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    You are in: Home / Recipes / Spinach and Ricotta Baked Pasta Recipe
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    Spinach and Ricotta Baked Pasta

    Spinach and Ricotta Baked Pasta. Photo by Redsie

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    Kittencalskitchen's Note:

    If you are a spinach lover, then here is a great-tasting side dish, pasta, cheese and spinach baked all in one casserole...very yummy! prep time does not include boiling the pasta or the spinach

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    Units: US | Metric


    1. 1
      Set oven to 350 degrees.
    2. 2
      Butter a 4-quart baking dish.
    3. 3
      Cook pasta in boiling water, until firm-tender; drain.
    4. 4
      Place the cooked pasta in the casserole dish.
    5. 5
      In a large pot of boiling water BLANCH the spinach (don't overcook!); cool, squeeze out excess liquid, then roughly chop the spinach.
    6. 6
      In a bowl combine spinach, ricotta, sour cream, eggs, Parmesan cheese, dill, pepper and salt.
    7. 7
      Spoon mixture over the pasta in the casserole dish; toss lightly to combine.
    8. 8
      Bake for 25-30 minutes or until golden brown.
    9. 9
      Let stand for 5 minutes before serving Cut in wedges-- enjoy!

    Ratings & Reviews:

    • on February 18, 2013


      We used 2/3 cup fresh basil and 1/4 cup parsley instead of the dill. We also added about 1 cup of halved cherry tomatoes. Good comfort food.

      Take 2: Tonight, we made it with the dill and then added sauteed mushrooms, garlic, and a can of water-packed tuna. Delish! It would have been even better if we had added sauteed onions, as well.

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    • on October 07, 2011


      I have made this twice and I think the second time came out better. :-) I used two packages of frozen chopped spinach, the whole container of ricotta (2 lbs), the whole container of sour cream (16 oz), used 2 tsp basil and 1 tsp Italian seasoning instead of the dill, added two drained cans of diced tomatoes with garlic and onion, put in a layer of sliced Italian sausage, and topped it with shredded mozzerella. This recipe is going to be a standard for my friends who are new moms--it is a complete meal in one and makes enough so that they get half and we keep half! As a side note, I don't know how this is 4 servings per recipe--I think it is more like 8 dinner-sized servings as written, 12 with my additions!

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    • on June 27, 2011


      This was excellent. The only thing different I did was use drained canned spinach. Thanks

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    Read All Reviews (7)


    Nutritional Facts for Spinach and Ricotta Baked Pasta

    Serving Size: 1 (401 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1091.9
    Calories from Fat 485
    Total Fat 53.9 g
    Saturated Fat 29.7 g
    Cholesterol 428.1 mg
    Sodium 812.8 mg
    Total Carbohydrate 96.0 g
    Dietary Fiber 7.5 g
    Sugars 6.2 g
    Protein 57.6 g

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