Easy Baked Pasta with Spinach

There is nothing like the comforting, cheesy goodness of a baked pasta dish. This Easy Baked Pasta recipe comes together with little effort and is ready to eat in under an hour. Protein packed thanks to cottage cheese and lots of spinach--this will be a family favorite dinner!

I actually made this baked pasta recipe for YEARS before I ever put it on the blog. It was a recipe I made in my sleep and it always blew guests away when he had them for dinner.

But I never thought it was anything special--it was too easy, too basic, too--you get it, I had reasons why it wasn't blog worthy. But it is too good not to share.

There are a LOT of reasons I love this baked pasta recipe, but a few come to mind first and foremost. And these are the reasons you need this dinner on your rotation as well--along with this No Boil Chicken Parmesan Pasta if you are looking for another easy option!

Why you will love this recipe:

• There is ZERO chopping required. Makes for a super simple dinner to toss together.
• You can prep it ahead of time. I love that I can put this all together the day before or earlier in the day and then all I have to do is toss it in the oven when it's time to bake.
• LEFTOVERS--pasta dishes like this are even better the next day and it holds true for this one as well. We eat leftovers very happily with this one!

What you will need:

• I prefer making this pasta with frozen spinach. I can easily wring out the excess water which is not the case with fresh. However, I have made the recipe with fresh spinach and toss it in the cooked pasta to allow it to wilt and drain with the pasta. I just use a few handfuls of baby spinach then.
• As far as pasta goes, I like rotini but penne or shells or another pasta should work fine as well. Cook the pasta al dente and you should be good to go!

To my ricotta lovers-- while I love ricotta, I looooove cottage cheese in this baked pasta recipe. I am not sure what exactly it is, I just love the flavor it gives the dish. I find ricotta can be a touch heavy and pasty so it's not always what I crave in a dish.

I started using cottage cheese in a lot of dishes like this years ago, and it just stuck. But don't get me wrong, I love a good ricotta for sure!

How to make this recipe:

• Cook pasta according to box instructions. Drain and set aside. I like to do everything else while the pasta boils so everything is done around the same time. Preheat the oven to 375°F.
• Combine cottage cheese, egg, parmesan, one cup of the mozzarella, garlic, and spices (salt and pepper included). Stir well to combine. As far as the crushed red pepper goes, adjust to taste. I have a hubby who loves SPICE, so if that is you, go for it--if not, lighten it up. (steps 1 and 2)
• Add in the spinach and stir to combine. Make sure to wring out any excess water prior to this step. I take a thin linen and place the spinach in, twist up the end and squeeeeeeeze as much out as possible. (steps 3 and 4)

• Pour the pasta into the bowl with the cheese and spinach mixture. Stir well to combine. (steps 5 and 6)
• Pour marinara (about 1 cup) to cover the bottom of a 9x13 inch baking pan. Add the pasta and cheese mixture over top of the marinara layer and spread evenly. (steps 7 and 8)

• Spread the remaining marinara sauce over top of the pasta mixture. Make sure all of the pasta is covered with the sauce so that the pasta does not dry it out. (steps 9 and 10)
• Bake for about 30 minutes until the mixture is lightly bubbling. Remove from the over and sprinkle the remaining mozzarella cheese over top--more if desired, and bake for another 10 minutes to melt the cheese. (steps 11 and 12)
• Allow to cool for 5-10 minutes and serve it up!

Notes:

• I used to always add mushrooms to this recipe as well however, to make this even easier, I cut them out because when I said easy, I meant easy. No cutting or chopping in this recipe unless you want to toss in some more mushrooms.
• Make this and get it all set up the day before you need to bake. I think it is even better after sitting for a day and allowing the flavors to soak in.
• We always serve this with some extra sauce--we are sauce people 100%.

Try these other dinner recipes:

• Slow Cooker Sweet Potato Chili
• Simple No Boil Lasagna
• Simple Ground Beef Pasta Skillet
• Protein Baked Mac and Cheese
• Pumpkin Ricotta Pasta Bake
• One Pot Chili Mac and Cheese
• Avocado Pesto Pasta

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Easy Baked Pasta

There is nothing like the comforting, cheesy goodness of a baked pasta dish. This Easy Baked Pasta recipe comes together with little effort and is ready to eat in under an hour. Protein packed thanks to cottage cheese and lots of spinach--this will be a family favorite dinner!

5 from 4 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Servings: 8

Calories: 417kcal

Author: Lorie Yarro

Ingredients 

1x2x3x

• ▢ 16 oz. rotini pasta
• ▢ 10 oz. frozen spinach, thawed and excess water squeezed out
• ▢ 1 jar of your favorite marinara
• ▢ 1 large egg
• ▢ 2 c cottage cheese
• ▢ 1 ½ c shredded mozzarella
• ▢ ½ c grated parmesan
• ▢ 3 garlic cloves, minced
• ▢ 1 teaspoon Italian seasoning
• ▢ ¼-½ teaspoon crushed red pepper
• ▢ ½ teaspoon cracked pepper
• ▢ ½ teaspoon sea salt
• ▢ Fresh parsley or basil optional

Instructions

• Preheat oven to 375°F.
• Cook pasta according to package.
• Drain and transfer to medium bowl.
• In another bowl, combine, egg, cottage cheese, parmesan, 1 cup mozzarella and spices. Stir Well. Add in spinach and stir to combine.
• Add pasta into cheese and spinach mixture and stir well to combine.
• In a 9X13 baking pan, spread a thing layer of marinara sauce.
• Pour pasta over marinara and spread evenly.
• Pour remaining marinara over the pasta and spread evenly. (If you are not baking right away, cover the pan and refrigerate at this point)
• If baking, place into oven and bake for 30-35 minutes until slightly bubbling.
• Sprinkle remaining mozzarella over top to cover and bake for 10 more minutes or until cheese is completely melted.
• Allow to cool for about 5-10 minutes before serving. Sprinkle freshly chopped parsley or basil over to garnish for serving. Store leftovers in the refrigerator of freeze.

Notes

• I used to always add mushrooms to this recipe as well however, to make this even easier, I cut them out because when I said easy, I meant easy. No cutting or chopping in this recipe unless you want to toss in some more mushrooms.
• Make this and get it all set up the day before you need to bake. I think it is even better after sitting for a day and allowing the flavors to soak in.
• We always serve this with some extra sauce--we are sauce people 100%.

Nutrition

Calories: 417kcal | Carbohydrates: 52g | Protein: 24g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 51mg | Sodium: 1048mg | Potassium: 625mg | Fiber: 4g | Sugar: 7g | Vitamin A: 4841IU | Vitamin C: 8mg | Calcium: 295mg | Iron: 3mg

Did you try this recipe? I would love to see it! Mention @LemonsAndZest or tag #LemonsAndZest!

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