Description
A creamy, cheesy pasta dish with spinach and ricotta, perfect for busy weeknights or family dinners. Tangy marinara, tender pasta, and melted mozzarella make this a comforting crowd-pleaser.
Ingredients
1 pound Italian pasta (fettuccine or penne)
1 cup ricotta cheese
1 cup grated mozzarella
1 cup fresh spinach, chopped
2 cups marinara sauce
2 tablespoons butter
2 cloves garlic, minced
1/4 cup grated parmesan
1 egg, lightly beaten
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
Preheat oven to 375°F (190°C)
Cook pasta according to package instructions until al dente
Sauté spinach, garlic, and butter in a pan until wilted
Mix ricotta, mozzarella, egg, salt, pepper, and parmesan in a bowl
Combine cooked pasta with marinara and spinach mixture
Transfer to baking dish, top with ricotta mixture
Bake for 25-30 minutes until golden and bubbly
Notes
Not a fan of spinach? Swap with steamed kale or zucchini
For a meat-free version, add roasted mushrooms as a topping
Use no-boil pasta if preferred – layer and bake directly without boiling
Leftovers refrigerate well for 3-4 days
- Prep Time: 20
- Cook Time: 30
- Method: Baking
- Cuisine: Italian-American