Ingredients
- Pasta: 1 pound of pasta, such as penne, rigatoni, or fusilli. The sturdy shape of these pastas holds up well to baking and sauce, ensuring every bite is satisfying.
- Spinach: 10 ounces of fresh spinach, or 5 ounces of frozen spinach, thawed and squeezed dry. Fresh spinach provides a brighter flavor and texture, while frozen spinach is a convenient alternative and equally nutritious.
- Feta Cheese: 8 ounces of feta cheese, preferably block feta in brine, crumbled. Block feta offers a superior flavor and texture compared to pre-crumbled feta, which can be dry.
- Ricotta Cheese: 1 cup of ricotta cheese. Ricotta adds creaminess and richness to the sauce, creating a luxurious texture that complements the feta and spinach.
- Heavy Cream: 1 cup of heavy cream. Heavy cream contributes to the creamy sauce and provides a luscious richness that binds all the ingredients together.
- Milk: 1/2 cup of milk. Milk thins out the sauce to the perfect consistency, ensuring the pasta bake isn’t too heavy but still wonderfully creamy.
- Garlic: 4 cloves of garlic, minced. Fresh garlic is essential for adding a pungent and aromatic base flavor to the dish.
- Onion: 1 medium yellow onion, finely chopped. Onion provides a foundational savory sweetness that enhances the overall flavor profile of the pasta bake.
- Olive Oil: 2 tablespoons of olive oil. Olive oil is used for sautéing the onion and garlic, adding a healthy fat and rich flavor base.
- Lemon Juice: 1 tablespoon of fresh lemon juice. Lemon juice brightens the flavors of the dish, cutting through the richness and adding a refreshing zing.
- Dried Oregano: 1 teaspoon of dried oregano. Oregano adds a classic Mediterranean herb flavor that pairs perfectly with spinach and feta.
- Red Pepper Flakes: 1/2 teaspoon of red pepper flakes (optional). Red pepper flakes provide a subtle warmth and a touch of spice to balance the richness of the dish.
- Salt: To taste. Salt enhances all the flavors and is crucial for seasoning the pasta water and the sauce.
- Black Pepper: Freshly ground black pepper, to taste. Black pepper adds a pungent and aromatic spice that complements the other flavors.
- Parmesan Cheese: 1/2 cup of grated Parmesan cheese, for topping (optional). Parmesan cheese adds a salty, nutty, and savory crust to the top of the pasta bake when baked.
Instructions
- Preheat the Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with olive oil or cooking spray. This prevents the pasta bake from sticking and ensures easy serving. Choosing the right size dish is important for even cooking; a 9×13 inch dish allows for a good layer of pasta without overcrowding.
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. “Al dente” means “to the tooth” in Italian, and it’s crucial for pasta bakes. Pasta will continue to cook in the oven, so undercooking it slightly prevents it from becoming mushy. Salt the water generously – this is the first opportunity to season the pasta itself, which is essential for flavorful results. Reserve about 1 cup of pasta water before draining. This starchy water can be used later to adjust the sauce consistency if needed. Drain the pasta and set aside.
- Sauté Aromatics: While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning and ensure even cooking. Softened onions create a sweet and savory base for the sauce. Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter. Cooking the garlic and red pepper flakes in oil releases their aromatic oils, intensifying their flavor.
- Wilt the Spinach: Add the fresh spinach to the skillet in batches, stirring until it wilts down. If using frozen spinach, add it to the skillet and cook until heated through. If using fresh spinach, adding it in batches prevents overcrowding the pan and allows it to wilt evenly. If using frozen spinach, ensure it is thoroughly thawed and squeezed dry to remove excess moisture, which can make the pasta bake watery. Cook until the spinach is tender and significantly reduced in volume.
- Prepare the Sauce: In a large bowl, combine the ricotta cheese, heavy cream, milk, crumbled feta cheese, lemon juice, dried oregano, salt, and black pepper. Whisk together until smooth and well combined. Taste and adjust seasoning as needed. The sauce is the heart of the pasta bake, so ensure it is well-seasoned. The combination of ricotta, cream, and feta creates a rich, tangy, and creamy base. Lemon juice brightens the flavors and adds a necessary acidic balance.
- Combine Pasta and Sauce: Add the cooked pasta and wilted spinach to the bowl with the sauce. Toss everything together until the pasta is evenly coated with the sauce. Ensure every piece of pasta is coated in the creamy sauce for maximum flavor in each bite.
- Transfer to Baking Dish and Bake: Pour the pasta mixture into the prepared baking dish and spread evenly. If desired, sprinkle grated Parmesan cheese over the top. Parmesan cheese adds a golden, crispy crust and extra savory flavor.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the pasta bake is heated through and the top is golden brown and bubbly. The baking time may vary slightly depending on your oven. The pasta bake is ready when it’s heated through, the sauce is bubbling, and the top is nicely browned.
- Rest and Serve: Let the pasta bake rest for 5-10 minutes before serving. This allows the sauce to thicken slightly and the flavors to meld together. Resting also makes it easier to serve without the bake falling apart. Serve hot and enjoy! Garnish with fresh herbs like parsley or basil, if desired, for an extra touch of freshness and visual appeal.
- Prep Time: 20 minute
- Cook Time: 30 minutes
Nutrition
- Serving Size: one normal portion
- Calories: 650
- Fat: 40
- Carbohydrates: 60
- Protein: 30