Rosarivo-Style Creamy Ricotta and Spinach Pasta Bake
An elegant baked pasta dish combining creamy ricotta, tender spinach, and melted mozzarella, inspired by the refined style of Rosarivo printing—smooth and luxurious. This Italian-inspired pasta recipe, ready in about 45 minutes, pairs penne pasta, ricotta cheese, fresh spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, 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 cup ricotta cheese
- 5 cups, roughly chopped fresh spinach
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 2 tbsp olive oil
- 3 cloves, minced garlic cloves
- to taste salt
- to taste black pepper
- 1/4 tsp (optional) crushed red pepper flakes
- 1/2 cup milk
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 375°F. Bring a large pot of salted water to a boil and cook 12 oz penne pasta for 9 minutes until al dente. Drain and set aside.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant. Add 5 cups chopped fresh spinach and cook for 3 minutes until wilted. Season with salt and black pepper to taste.
- Step 3: In a large mixing bowl, combine the cooked penne pasta, sautéed spinach and garlic, 1 cup ricotta cheese, 1/2 cup milk, and 1 cup shredded mozzarella cheese. Add 1/4 tsp crushed red pepper flakes if desired. Mix gently until well combined.
- Step 4: Transfer the pasta mixture into a greased 9x13 inch baking dish. Sprinkle 1/2 cup grated parmesan cheese and remaining 1/2 cup shredded mozzarella evenly over the top.
- Step 5: Bake uncovered in the preheated oven for 20 minutes until the cheese is melted, bubbly, and golden brown on the edges. Let rest for 5 minutes before serving.
Frequently asked questions
How long does Rosarivo-Style Creamy Ricotta and Spinach Pasta Bake take to make?
Total time is about 45 minutes (15 min prep + 30 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 Rosarivo-Style Creamy Ricotta and Spinach Pasta Bake?
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 Rosarivo-Style Creamy Ricotta and Spinach Pasta Bake?
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 Rosarivo-Style Creamy Ricotta and Spinach Pasta Bake for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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.
What goes well with Rosarivo-Style Creamy Ricotta and Spinach Pasta Bake?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
