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.
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!
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.
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).
Watch how to make Spinach and Cheese Pasta Bake
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Spinach and Cheese Pasta Bake
“Healthiest thing I ever made and the whole family loved it, would give 10 stars if I could.” Share PrintIngredients
- 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
- 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
Disclaimer re gluten-free and dairy-free recipes
Lauren says:
Delicious, will add this to our dinner list. I had some leek to use so sautéed that and added to the cheese mix. I also increased the oven time to 20mins, which worked well.
Naomi says:
Healthiest thing I ever made and the whole family loved it, would give 10 stars if I could.
Nicole says:
That is so wonderful to hear, Naomi! 🙌🏻 Thanks for the rating too. Nic x