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It only takes 30 minutes for this comforting cheesy pasta bake to hit the table.

I love the idea of making stuffed pastas like cannelloni or jumbo shells when I have time but, let’s face it, sometimes you need something quicker and less fussy! This Spinach and Cheese Pasta Bake is my go-to for when I want those same cheesy, comforting pasta flavours but with a lot less effort. This vegetarian family meal is made with simple, low-cost ingredients. After just 5 minutes of prep, the oven does the rest of the work and in 30 minutes you will have the most glorious-looking, crispy-topped bake ready to eat. I love this recipe so much that I included it in my new cookbook Simple Dinners Every Day.

Close-up of a creamy spinach and cheese pasta bake, showcasing golden melted cheese and revealing the delicious filling inside.
With a lemony, garlicky filling made from three cheeses and spinach that’s tossed through pasta, then sandwiched between rich tomato pasta sauce and pesto, Spinach and Cheese Pasta Bake is the ultimate cosy family meal.

Cheese-lovers take note – this bake is filled with a lemony, garlicky three-cheese (ricotta, mozzarella and parmesan) and spinach mixture, tossed through pasta, then sandwiched between tomato pasta sauce and pesto. It’s also freezer-friendly, so it can be made ahead for those busy nights!

Although it is a vegetarian recipe, I have made suggestions for adding chicken or ham for those who want that option. And, of course, you can up the vegetable content and I’ve also provided ideas for this too. With its gorgeous flavours as well as versatility, this is definitely one to consider adding to your regular family meal rotation!

Served on a plate, creamy spinach and cheese pasta bake with a crispy golden layer.
Although this is a vegetarian recipe, you could add chicken or ham to the bake if you like.

Can I add extra vegetables to the bake?

Definitely! You can add vegetables like mushrooms, roasted zucchini (courgettes), frozen peas or lightly steamed broccoli to the pasta mixture – if you have fussy eaters who avoid their greens, grate the broccoli into the bake. Add up to 2 cups of vegetables of choice.

Can I add meat?

If you want to add meat to the recipe, try adding shredded cooked chicken or diced ham. You can add these directly into the pasta mixture. See the full recipe for quantities and details.

Delicious creamy spinach and cheese pasta bake, highlighting its golden crust.
Topped with a parmesan-laden crispy golden crust, this Spinach and Cheese Pasta Bake is filled with a delicious mix of pasta, three-cheeses, spinach, pesto and rich tomato sauce.

What else can I serve with the bake?

Try some simple steamed vegetables (like carrot, cauliflower or broccoli), a green leafy salad, garlic bread or roasted vegetables (like zucchini/courgette, eggplant/aubergine or capsicum/bell pepper).

Although this is a vegetarian recipe, you could add chicken or ham to the bake if you like.

Watch how to make Spinach and Cheese Pasta Bake

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Close-up of a creamy spinach and cheese pasta bake, showcasing golden melted cheese and revealing the delicious filling inside.

Spinach and Cheese Pasta Bake

Author: Nicole
5 from 13 votes
“Healthiest thing I ever made and the whole family loved it, would give 10 stars if I could.”
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Spinach and Cheese Pasta Bake has the comforting, cheesy flavours we all crave at the end of a long day. This nutritious vegetarian delight can be on the table in just 30 minutes and it’s easily customisable.
Prep 5 minutes
Cook 25 minutes
Total 30 minutes
Servings: 6

Ingredients

  • 400 g (14 oz) small pasta (I used malfade, but penne, rigatoni or small shells are also great)
  • 375 g (13 oz) ricotta (see note 1 for extra add-ins)
  • 300 g (2 cups) freshly shredded mozzarella
  • 100 g (1 cup) freshly grated parmesan
  • 130 g (3 cups) baby spinach (can be substituted with 250 g/9 oz frozen spinach, thawed and excess moisture squeezed out)
  • 1 lemon, zested (see note 2)
  • 1 tsp freshly grated garlic
  • ½ tsp sea salt flakes
  • ½ tsp freshly cracked black pepper
  • 500 g (1 lb) good-quality tomato pasta sauce
  • 125 g (½ cup) pesto (store-bought or homemade)
  • 20 g (⅓ cup) panko breadcrumbs
  • Olive oil spray
TO SERVE
  • Olive oil
  • Chilli (red pepper) flakes (optional)

Equipment

Instructions

  • Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced). 
  • Par-cook the pasta – Cook the pasta according to the packet instructions minus 2 minutes, as it will continue to cook in the oven.
  • Make the cheese and spinach mix – Mix together the ricotta, mozzarella, half the parmesan, the spinach, lemon zest, garlic, salt and pepper in a large bowl. 
  • Add the pasta – Drain the pasta and add it to the ricotta mixture. Mix with a wooden spoon until well combined (see note 3).
  • Spoon ½ cup of the pasta sauce into the base of a large baking dish. Add in the cheesy pasta, then dollop spoonfuls of the pesto on top. Top with the remaining pasta sauce. 
  • Add the topping – Sprinkle the top with the breadcrumbs and the remaining parmesan.
  • Spray the top generously with olive oil. 
  • Bake – Bake in the top half of the oven for 10–12 minutes until golden brown on top. 
  • Finish under the grill (broiler) – Turn the oven to grill (broil) and cook for a further 1–2 minutes, or until the top is extra crispy – don’t go too far away as this will happen quickly. 
  • Serve – Serve drizzled with olive oil and a sprinkle of chilli flakes (if using). 

Nutrition information

Nutrition Facts
Spinach and Cheese Pasta Bake
Amount per Serving
Calories
708
% Daily Value*
Fat
 
34
g
52
%
Saturated Fat
 
16
g
100
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
7
g
Cholesterol
 
88
mg
29
%
Sodium
 
1491
mg
65
%
Potassium
 
687
mg
20
%
Carbohydrates
 
66
g
22
%
Fiber
 
5
g
21
%
Sugar
 
7
g
8
%
Protein
 
35
g
70
%
Vitamin A
 
3578
IU
72
%
Vitamin C
 
22
mg
27
%
Calcium
 
622
mg
62
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Watch how to make it

Recipe notes

Note 1 – Boost with extra protein by stirring in 200 g (7 oz) of shredded chicken or 100 g (3½ oz) of chopped ham in step 3. 
Note 2 – The lemon zest is optional but adds a tremendous amount of flavour to the final dish, so I highly recommend leaving it in! 
Note 3 – Seasoning in this dish is important! Make sure you taste the pasta mixture before baking to ensure the salt level is to your liking.

Make Ahead

Assemble to the point of being baked, then wrap tightly in foil and freeze for up to 3 months. Thaw completely in the fridge overnight before baking, covered, for 30 minutes in a 200°C (400°F) (180°C/350°F fan-forced) oven, then uncovered for 15 minutes until golden brown and warmed through. 

Leftovers

Cooked Spinach and Cheese Pasta Bake can be refrigerated for up to 2 days, or frozen for up to 2 months in an airtight container. Thaw completely in the fridge before reheating for best results and reheat in the microwave. 

Tried this recipe?

Let us know how it was!
Course pasta, vegetarian
Cuisine Italian-inspired