Spinach & Ricotta Pasta Bake

This spinach & Ricotta Pasta Bake is super delicious and easy when cooking for the family. Not to mention everyone loves a good pasta bake, especially during these colder months.

Serves 6 

1 egg
500g penne, cooked
250g frozen spinach, defrosted and excess water squeezed out
2 garlic cloves, crushed
500g ricotta cheese
1/4 tsp all spice
1/4 tsp nutmeg
1 tsp salt
1/4 tsp pepper
4 cups of Napoletana sauce (check out my basic Napoletana here!
2 tbsp parmesan cheese, finely grated 
More parmesan to top with
10 fresh basil leaves 


  1. Preheat oven to 180 degrees celsius 
  2. Cook pasta according to packet instructions, but take 2 minutes off cook time! It will cook more in the oven. 
  3. In a large mixing bowl, add spinach, egg, garlic, ricotta, allspice, nutmeg, salt and pepper and mix. Combine well. 
  4. Add cooked pasta to the ricotta mixture and mix through well, ensuring there are no large clumps of the ricotta mixture. 
  5. Pour Napoletana sauce over this mixture and mix through. 
  6. Place mixture into a large baking tray and sprinkle with extra parmesan and top with basil leaves. 
  7. Place into the oven for 20 minutes covered. Uncover and place back into the oven for 5 minutes or until lightly golden.