Spinach Ricotta Pasta Bake is an easy meal to prepare for a quick weeknight dinner. The perfect meatless casserole for Lent!
This year I am making this Spinach Ricotta Pasta Bake!
Pasta bakes originate in Italy and they are called pasta al forno. Basically it is where you cook your pasta in the oven.
Well it is also a way to use up leftovers, or at least that is what my mother in law does. I’ve only ever seen her make a pasta al forno with leftovers. It is always a delicious dish and I love trying them on my family.
This one I was a little skeptical because I was not sure how my two young ones would like this but I was pleasantly surprised. They loved it!
My youngest who is 6 actually ate it and she never eats spinach! It was a great way to squeeze in those green veggies!
To make this recipe it is super simple! I just prepared a few ingredients and it was ready for the oven!
When making a pasta bake you can use any noodle you have on hand but this time around I found these campanelle to use, which remind of a little of small lasagna noodle pieces and I also think they are cute!
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- 1 pound campanelle noodles, cooked
- 8 ounces frozen spinach, cooked
- 8 ounces ricotta cheese
- 8 ounces shredded mozzarella cheese
- 1 tablespoon garlic powder
- Preheat oven to 400 degrees F. Spray baking dish with non stick cooking spray.
- Add half the cooked noodles.
- Sprinkle with half spinach.
- Sprinkle with half ricotta.
- Sprinkle with half mozzarella cheese
- Repeat layers of noodles, spinach, and ricotta.
- Sprinkle with garlic powder.
- Sprinkle with remaining mozzarella cheese.
- Bake for 20-25 minutes or until cheese is melted.
- Serve warm and ENJOY!
Meatless Casseroles for Lent
Marvelous Meatless Meals
- Asparagus, Goat Cheese, and Fresh Herb Bread Pudding by Wholistic Woman
- Baked Eggplant Parmesan Casserole by Jersey Girl Cooks
- Baked Mushroom Fettuccine by Delaware Girl Eats
- Cheesy Mushroom Marsala Pasta Casserole by Hot Eats and Cool Reads
- Greens and Pea Manicotti by Food Lust People Love
- Leek and Swiss Chard Gratin by Caroline’s Cooking
- Mushroom Breakfast Casserole by Brunch-n-Bites
- Raisin Bread Cheddar Strata by Pies and Plots
- Ricotta Pasta Frittata by A Kitchen Hoor’s Adventures
- Roasted Vegetable Lasagna by A Day in the Life on the Farm
- Tex Mex Vegetarian Bake Freestyle Recipe by Positively Stacey
- Spaghetti Squash Parmesan Casserole by Cindy’s Recipes and Writings
- Spinach Ravioli Bake by Our Good Life
- Spinach Ricotta Pasta Bake by The Bitter Side of Sweet
- Tuna Noodle Casserole from Scratch by That Skinny Chick Can Bake
- Vegetarian Baked Pasta with Spinach and Gruyère by Cooking Chat
- Vegetarian Enchiladas Recipe with Chickpea Curry by Sunday Supper Movement
- Vegetarian Shepherd’s Pie by Simple and Savory
- Veggie & Quinoa Baked Stuffed Peppers by Hardly A Goddess
The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.