Creamy Spinach and Ricotta Pasta Bake

Name: Creamy Spinach and Ricotta Pasta Bake
Cook time: 35 min
Yield: 4 servings
Cuisine: italian
Ingredients: 3000 ml water for boiling the pasta; 12 g fine salt for pasta water and sauce seasoning; 5 ml olive oil divided; 340 g rigatoni dry; 15 ml olive oil divided; 6 g fine salt for pasta water and sauce seasoning; 120 g yellow onion finely diced; 3 clove garlic cloves minced; 300 g baby spinach washed; 250 g tomato passata smooth tomato sauce; 120 ml heavy cream; 250 g ricotta cheese; 2 g black pepper freshly ground; 0.5 g ground nutmeg; 0.5 g red pepper flakes; 200 g low-moisture mozzarella cheese shredded; 40 g Parmesan cheese finely grated; 8 g fresh basil leaves torn

Pasta is coated in a spinach-ricotta sauce loosened with tomato passata and cream, then baked with mozzarella and Parmesan until bubbling and browned. The dish eats like a substantial weeknight casserole with a soft interior and crisp top.

By Julienne

Cook time: 35 minutes

Servings: 4

Ingredients

3000 ml water for boiling the pasta
12 g fine salt for pasta water and sauce seasoning
5 ml olive oil divided
340 g rigatoni dry
15 ml olive oil divided
6 g fine salt for pasta water and sauce seasoning
120 g yellow onion finely diced
3 clove garlic cloves minced
300 g baby spinach washed
250 g tomato passata smooth tomato sauce
120 ml heavy cream
250 g ricotta cheese
2 g black pepper freshly ground
0.5 g ground nutmeg
0.5 g red pepper flakes
200 g low-moisture mozzarella cheese shredded
40 g Parmesan cheese finely grated
8 g fresh basil leaves torn

Instructions

Heat the oven to 200 degrees C. Bring a large pot with 3000 ml water and 12 g salt to a boil. Lightly grease a 9 x 13 inch baking dish with 5 ml of the olive oil. Oven is preheated and the pasta water is boiling; the baking dish is lightly coated.
Add the rigatoni to the boiling water and cook until just shy of al dente, about 2 minutes less than the package time. Drain well. The pasta is flexible but still firm in the center, not fully tender.
While the pasta cooks, warm the remaining 15 ml olive oil in a large skillet over medium heat. Cook the onion with 6 g salt for 4 to 5 minutes, then add the garlic and cook for 30 seconds. The onion is soft and translucent with no raw garlic smell.
Add the spinach in handfuls and cook, stirring, until wilted. Stir in the passata, cream, ricotta, black pepper, nutmeg, and red pepper flakes if using. Simmer just until the sauce looks smooth and combined. The spinach is wilted and the sauce is creamy, orange-pink, and spoonable.
Fold the drained pasta into the sauce, then transfer it to the baking dish. Top evenly with the mozzarella and Parmesan. Every piece of pasta is coated and the cheese covers the surface in an even layer.
Bake for 18 to 22 minutes, until bubbling at the edges and browned in spots on top. Rest for 5 minutes, then finish with basil if using and serve. The bake is hot throughout, bubbling at the edges, and the top has golden patches.