Best 5 Easy Spinach Ricotta Pasta Recipes
Indulge in the culinary delight of Spinach Ricotta Pasta, a symphony of flavors that will tantalize your taste buds. This delectable dish features tender spinach, creamy ricotta cheese, and aromatic herbs, all enveloped in a luscious tomato sauce. It's a perfect blend of textures and flavors, making it a favorite among pasta enthusiasts. With its vibrant colors and irresistible taste, this dish is sure to be a hit at any gathering.
This recipe article provides three variations of Spinach Ricotta Pasta, each offering a unique culinary experience:
1. Classic Spinach Ricotta Pasta: This traditional recipe forms the foundation of this delightful dish. It features a simple yet flavorful tomato sauce that beautifully complements the spinach and ricotta filling.
2. Creamy Pesto Spinach Ricotta Pasta: Elevate your pasta game with this creamy and flavorful variation. A delectable pesto sauce, made from fresh basil, pine nuts, and Parmesan cheese, adds a vibrant green hue and a nutty flavor to the dish.
3. Sun-Dried Tomato Spinach Ricotta Pasta: Experience a burst of Mediterranean flavors with this sun-dried tomato variation. Sun-dried tomatoes, known for their tangy and slightly sweet taste, add a delightful dimension to the classic Spinach Ricotta Pasta.
Whether you prefer the classic, creamy pesto, or sun-dried tomato variation, this recipe article has you covered. Each recipe provides step-by-step instructions, making it easy for home cooks of all skill levels to create this delicious dish. So, gather your ingredients, prepare your taste buds, and embark on a culinary journey with Spinach Ricotta Pasta.
LEMON RICOTTA PASTA & SPINACH
This light and zesty lemon ricotta pasta with spinach makes a delish weeknight meal ready in less than 15 minutes. Simple, fresh ingredients, delicious flavor, and minimal effort.
Provided by Katia
Categories pasta
Number Of Ingredients 9
Steps:
- In a large pot of boiling salted water, cook pasta according to package directions until al dente. Meanwhile, make the ricotta sauce.
- In a medium bowl, combine ricotta, olive oil, parmesan cheese, garlic, lemon zest and juice. Season with 1/4 tsp of salt and a good pinch of pepper.
- Stir until well combined, taste and make sure you're happy with the seasoning.
- In the last minute of the pasta's cooking time, reserve 1/2 cup of the cooking water, then and add spinach to the pot. Stir well and push the leaves down to submerge them in water.
- After 1 minute, drain and return pasta and spinach to the same pot.
- Add the ricotta sauce and part of the reserved cooking water. Stir well to evenly coat the pasta in the sauce, add more cooking water as needed, you want a smooth and creamy texture.
- Serve immediately and garnish with grated or shaved Parmesan cheese, a drizzle of extra virgin olive oil and lemon wedges if desired (for extra freshly squeezed juice, but I leave it optional). Plus, I love adding a good pinch of red pepper flakes, you might give it a go. Enjoy!
Nutrition Facts : Calories 538 kcal, Carbohydrate 64 g, Protein 26 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 53 mg, Sodium 314 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
SPINACH & RICOTTA PASTA BAKE
Recipe video above. A lazy meal for midweek that tastes like spinach and ricotta stuffed shells or cannelloni - but without all the labour! Feel free to use your favourite store bought pasta sauce if you prefer. Reheats well and freezes well too!
Provided by Nagi | RecipeTin Eats
Categories Pasta
Time 55m
Number Of Ingredients 19
Steps:
- Preheat oven to 350F/180C.
- Pasta Sauce: Pour out about 1/4 cup of the passata (to make room to add flavourings). Add the remaining Pasta Sauce ingredients into the bottle, screw the lid on and give it a shake.
- Cook pasta for time per packet MINUS 1 minute.
- SCOOP OUT 1 mugful pasta cooking water, drain and set aside.
- Ricotta Mixture - Mix Ricotta Mixture ingredients in a very large bowl. Use a splash of pasta cooking water if needed to make it creamy.
- Add pasta and stir to combine. Transfer to a heatproof baking dish.
- Top with Pasta Sauce, top with cheese. Loosely cover with foil.
- Bake for 25 minutes, then remove the cover and bake for a further 10 minutes or until the cheese is melted and bubbly.
- Serve while hot and fresh!
Nutrition Facts : Calories 569 kcal, Carbohydrate 53 g, Protein 32 g, Fat 26 g, SaturatedFat 14 g, Cholesterol 81 mg, Sodium 1346 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving
SPINACH AND RICOTTA PASTA
You can make Anna Del Conte's quick and easy spinach and ricotta pasta sauce in less time than it takes to cook the pasta.
