Spinach Ricotta Baked Pasta
Possibly the top run on the comfort food ladder, pasta is not only easy to prepare, it’s its like a warm, comforting, carb-filled hug that basically everyone on the planet can agree on. This Spinach Ricotta Pasta Bake recipe features baby spinach, sun dried tomatoes, and just a touch of lemon to bring a nice bright flavor that is 100% on point. Throw in a little crushed red pepper flakes to add a touch of heat and this recipe makes the perfect side dish for basically any occasion. Throw in some grilled or leftover rotisserie chicken to upgrade this to a main course and always….always remember to top with a little grated Parmesan cheese before serving. Because pasta is always better with a little extra cheese.
Spinach Ricotta Baked Pasta Recipe
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Yield: 4-6 servings
1 pound ziti pasta
1-1/2 cup mozzarella cheese, divided
1 cup whole milk
1 (15 ounce) container whole milk ricotta cheese
5 ounces fresh baby spinach, chopped
1/3 cup sliced sun dried tomatoes
2 cloves garlic, grated
1 lemon, zested
2 teaspoons Italian seasoning
1/2 teaspoon crushed red pepper flakes
Grated Parmesan cheese, for topping
Equipment: American Kitchen 12-inch Cast Aluminum Square Roaster
1. Preheat oven to 350ºF.
2. Bring a large stockpot filled with salted water to a boil, then cook the pasta according to box directions.
3. When fully cooked, drain the pasta then add back to the pot and mix with 1/2 cup mozzarella cheese, milk, ricotta cheese, chopped baby spinach, sun dried. tomatoes, garlic, lemon zest, Italian seasoning and crushed red pepper flakes. Stir to combine.
4. Add the fully combined pasta mixture to your 12-inch Cast Aluminum Square Roaster.
5. Top the pasta with the remaining 1 cup mozzarella cheese, and bake in the oven for 20 minutes or until the cheese is melted and lightly browned.
6. Serve warm and enjoy!