Baked Pasta with Spinach and Ricotta

17/11/2023

Baked pasta with spinach and ricotta is a comforting and flavorful dish, typical of the Italian culinary repertoire. Here’s how you might prepare it, with an Italian twist.

Ingredients

500 g of short pasta (such as rigatoni or penne)
250 g of ricotta
400 g of fresh or frozen spinach
100 g of grated Parmesan cheese
250 ml of béchamel sauce
1 clove of garlic
Salt and pepper to taste
Nutmeg to taste
Extra virgin olive oil to taste
Mozzarella to taste for gratinating (optional)

Preparation

Preheat the oven to 180 °C.
Cook the spinach in a pan with a drizzle of oil and the garlic clove, then season with salt and pepper to taste. If you are using frozen spinach, follow the instructions on the packaging for thawing and cooking. Once cooked, squeeze them well to remove excess water.
Boil the pasta in a large pot of salted water until al dente, then drain it and cool under running water to stop the cooking.
In a bowl, mix the ricotta with the spinach, adding half of the Parmesan, a pinch of nutmeg, salt, and pepper to taste.
In a baking dish, create a first layer of pasta, then distribute a part of the ricotta and spinach mixture over it and a bit of béchamel sauce.
Repeat the layers until all the ingredients are used up, finishing with a layer of béchamel sauce and the remaining Parmesan. Add cubed or grated mozzarella if you want a more indulgent crust.
Bake for about 20-30 minutes or until the surface is golden brown and gratinated.

Curiosity

Baked pasta is a very versatile dish and widespread throughout Italy, with variations that change according to the region. Spinach adds a touch of color and flavor as well as nutritional benefits, while ricotta, which is a fresh and light cheese, provides creaminess without weighing down the dish too much.

You can accompany this dish with a nice glass of light and fresh white wine, such as Pinot Grigio or Vermentino, which with their acidity will balance the richness of the cheese. Enjoy your meal!