Provided by Anna Del Conte
Categories Main course
Yield Serves 2
Number Of Ingredients 8
Steps:
- Cook the pasta according to the packet instructions, or until al dente. Drain and reserve a cupful of the cooking water.
- If using fresh spinach, cook it with a splash of water in a saucepan for 1-2 minutes, or until wilted, then leave to cool. Squeeze all the liquid out of the spinach using your hands and roughly chop.
- Melt the butter in a large frying pan. Once foaming, add the spinach, garlic, cooked pasta and a splash of the pasta cooking water and cook for 2-3 minutes, stirring frequently. Add more of the cooking water if needed. Add the ricotta and cook gently while mixing with two forks to break it up.
- Season with the nutmeg, percorino, salt and pepper and serve.
SPINACH-RICOTTA STUFFED SHELLS
Jumbo pasta shells stuffed with ricotta cheese and baked in tomato sauce is a comforting classic. For this version, add in loads of cooked greens to the filling to add a fresh and colorful vegetable component, without skimping on the oozy cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Make the sauce: Heat the olive oil in a large wide pot over medium-high heat. Add the garlic and cook until golden brown, about 2 minutes. Add the tomatoes, oregano, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a simmer. Cook, stirring, until thickened, 15 to 20 minutes; season with salt. (You should have about 4 heaping cups of sauce.)
- Make the stuffed shells: Preheat the oven to 375˚ F. Bring a large pot of salted water to a boil. Add the pasta shells and cook as the label directs for baking, about 9 minutes. Rinse under cold water to stop the cooking. Spread out on a baking sheet.
- Heat the olive oil in a large skillet over medium-high heat. Add the spinach and cook, tossing occasionally, until wilted, 2 to 3 minutes. Remove to a large plate lined with a kitchen towel. Squeeze to remove any excess liquid, then finely chop.
- Put the spinach in a large bowl and add the ricotta, mozzarella, parsley, Parmesan, lemon zest, beaten egg, 1/2 teaspoon salt and 1 teaspoon pepper. Stir until combined.
- To assemble, spread about half of the sauce in the bottom of a 10-by-14-inch baking dish. Evenly fill the shells with the spinach-ricotta mixture using a spoon, or pipe it in using a pastry bag. Arrange the shells side by side, open-side up, in the baking dish on top of the sauce, then top with the remaining sauce.
- Cover the dish with foil and bake until heated through and the sauce is simmering around the edges, about 30 minutes. Remove the foil and bake until any shells or cheese poking through the sauce are lightly browned in spots, about 10 more minutes. Let sit 10 minutes. Top with more Parmesan and red pepper flakes.
~ EASY SPINACH & RICOTTA PASTA ~
So easy and delicious! I make this when in a hurry! The time it takes to boil your pasta, the rest is ready. Twenty minutes tops, you have a wonderful dish! My family loves it. Enjoy!
Provided by Cassie *
Categories Other Main Dishes
Time 20m
Number Of Ingredients 9
Steps:
- 1. Cook your pasta according to directions. Drain. While pasta cooks, prepare sauce.
- 2. In a large skillet over medium heat, add oil, when hot add the spinach, garlic, pepper flakes - salt & pepper. Cook and stir for for about 5 minutes.
- 3. Stir in the broth and ricotta cheese and 2 Tablespoons of Parmesan cheese. Heat through.
- 4. Now, stir in the pasta and toss to coat with sauce. Season more with salt and pepper if needed. Serve hot with additional Parmesan cheese.
Tips:
- To save time, use frozen spinach that has been thawed and squeezed dry.
- If you don't have ricotta cheese, you can substitute cottage cheese or cream cheese.
- Add a pinch of nutmeg or red pepper flakes to the ricotta mixture for extra flavor.
- Use any type of pasta you like, but short pastas like penne or shells work best.
- Cook the pasta al dente according to the package instructions.
- Reserve some of the pasta cooking water to loosen up the sauce if it becomes too thick.
- Serve the pasta immediately, topped with grated Parmesan cheese.
Conclusion:
This easy spinach ricotta pasta is a quick and delicious meal that is perfect for a weeknight dinner. It is also a great way to get your kids to eat their vegetables. The combination of spinach, ricotta cheese, and Parmesan cheese is creamy and flavorful, and the pasta cooks up in just a few minutes. This recipe is sure to become a family favorite.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
