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Simple Vegetarian Dinner – Spinach Ricotta Pasta Bake

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A comforting vegetarian pasta bake filled with creamy ricotta and spinach, baked in rich marinara sauce with a cheesy golden topping.

Ingredients

Scale

  • 20 jumbo pasta shells

  • 2 cups whole milk ricotta cheese

  • 1 cup cooked spinach (fresh or frozen, drained)

  • 1 egg

  • 1 ½ cups shredded mozzarella cheese

  • ½ cup grated parmesan cheese

  • 3 cups marinara sauce

  • 2 cloves garlic, minced

  • 1 tsp dried oregano

  • Pinch of ground nutmeg

  • Salt and black pepper, to taste

  • Olive oil for sautéing

Instructions

  • Preheat oven to 375°F (190°C).

  • Cook pasta shells al dente. Drain and set aside.

  • Sauté garlic and spinach in olive oil until wilted.

  • Mix ricotta, egg, half of mozzarella and parmesan, spinach, herbs, nutmeg, salt, and pepper in a bowl.

  • Spread marinara in baking dish or skillet. Stuff each shell with ricotta mixture and place open-side-up on sauce.

  • Top with remaining sauce and cheese. Drizzle with olive oil.

  • Cover with foil and bake 20 minutes. Uncover and bake 10–15 more minutes until golden and bubbly.

  • Let cool 5 minutes before serving.

Notes

  • Use gluten-free shells or vegan alternatives as needed.

  • Freeze unbaked for up to 2 months.

  • Add sautéed mushrooms or grated veggies to boost nutrition.

Find it online: https://yumnexio.com/simple-vegetarian-dinner-spinach-ricotta-pasta-bake/