base: A classic, from-scratch béchamel sauce is the key to a stable and creamy base. It’s a simple combination of fat (in this case, olive oil or butter), flour, and a liquid of milk and chicken broth.
- The Pasta & Greens:
- Large Elbows Pasta: A classic, sturdy pasta shape like large elbows or rotini is the perfect choice for catching and holding onto all the delicious, creamy sauce.
- Fresh Spinach: A few large handfuls of fresh spinach add a beautiful pop of color, a wonderful, earthy flavor, and a fantastic boost of nutrients to the rich casserole.
- The Crispy Topping: A classic and irresistible combination of salty, nutty Parmesan cheese and crunchy, crumbled whole wheat crackers.
Step-by-Step to the Best Spinach and Ricotta Pasta Bake
This delicious, one-dish meal is a joy to prepare.
Part 1: Cook the Pasta and Build the Cheese Sauce
Step 1: First, preheat your oven to 350°F (175°C).
Step 2: Bring a large pot of heavily salted water to a boil. Cook your 12 ounces of pasta according to the package directions until it is perfectly al dente.
Pro Tip: It is a great idea to cook your pasta for 1 minute less than the package directs. The pasta will continue to cook in the hot sauce in the oven, and this will prevent your final casserole from being soft and mushy. Drain the pasta and set it aside.
Step 3: While the pasta is cooking, in a large, oven-safe saucepan or Dutch oven, heat the 1/4 cup of olive oil over a medium-high heat. Add your 1/2 cup of finely chopped yellow onion and 2 teaspoons of minced garlic and sauté for 2 to 3 minutes, until fragrant.
Step 4 (The Secret to a Smooth Sauce!): Sprinkle the 1/4 cup of whole wheat flour over the onions and whisk constantly for about 1 minute to cook out the raw flour taste. This is your “roux.”
Step 5: Gradually pour in the 1 1/3 cups of milk and the 2 1/4 cups of chicken broth, whisking constantly to prevent any lumps. Let the sauce simmer and whisk until it thickens and reduces, which will take about 5 to 6 minutes.
Step 6: Add in the 1 cup of ricotta cheese, the 1 cup of shredded mozzarella, and the 1 cup of shredded cheddar cheese. Continue to whisk and cook until the cheeses have melted and the sauce is thick and creamy. Season with salt and pepper to your taste.
Part 2: Assemble and Bake to Bubbly, Crispy Perfection
Step 1: Remove the pot from the heat and add in your 4-5 cups of fresh spinach and the cooked pasta. Stir everything together until the spinach has wilted and the pasta is well coated.
Step 2: If you are not using an oven-safe pot, transfer the mixture to a large casserole or a 9×13-inch baking dish.
Step 3: In a small bowl, combine your crumbled whole wheat crackers and your 1/4 cup of grated Parmesan cheese. Sprinkle this mixture evenly over the top of the casserole.
Step 4: Bake for about 8 to 10 minutes. You will know it is perfectly done when the sauce is hot and bubbling and the topping is a beautiful golden brown.
Let the pasta bake rest for a few minutes before you serve it.
Spinach and Ricotta Pasta Bake (The BEST Mac & Cheese!)
A rich and creamy recipe for a stovetop or baked ‘Ricotta Spinach Pasta,’ similar to a gourmet mac and cheese. This one-pan (mostly) vegetarian dish features a from-scratch cheese sauce made by creating a simple roux and whisking in milk and broth. The sauce is made incredibly rich with a three-cheese blend of ricotta, mozzarella, and cheddar. Cooked elbow pasta and fresh spinach are stirred into the creamy sauce at the end. The dish can be served immediately or topped with a crunchy cracker and Parmesan mixture and baked.
Ingredients
- For the Pasta:
- 12 ounces large elbows pasta
- 1/4 cup olive oil
- 2 teaspoons minced garlic
- 1/2 cup finely chopped yellow onion
- 1 1/3 cups milk
- 2 1/4 cups chicken broth or vegetable broth
- 1/4 cup whole wheat flour
- Salt and pepper to taste
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 4-5 cups fresh baby spinach
- For the Optional Topping:
- 8 whole wheat crackers, crumbled
- 1/4 cup grated Parmesan cheese
Instructions
- Cook the pasta in a large pot of salted water according to the package directions until al dente. Drain and set aside.
