Spinach, Broccoli & Ricotta Pasta Bake (Creamy Mediterranean Comfort)
This Spinach, Broccoli & Ricotta Pasta Bake is creamy, wholesome, and comforting without being heavy. Fluffy ricotta creates a light sauce, while tender broccoli and spinach add freshness and nutrients. It’s a family-friendly, non-spicy vegetarian bake inspired by simple home cooking from Italy.
Prep & Cook Time
Prep time: 15 minutes
Cook time: 30–35 minutes
Total time: ~50 minutes
Servings: 4–5
Ingredients
Pasta & Veggies
300 g short pasta (penne, fusilli, rigatoni)
2 cups broccoli florets
2 cups fresh spinach, chopped
1 tablespoon olive oil
2 cloves garlic, minced
Creamy Ricotta Sauce
1 cup ricotta cheese
1/2 cup milk (or pasta water for lighter option)
1/3 cup grated Parmesan cheese
Zest of 1/2 lemon (optional but recommended)
Salt & black pepper, to taste
Topping (optional)
1/2 cup mozzarella cheese, shredded
Extra Parmesan for sprinkling
Instructions
1. Cook pasta & broccoli:
Boil pasta in salted water. Add broccoli during the last 2–3 minutes.
Drain, reserving 1/2 cup pasta water.
2. Prepare the sauce:
In a bowl, mix ricotta, milk (or pasta water), Parmesan, lemon zest, salt, and pepper until smooth.
3. Wilt spinach:
Heat olive oil in a pan, sauté garlic 30 seconds, then add spinach and cook until just wilted.
4. Combine:
In a large bowl, mix pasta, broccoli, spinach, and ricotta sauce. Adjust consistency with reserved pasta water if needed.
5. Bake:
Transfer to a greased baking dish. Top with mozzarella and extra Parmesan.
Bake at 190°C / 375°F for 20–25 minutes until bubbly and lightly golden.
6. Rest & serve:
Let rest 5 minutes before serving.
Tips & Variations
Extra protein: Add white beans or chickpeas.
Ultra creamy: Stir in 2 tablespoons cream cheese.
Gluten-free: Use gluten-free pasta.
Make ahead: Assemble, refrigerate up to 24 hours, then bake.
Nutritional Information
Calories: 390 kcal
Protein: 18 g
Fat: 14 g
Carbs: 46 g
Fiber: 5 g