Best 3 Spinach And Ricotta Baked Pasta Recipes

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Indulge in a culinary journey with our delectable Spinach and Ricotta Baked Pasta. This classic Italian dish, also known as Pastitsio, is a symphony of flavors and textures that will tantalize your taste buds. Layers of tender pasta, creamy ricotta cheese, and vibrant spinach harmoniously blend together, creating a delightful main course or hearty side dish. This versatile recipe offers three variations to suit your preferences: a vegetarian delight, a meat lover's paradise, and a seafood extravaganza. Get ready to embark on a culinary adventure that will leave you craving more!

Check out the recipes below so you can choose the best recipe for yourself!

BAKED PASTA WITH SPINACH, RICOTTA, AND PROSCIUTTO



Baked Pasta with Spinach, Ricotta, and Prosciutto image

This is a hearty pasta bake dish serves a crowd and has very little active prep time.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 50m

Number Of Ingredients 8

1 pound gemelli (or other pasta)
6 ounces sliced prosciutto
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed of excess moisture
2 cups milk
2 cups ricotta cheese
1 garlic clove, minced
Coarse salt and ground pepper
1/2 cup grated Parmesan

Steps:

  • Preheat oven to 400 degrees. Cook pasta a few minutes less than package instructions suggest. Cut prosciutto into thin strips.
  • In a 9-by-13-inch baking dish, toss pasta with spinach, half of prosciutto, milk, ricotta, and garlic. Season with salt and pepper. Top with remaining prosciutto and Parmesan. Bake until golden, 30 to 40 minutes.

SPINACH AND RICOTTA BAKED PASTA



Spinach and Ricotta Baked Pasta image

If you are a spinach lover, then here is a great-tasting side dish, pasta, cheese and spinach baked all in one casserole...very yummy! prep time does not include boiling the pasta or the spinach

Provided by Kittencalrecipezazz

Categories     Spinach

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb rigatoni pasta
1 1/2 lbs fresh spinach, stems removed (2 bunches)
1 1/2 lbs ricotta cheese
1 1/4 cups sour cream
4 eggs, lightly beaten
1 cup grated parmesan cheese
2 tablespoons chopped dill or 1 teaspoon dried dill
salt and pepper

Steps:

  • Set oven to 350 degrees.
  • Butter a 4-quart baking dish.
  • Cook pasta in boiling water, until firm-tender; drain.
  • Place the cooked pasta in the casserole dish.
  • In a large pot of boiling water BLANCH the spinach (don't overcook!); cool, squeeze out excess liquid, then roughly chop the spinach.
  • In a bowl combine spinach, ricotta, sour cream, eggs, Parmesan cheese, dill, pepper and salt.
  • Spoon mixture over the pasta in the casserole dish; toss lightly to combine.
  • Bake for 25-30 minutes or until golden brown.
  • Let stand for 5 minutes before serving Cut in wedges-- enjoy!

BAKED PASTA WITH SPINACH, RICOTTA, AND PROSCIUTTO



BAKED PASTA WITH SPINACH, RICOTTA, AND PROSCIUTTO image

Categories     Pasta

Yield serves 6

Number Of Ingredients 8

1 pound gemelli (or other pasta)
6 ounces sliced prosciutto
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed of excess moisture
2 cups milk
2 cups ricotta cheese
1 garlic clove, minced
Coarse salt and ground pepper
1/2 cup grated Parmesan

Steps:

  • 1. Preheat oven to 400°. Cook pasta a few minutes less than package instructions suggest. Cut prosciutto into thin strips. 2. In a 9-by-13-inch baking dish, toss pasta with spinach, half of prosciutto, milk, ricotta, and garlic. Season with salt and pepper. Top with remaining prosciutto and Parmesan. Bake until golden, 30 to 40 minutes.

Tips:

  • Fresh spinach is best for this recipe, but frozen spinach can be used in a pinch. If using frozen spinach, thaw it completely and squeeze out any excess water before using.
  • Use high-quality ricotta cheese for the best flavor. If you can find whole milk ricotta, even better!
  • Don't overcook the pasta. It should be al dente, or slightly firm to the bite.
  • Be generous with the Parmesan cheese. It adds a delicious nutty flavor to the dish.
  • Serve the pasta immediately after baking. It's best when it's hot and bubbly.

Conclusion:

Spinach and ricotta baked pasta is a delicious and easy-to-make dish that's perfect for a weeknight meal. It's also a great way to use up leftover spinach and ricotta. With its creamy, cheesy sauce and tender pasta, this dish is sure to be a hit with the whole family.

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