↞ recipe box start page
Category: Main Dish
Prep Time: Cook Time: Total Time:
12 ounces pasta (we used mini shells)
1 1/2 cups ricotta cheese
1/4 cup grated Parmesan cheese
1 large egg
1 clove garlic, minced
10 oz package frozen chopped spinach, thawed and squeezed of excess liquid
Pinch of nutmeg
1/4 teaspoon dried basil
1/8 teaspoon crushed red pepper
Salt and black pepper, to taste
4 cups marinara sauce
2 cups shredded mozzarella cheese
Directions:
1. Preheat the oven to 350 degrees F. Spray a 9 by 13 baking dish with cooking spray. Set aside. Cook the pasta according to instructions for al dente, about 7 minutes. Drain and set aside.
2. In a medium bowl, combine the ricotta, parmesan, and egg. Stir until smooth. Add the garlic, spinach, nutmeg, dried basil, crushed red pepper, and salt and pepper.
3. Put half of the pasta into the prepared baking dish and top with half of the marinara sauce. Spoon the spinach ricotta mixture on top of the sauce in an even layer. Sprinkle half of the mozzarella cheese over the mixture. Cover with the remaining pasta and the remaining sauce. Top with the remaining mozzarella cheese.
6. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 5 to 10 minutes or until the mozzarella is melted and the edges are lightly browned. Serve warm.
Noteyou can prepare this dish one day ahead of time. Cover the pan with foil and place in the fridge until you are ready to cook. You can also freeze the leftovers. Place cooked pasta in freezer containers and freeze
view more member recipes
Baked Pasta with Spinach and Ricotta
view my recipes
print
save
Category: Main Dish
Prep Time: Cook Time: Total Time:
12 ounces pasta (we used mini shells)
1 1/2 cups ricotta cheese
1/4 cup grated Parmesan cheese
1 large egg
1 clove garlic, minced
10 oz package frozen chopped spinach, thawed and squeezed of excess liquid
Pinch of nutmeg
1/4 teaspoon dried basil
1/8 teaspoon crushed red pepper
Salt and black pepper, to taste
4 cups marinara sauce
2 cups shredded mozzarella cheese
Directions:
1. Preheat the oven to 350 degrees F. Spray a 9 by 13 baking dish with cooking spray. Set aside. Cook the pasta according to instructions for al dente, about 7 minutes. Drain and set aside.
2. In a medium bowl, combine the ricotta, parmesan, and egg. Stir until smooth. Add the garlic, spinach, nutmeg, dried basil, crushed red pepper, and salt and pepper.
3. Put half of the pasta into the prepared baking dish and top with half of the marinara sauce. Spoon the spinach ricotta mixture on top of the sauce in an even layer. Sprinkle half of the mozzarella cheese over the mixture. Cover with the remaining pasta and the remaining sauce. Top with the remaining mozzarella cheese.
6. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 5 to 10 minutes or until the mozzarella is melted and the edges are lightly browned. Serve warm.
Noteyou can prepare this dish one day ahead of time. Cover the pan with foil and place in the fridge until you are ready to cook. You can also freeze the leftovers. Place cooked pasta in freezer containers and freeze
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Baked Pasta With Spinach Ricotta And Prosciutto
by sgre52160
1 pound gemelli (or other pasta) 6 oz sliced prosciutto 2 (10 oz) packages chopped spinach, thawed and squeezed of excess moisture 2 cups milk 2 cups ricotta cheese 1 clove garlic, minced Coarse
by sgre52160
1 pound gemelli (or other pasta) 6 oz sliced prosciutto 2 (10 oz) packages chopped spinach, thawed and squeezed of excess moisture 2 cups milk 2 cups ricotta cheese 1 clove garlic, minced Coarse
Baked Spinach And Ricotta
by sgre52160
3 cups (about 1 1/2 lbs) fresh chopped spinach, squeeze out water Salt 4 eggs, separated 1 pint ricotta cheese 1/2 cups shredded provolone or mozzarella cheese 1/4 cup grated parmesan cheese Das
by sgre52160
3 cups (about 1 1/2 lbs) fresh chopped spinach, squeeze out water Salt 4 eggs, separated 1 pint ricotta cheese 1/2 cups shredded provolone or mozzarella cheese 1/4 cup grated parmesan cheese Das
Baked Ricotta And Spinach Tart
by sgre52160
30 ounce whole-milk ricotta cheese 2 cup flour 1 teaspoon kosher salt 12 tablespoon butter, cut in 1/2 inch pieces & chilled 5 tablespoon ice water 2 tablespoon olive oil 1 pounds spinach
by sgre52160
30 ounce whole-milk ricotta cheese 2 cup flour 1 teaspoon kosher salt 12 tablespoon butter, cut in 1/2 inch pieces & chilled 5 tablespoon ice water 2 tablespoon olive oil 1 pounds spinach
Baked Rigatoni With Spinach, Ricotta, And Fontina
by sgre52160
1 lb rigatoni, cooked al dente and drained 3 tbsp olive oil 1 10 oz pkg frozen spinach, thawed and squeezed dry 2 cups (about 1 pound) ricotta cheese 5 tbsp grated Parmesan cheese 1/2 tsp grat
by sgre52160
1 lb rigatoni, cooked al dente and drained 3 tbsp olive oil 1 10 oz pkg frozen spinach, thawed and squeezed dry 2 cups (about 1 pound) ricotta cheese 5 tbsp grated Parmesan cheese 1/2 tsp grat
Pasta - Three Cheese Baked Ziti With Spinach
by samiller426
1 (16 oz) package of Ziti pasta 1 (6 oz) bag baby spinach, washed (4 cups) 1 (1lb 9 0z) jar Prego marinara Italian sauce 1 cup ricotta cheese 4 oz shredded mozzarella cheese (1 cup) ¾ cup grated
by samiller426
1 (16 oz) package of Ziti pasta 1 (6 oz) bag baby spinach, washed (4 cups) 1 (1lb 9 0z) jar Prego marinara Italian sauce 1 cup ricotta cheese 4 oz shredded mozzarella cheese (1 cup) ¾ cup grated
view more member recipes
related CDKitchen recipes
Cheesy Spinach Pasta Pie
Pasta Shell Appetizers
Ziti Baked With Spinach, Tomatoes, And Smoked Gouda
Baked Ziti
Rigatoni Casserole
Flounder With Spinach-Ricotta Filling
Pasta and Spinach With Feta Cheese And Olives
Easy Meaty Spinach Manicotti
Angel Hair Pasta With Spinach
Baked Stuffed Shells