This indulgent spinach ricotta pasta bake has become my shorthand for a satisfying weeknight dinner that somehow feels like a celebration. I first put this together on a rainy Thursday when the kids wanted something cheesy and warm, and the pantry offered ziti and a jar of tomato passata. The finished dish was instantly comforting with a creamy ricotta center, bright tomato notes, and a golden mozzarella crown. It is the kind of meal that crowds the table with requests for seconds and leaves everyone humming happily through the evening.

I love this dish because it balances creamy and bright flavors with minimal fuss. The ricotta mixture clings to each bite of pasta, while the spinach adds color and a gentle vegetal lift. The mozzarella on top bubbles and browns into crisp pockets that are pure comfort. Over the years I have tweaked the seasoning and timing so that the bake is reliably creamy in the middle and nicely browned on top without drying out. It is a dependable, crowd-pleasing favorite, especially when you want something hearty without spending hours in the kitchen.

Ingredients

• Ziti Pasta 12 ounces: Choose a good-quality dried ziti or penne such as Barilla for reliable texture. Al dente pasta holds the filling better; cook it one minute less than package directions to finish perfectly in the oven.
• Frozen Chopped Spinach 10 ounces: Frozen is convenient and consistent. Thaw and press out excess water in a clean towel so the filling stays creamy. If using fresh, wilt and squeeze until very dry.
• Ricotta 15 ounces: Whole-milk ricotta gives the creamiest texture. Brands like Galbani or local fresh ricotta work well. Drain any watery ricotta by stirring and letting it sit in a sieve for 10 minutes.
• Mozzarella 8 ounces: Use shredded low-moisture mozzarella for even browning. For a more indulgent finish, top with generous shreds.
• Parmesan 1/2 cup grated: Adds savory depth and saltiness. Freshly grated Parmigiano-Reggiano is worth it if available.
• Tomato Passata 1 cup: Smooth passata provides a bright, clean tomato base. Substitute crushed tomatoes if you prefer a chunkier top layer.
• Garlic 3 cloves: Fresh minced garlic gives the best aroma; you can use 1/2 teaspoon garlic powder if pressed for time.
• Dried Italian Mixed Herbs 1 teaspoon: A classic blend or equal parts oregano and basil will add depth. Adjust to taste.
• Chili Flakes 1/4 teaspoon: Optional but recommended for a subtle warmth.
• Sugar 1 teaspoon: Balances the acidity of the tomato sauce without making it sweet.
• Salt and Black Pepper 1 teaspoon each: Taste and adjust depending on the saltiness of your cheeses.
• Extra Virgin Olive Oil 2 tablespoons: Use a fruity olive oil to build flavor in the sauce and to coat the baking dish.

Instructions

Preheat the oven:Set the oven to 350 degrees Fahrenheit. Grease a 9 by 13 inch baking dish with a little olive oil to prevent sticking and to help the cheese brown evenly.Make the tomato sauce:In a jar or small bowl, combine 1 cup of tomato passata, 2 tablespoons extra virgin olive oil, the minced garlic, 1 teaspoon dried Italian herbs, 1 teaspoon sugar, 1 teaspoon salt, 1 teaspoon black pepper and 1/4 teaspoon chili flakes. Stir or shake to emulsify. Taste and adjust seasoning. This simple sauce keeps the dish bright without overpowering the ricotta layer.Cook the pasta:Bring a large pot of salted water to a rolling boil and add 12 ounces of ziti. Cook according to package instructions but remove the pasta one minute before the recommended time so it stays slightly firm. Drain well and return to the pot while you finish the filling.Prepare the cheese and spinach mixture:In a large bowl mix 15 ounces ricotta, 1/2 cup grated parmesan, the drained 10 ounces chopped spinach, and season with a little additional salt and pepper if needed. The spinach should be well drained so the filling remains thick and creamy. Stir until it is evenly combined and smooth.Combine and assemble:Toss the warm, slightly undercooked ziti with the ricotta mixture so each piece is coated. Transfer into the greased baking dish in an even layer. Pour the prepared tomato sauce over the pasta, using a spoon to spread it to the edges. Sprinkle 8 ounces shredded mozzarella evenly on top for a golden crust.Bake:Cover the dish tightly with foil and bake for 25 minutes at 350 degrees Fahrenheit. Remove the foil and continue baking for an additional 10 minutes until the top is bubbly and lightly browned. If you prefer a deeper crust, broil for one to two minutes while watching carefully.Rest and serve:Let the dish rest for 5 minutes after coming from the oven so the filling firms slightly and slices hold together. Garnish with fresh basil leaves if desired and serve hot.

Storage Tips

Cool the bake to room temperature for no more than two hours before refrigerating. Store in an airtight container or cover the baking dish tightly with plastic wrap and foil to prevent drying. Refrigerated portions will keep well for up to three days. For longer storage, cut into portions and freeze in freezer-safe containers or wrapped tightly in foil and plastic. To reheat from frozen, thaw overnight in the refrigerator and bake at 350 degrees Fahrenheit covered for 20 to 25 minutes, uncovered until bubbly. Freshly baked texture is best after reheating in an oven or covered skillet rather than a microwave.

Ingredient Substitutions

If you cannot find ziti, penne or macaroni are perfect substitutes. Swap frozen spinach for one 10 ounce bag of fresh baby spinach; wilt in a skillet and press out excess liquid. If ricotta is not available, a soft farmer cheese or a mix of cream cheese and cottage cheese blended until smooth can work though it will be tangier. Use crushed tomatoes if passata is not on hand but reduce added sugar by half. For a lighter version cut mozzarella in half and add 1/2 cup part-skim ricotta for texture. Adjust salt if using pre-salted cheeses.

Serving Suggestions

Serve slices with a crisp green salad dressed in lemon vinaigrette to cut through the richness. A simple arugula salad with shaved parmesan and a bright lemon dressing pairs especially well. For a heartier meal, accompany with garlic bread or roasted vegetables such as zucchini and bell peppers. Garnish with torn fresh basil and a sprinkling of extra parmesan for presentation. A light red wine or sparkling water with lemon complements the tomato and cheese flavors.

Cultural Background

This style of baked pasta draws on Italian-American traditions of layered, cheese-forward comfort dishes. It echoes classics such as baked ziti and lasagna but simplifies assembly by combining the cheese filling with the pasta instead of constructing layers. Ricotta adds a creamy component that is central to many Southern Italian favorites and the passata-topped approach keeps the sauce bright and uncomplicated. This dish adapts regional variations where different cheeses and herbs are used according to pantry and preference.

Seasonal Adaptations

In spring swap frozen spinach for a generous handful of fresh sautéed spinach and toss in a few spring peas for brightness. In late summer add roasted cherry tomatoes instead of passata for an intensified flavor. During colder months increase the garlic and herbs and serve with roasted root vegetables for a heartier plate. For holiday gatherings, bake in individual ramekins to make it feel special and to simplify portioning for guests.

Meal Prep Tips

Prepare the ricotta and spinach mixture up to 24 hours ahead and refrigerate in an airtight container. Par-cook the pasta and store it in a lightly oiled bowl to prevent sticking. When ready to bake combine pasta and filling, top with sauce and mozzarella, and bake as directed. This approach lets you assemble and bake in under 30 minutes on the day you plan to serve. Use glass storage containers that transfer from fridge to oven for easy reheating and minimal cleanup.

There is real joy in making a dish that is both indulgent and uncomplicated. Share this at family dinners or send a portion with a friend. It warms hearts and is reliably delicious every time.