Print Options:

Baked Ziti with Spinach & Ricotta

Yields6 ServingsPrep Time20 minsCook Time50 minsTotal Time1 hr 10 mins

This baked ziti layers tender pasta with a tangy tomato sauce, creamy ricotta, fresh spinach, and a golden mozzarella top. It’s as easy as it is satisfying, perfect for cozy nights or preparing ahead for busy weeks. The spinach adds a little green goodness without taking away from the cheesy indulgence.

Baked Ziti with Spinach & Ricotta

Pasta & Cheese
 1 lb ziti pasta (or penne, rigatoni)
 1 ½ cups ricotta cheese
 2 cups shredded mozzarella cheese, divided
 ½ cup grated Parmesan cheese
 1 large egg
 ½ tsp salt
 ¼ tsp ground black pepper
 ¼ tsp nutmeg (optional, enhances the ricotta mix)
Spinach
 5 oz fresh spinach, roughly chopped
 1 tbsp olive oil
 2 cloves garlic, minced
Tomato Sauce
 2 tbsp olive oil
 1 small onion, diced
 2 cloves garlic, minced
 1 can crushed tomatoes
 1 tsp dried basil
 ½ tsp dried oregano
 Salt and pepper, to taste
 Pinch of red pepper flakes (optional)
Cook the Pasta
1

  1. Bring a large pot of salted water to a boil.

  2. Cook ziti until just al dente (1–2 minutes under package time).

  3. Drain and set aside.

Make the Tomato Sauce
2

  1. In a saucepan, heat olive oil over medium.

  2. Sauté onion for 5 minutes until soft, then add garlic and cook 1 more minute.

  3. Add crushed tomatoes, basil, oregano, salt, pepper, and red pepper flakes if using.

  4. Simmer uncovered for 10–15 minutes, stirring occasionally. Taste and adjust seasoning.

Sauté the Spinach
3

  1. In a skillet, heat 1 tbsp olive oil over medium.

  2. Add garlic, then spinach; cook just until wilted (or warmed through if frozen).

  3. Season lightly with salt and pepper. Let cool slightly.

Mix Ricotta Filling
4

  1. In a large bowl, combine:

    • Ricotta

    • 1 cup mozzarella

    • Parmesan

    • Egg

    • Nutmeg (if using)

    • Sautéed spinach

  2. Season with salt and pepper. Mix until smooth and creamy.

Assemble the Ziti
5

  1. Preheat oven to 375°F (190°C).

  2. In a 9x13" baking dish:

    1. Spread 1 cup of tomato sauce on the bottom.

    2. Toss cooked pasta with 2 cups of sauce.

    3. Layer half the pasta into the dish.

    4. Dot with half the ricotta-spinach mixture.

    5. Repeat with remaining pasta and ricotta mixture.

    6. Top with remaining sauce and sprinkle with the remaining 1 cup mozzarella.

Bake
6

  1. Cover with foil and bake for 25 minutes.

  2. Uncover and bake an additional 10–15 minutes, until bubbly and golden on top.

Rest & Serve
7

  1. Let the ziti rest for 5–10 minutes before serving to help it set.

  2. Garnish with fresh basil, parsley, or extra grated Parmesan.

Tips for Success
8

  • Let the ricotta mixture come to room temp before mixing—it spreads more easily.

  • Undercook pasta slightly to prevent mushiness after baking.

  • Want more veggies? Add mushrooms or zucchini to the sauce.

Variations
9

  • Make it gluten-free: use GF pasta and check labels on cheeses.

  • Add a layer of marinara + sautéed mushrooms for extra depth.

  • Swap spinach with kale, chard, or even roasted broccoli.

Suggested Pairings
10

  • Serve with: Garlic bread, Caesar or arugula salad

  • Drink: Chianti, sparkling water with lemon, or iced hibiscus tea

  • Occasion: Potluck dinners, weeknight meals, freezer prep

Nutrition Facts

6 servings

Serving size