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a baking dish of broad egg-noodle ribbons with white ricotta and finely chopped green spinach beneath pale white sauce and lightly browned mozzarella and Parmesan, with one soft square serving removed
Rachel Kim

Spinach Ricotta Pasta Bake

Squeeze the spinach until it stops dripping before mixing it into the ricotta, then fold that filling through broad pasta ribbons for a soft, sliceable bake. A light white sauce keeps the noodles moist without turning the ricotta into soup. This pan needs its resting time. Cutting straight from the oven releases the creamy center before it can settle, while ten quiet minutes gives you portions that hold their shape but still feel soft under a fork.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 12 oz dry wide egg noodles
  • 1 tbsp fine salt for pasta water
  • 1 package frozen chopped spinach 10 oz, thawed and squeezed very dry
  • 1 1/2 cups whole-milk ricotta
  • 2 large eggs
  • 1/2 cup finely grated Parmesan divided
  • 1/2 tsp fine salt for filling and sauce, divided
  • 1/4 tsp black pepper
  • 1/8 tsp ground nutmeg
  • 3 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups whole milk
  • 4 oz low-moisture mozzarella grated

Method
 

  1. Heat the oven to 375°F. Boil egg noodles in water with the tablespoon salt until 2 minutes short of the package time, then drain and cool for 5 minutes.
  2. Mix dry spinach, ricotta, eggs, 1/4 cup Parmesan, 1/4 teaspoon salt, pepper and nutmeg. Melt butter in a saucepan and stir in flour for 1 minute.
  3. Gradually whisk in milk and simmer for 3 minutes until lightly thickened. Stir in remaining salt and remove from heat.
  4. Fold warm noodles through the spinach mixture. Spread 1/2 cup white sauce in a deep 9-by-13-inch baking dish, add the noodle mixture and spoon remaining sauce evenly over it.
  5. Scatter mozzarella and remaining Parmesan on top. Cover with foil and bake for 25 minutes, then uncover for 10 to 12 minutes until browned lightly and the center reaches 165°F.
  6. Rest for 10 minutes and cut into 8 portions.