A cheesy, creamy, and comforting baked pasta dish with ricotta, mozzarella, spinach, and tomato sauce—perfect for weeknights or meal prep. Easy to make, freezer-friendly, and family-approved!
250gfrozen spinach, thawed and drained (or 300g fresh, wilted)
1cupshredded mozzarella cheese
0.5cupgrated Parmesan cheese
1largeegg
2clovesgarlic, minced
1tspdried oregano
1tspdried basil
0.5tspred pepper flakes (optional)
Salt and black pepper, to taste
2tbspolive oil
1smallonion, finely chopped
800gcanned crushed tomatoes
Instructions
Preheat your oven to 350°F (180°C).
Bring a large pot of salted water to a boil. Cook the pasta until al dente (about 2 minutes less than package instructions), then drain and set aside.
In a saucepan, heat olive oil over medium heat. Sauté chopped onion until softened, about 5 minutes. Add garlic and cook for 1 minute more. Stir in crushed tomatoes, oregano, basil, salt, and pepper. Simmer for 10-15 minutes.
In a large mixing bowl, combine ricotta, spinach, egg, minced garlic, oregano, basil, red pepper flakes, salt, and pepper. Mix well. Fold in half of the mozzarella and half of the Parmesan.
Spread a thin layer of tomato sauce in the bottom of a baking dish. Mix the remaining sauce with the cooked pasta and ricotta-spinach mixture. Transfer to the baking dish and top with remaining mozzarella and Parmesan.
Bake uncovered for 25-30 minutes until golden and bubbly. Let rest for 5 minutes before serving.
Notes
Add cooked shredded chicken for extra protein. Use gluten-free pasta if desired. Garnish with fresh basil for added flavor.