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Recipe

Baked Pasta with Spinach

Updated on 5 min read
MushroomSpinachBakedFetaPasta 735x1110 1 Recipe

Quick Description

This Baked Pasta with Spinach features rigatoni pasta, Italian chicken sausage, and a creamy filling of ricotta and mozzarella cheeses. Topped with savory marinara sauce and Pecorino Romano, it’s a delicious, low-carb-friendly pasta bake that’s comforting and packed with protein.

Servings & Timing

  • Servings: 4
  • Prep Time: 15 minutes
  • Cook Time: 35–40 minutes
  • Total Time: 50–55 minutes

Ingredients List

  • Olive oil spray, for greasing
  • ½ cup grated Pecorino Romano
  • 8 oz fat-free ricotta cheese
  • 8 oz part-skim mozzarella, shredded
  • 14 oz uncooked sweet Italian chicken sausage, removed from casing
  • 12 oz high-fiber or low-carb rigatoni pasta
  • 1 teaspoon olive oil
  • 2 cloves garlic, smashed and roughly chopped
  • 10 oz package frozen chopped spinach, thawed and squeezed of excess liquid
  • Salt and fresh pepper, to taste
  • 4 cups quick marinara sauce

Instructions

Step 1: Cook the Pasta

  1. Cook the Rigatoni:
    • Bring a large pot of salted water to a boil.
    • Add rigatoni pasta and cook according to the package instructions (usually about 8–10 minutes) until al dente.
    • Drain and set aside.

Step 2: Prepare the Filling

  1. Cook the Sausage:
    • In a large skillet, heat 1 teaspoon olive oil over medium-high heat.
    • Add chicken sausage (removed from casing) to the skillet. Break it up with a spoon and cook until browned, about 5–7 minutes.
    • Remove from the skillet and set aside.
  2. Sauté the Garlic and Spinach:
    • In the same skillet, add smashed garlic and cook for 1–2 minutes until fragrant.
    • Add thawed spinach and cook for another 2–3 minutes, stirring until the spinach is heated through.
    • Season with salt and pepper to taste. Remove from heat.

Step 3: Combine the Cheese Mixture

  1. Prepare the Cheese Mixture:
    • In a medium bowl, combine ricotta, mozzarella, Pecorino Romano, and cooked sausage.
    • Mix well until fully combined and creamy. Set aside.

Step 4: Assemble the Baked Pasta

  1. Preheat the Oven:
    • Preheat your oven to 375°F (190°C).
  2. Assemble the Dish:
    • In a large baking dish, spray the bottom with olive oil spray.
    • Add the cooked rigatoni pasta to the dish, followed by the spinach-garlic mixture and the cheese-sausage mixture.
    • Pour marinara sauce over the top and gently toss everything together to combine.
  3. Top with Cheese:
    • Sprinkle the remaining shredded mozzarella and grated Pecorino Romano on top.

Step 5: Bake

  1. Bake the Pasta:
    • Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
    • After 20 minutes, remove the foil and bake for another 10–15 minutes, or until the top is golden and the cheese is bubbling.

Step 6: Serve

  1. Serve and Enjoy:
    • Remove from the oven and let it cool for a few minutes before serving.
    • Garnish with fresh basil or parsley, if desired.

Additional Notes

  • Pasta Alternative: You can swap rigatoni with any pasta of your choice like penne or rotini. To keep it low-carb, you can use zucchini noodles or cauliflower rice instead.
  • More Veggies: Feel free to add extra veggies like mushrooms, bell peppers, or zucchini to the filling for added flavor and nutrition.
  • Spicy Option: Add crushed red pepper flakes to the sauce for a bit of heat.

Dietary Info

  • Low-Carb (if using high-fiber pasta)
  • High-Protein
  • Gluten-Free (if using gluten-free pasta)
  • Dairy-Based

Ingredient Details & Substitutions

  • Ricotta Cheese: If you prefer, you can swap fat-free ricotta with regular ricotta cheese or use cottage cheese for a different texture.
  • Mozzarella: You can use fresh mozzarella for a softer texture or low-fat mozzarella for fewer calories.
  • Ground Beef or Turkey: If you want to use a different meat, ground turkey or ground beef can be swapped for the sausage.

Recipe Variations & Serving Suggestions

  • Make It Creamy: Add a little cream cheese or heavy cream to the ricotta mixture for a creamier texture.
  • Serve With: Pair this dish with a side of garlic bread, a fresh green salad, or some roasted vegetables for a complete meal.

Storage & Make-Ahead

  • Refrigerate: Leftovers can be stored in an airtight container in the fridge for 3–4 days.
  • Freeze: You can freeze this dish for 1–2 months. To reheat, bake at 350°F for 25–30 minutes, or until heated through.

Nutrition (Per Serving)

  • Calories: 450 kcal
  • Protein: 35 g
  • Fat: 24 g
  • Carbs: 12 g
  • Net Carbs: 8 g
  • Fiber: 4 g

FAQs

Q: Can I use a different type of sausage?
Yes! You can use Italian sausage, turkey sausage, or chicken sausage for a different flavor. Just make sure it’s uncooked for this recipe.

Q: Can I make this in advance?
Yes, you can prepare the entire dish, cover it, and refrigerate for up to 24 hours before baking. Just bake as directed when you’re ready.

Q: Can I make it without meat?
Absolutely! You can leave the sausage out and add more vegetables, such as spinach, zucchini, or mushrooms, for a vegetarian version.

Optional Personal Story

This Baked Pasta with Spinach is a crowd-pleaser in my home! It’s cheesy, hearty, and comforting without the heavy carbs of traditional pasta. I love making it for family dinners or meal prep because it’s so versatile and easy to prepare!

Call-to-Action

Try making this Baked Pasta with Spinach today! It’s a healthier version of your favorite pasta bake, filled with protein, flavor, and cheesy goodness. Your family will love it!

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