Half-Baked Lemon Ricotta Pasta with Spinach
A creamy baked pasta combining half a cup of fresh ricotta cheese and bright lemon zest, layered with tender spinach for a fresh twist. This italian-inspired pasta (vegetarian) ready in about 35 minutes pairs penne pasta, ricotta cheese, fresh spinach, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz penne pasta
- 1/2 cup ricotta cheese
- 3 cups fresh spinach, chopped
- 1 tbsp lemon zest
- 1/2 cup parmesan cheese, grated
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp crushed red pepper flakes
- 4 cups water
Instructions
- Step 1: Preheat oven to 375°F. Bring 4 cups salted water to a boil, add 12 oz penne pasta and cook for 8 minutes until slightly under al dente; drain and set aside.
- Step 2: In a large skillet, heat 2 tbsp olive oil over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant.
- Step 3: Add 3 cups chopped fresh spinach to the skillet and cook until wilted, about 3 minutes. Remove from heat.
- Step 4: In a large bowl, combine cooked penne, 1/2 cup ricotta cheese, 1 tbsp lemon zest, wilted spinach mixture, 1/2 tsp black pepper, 1 tsp salt, and 1/4 tsp crushed red pepper flakes; toss gently.
- Step 5: Transfer mixture to a greased baking dish, sprinkle 1/2 cup grated Parmesan evenly on top, and bake uncovered for 15 minutes until cheese bubbles and edges lightly brown.
Frequently asked questions
How long does Half-Baked Lemon Ricotta Pasta with Spinach take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Half-Baked Lemon Ricotta Pasta with Spinach?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep penne pasta from drying out.
Can I substitute ingredients in Half-Baked Lemon Ricotta Pasta with Spinach?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Half-Baked Lemon Ricotta Pasta with Spinach for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Half-Baked Lemon Ricotta Pasta with Spinach vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