- While the pasta cooks, heat the olive oil in a large saucepan or Dutch oven over medium-high heat. Sauté the garlic and onion for 2-3 minutes.
- Gradually add the milk, broth, and flour to the saucepan. Let it simmer and whisk continuously for 5-6 minutes, until the sauce thickens.
- Stir in the ricotta, mozzarella, and cheddar cheeses. Continue to whisk and cook for another 4-5 minutes, until the sauce is thick and creamy.
- Remove the pot from the heat. Add the fresh spinach and the cooked pasta to the sauce. Stir until the spinach has wilted and everything is well combined.
- To Serve Stovetop: Serve the pasta immediately.
- To Bake (Optional): Preheat the oven to 350°F. Transfer the pasta mixture to a casserole dish. Top with the crumbled whole wheat crackers and grated Parmesan cheese. Bake for 8-10 minutes, until the topping is golden.
Notes
- This recipe is versatile, offering both a quick, creamy stovetop version and a baked casserole version with a crunchy topping.
- For a vegetarian version of this dish, be sure to use vegetable broth instead of chicken broth.
- The fresh spinach is added at the very end and wilts from the residual heat of the sauce, preventing it from becoming overcooked.
Storage and Make-Ahead Tips
This Spinach and Ricotta Pasta Bake is the ultimate make-ahead and freezer-friendly meal.
- Make-Ahead: You can fully assemble the entire, unbaked casserole up to 2 days in advance. Simply cover it tightly with foil and store it in the refrigerator. When you are ready to bake, you may need to add 15-20 minutes to the total baking time.
- Storage: Store any leftover baked casserole, well-covered, in the refrigerator for up to 5 days.
- Freezing: This casserole freezes beautifully! You can freeze it either before or after baking. Let it cool completely, then wrap the pan very well in a double layer of plastic wrap and then a layer of foil. It will keep in the freezer for up to 3 months.
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Frequently Asked Questions (FAQs)
Q1: What is the absolute, number one secret to a super creamy, not grainy or clumpy, homemade cheese sauce?
The secret is to make a proper roux and to add your liquid slowly. By first cooking the flour in the fat, and then very gradually whisking in your milk and your broth, you are creating a stable, smooth, and perfectly thickened béchamel base. It’s also a great idea to use freshly shredded cheeses, as pre-shredded cheeses are often coated in starches that can make your sauce grainy.
Q2: Can I make this pasta bake ahead of time and freeze it?
Yes, this is a perfect freezer meal! The best method is to assemble the entire unbaked casserole in a freezer-safe baking dish. Then, you can wrap the dish very well in a double layer of plastic wrap and then a layer of foil. When you are ready to eat, you can bake it directly from frozen, just be sure to cover it with foil for the first hour and then uncover it, and add about 45-60 extra minutes to the total baking time.
Q3: How do I prevent my pasta from getting too mushy in a baked casserole?
The most important trick is to undercook your pasta slightly during the initial boiling step. By cooking it for about 1 to 2 minutes less than the package directs, you are ensuring that it is still perfectly al dente. The pasta will then continue to cook and to absorb the sauce in the hot oven, resulting in a perfect, tender texture, not a soft and mushy one.
Q4: Can I make this recipe with different kinds of cheese?
Yes, absolutely! This recipe is wonderfully versatile. You can substitute the cheddar and mozzarella with an equal amount of your other favorite, good-melting cheeses, like fontina, Gruyère, or Monterey Jack.
Q5: Can I add a protein to this dish?
Of course! To make this a heartier, non-vegetarian meal, you can stir in about 2 to 3 cups of your favorite cooked protein, such as shredded rotisserie chicken, some crispy, crumbled bacon, or some browned Italian sausage, along with the pasta.