Italian Spinach & Pasta Bake

"We love this served along side of several different chicken recipes that I make. It's cheesy and delicious. You can turn this into a main dish by doubling the recipe and adding 2 cups of cubed chicken, pork, meatballs, sausage, shrimp or whatever you like directly to it before baking. It's a very flexible dish."
photo by gailanng photo by gailanng
photo by gailanng
photo by Sharon123 photo by Sharon123
photo by loof751 photo by loof751
photo by Karen Elizabeth photo by Karen Elizabeth
Ready In:




  • Preheat oven to 350. Grease a 3qt baking dish.
  • Boil the water and cook the pasta according to package directions. DO NOT ever add oil to the water! It will make your sauce slide off the pasta later.
  • Meanwhile heat butter in a large skillet over medium-high heat, add onion and cook until tender, about 5 minutes.
  • Add the heavy cream, romano cheese, Italian seasoning and garlic powder. Whisk and cook until thickened slightly, about 5 minutes. Add spinach.
  • In a little bowl, mix the ricotta and the egg together and add this and the cooked pasta to the skillet. Toss to mix everything up and spoon into baking dish.
  • Cover with foil and bake 25 minutes. Remove foil, sprinkle evenly with mozzarella and then a little paprika to give it a pretty color. Return to oven for 15 minutes or until cheese is melted and starting to brown.

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  1. Delicious! Used fresh spinach and garlic, halved the recipe, and used pasta spirals......since that was what I had. Also used half and half instead of heavy cream.....seemed to work just fine. Made for PRMR tag. Thanks for sharing!
  2. What a wonderful creamy and really so easy. I did cut the recipe in half and I used fresh garlic and fresh spinach and what delicious dish! Served with a salad and rolls. Made for Zaar Alphabet Cookbook tag game.
  3. I am absolutely impressed with the restaurant quality of this dish. May I ask that you slightly lower the height of the table's centerpiece so that the most handsome men could see me flutter my eyelashes? Made for PRMR.
  4. SO delicious, wonderfully creamily delicious. This is such a fabulous pasta dish I've already made it twice: the first time using oregano, rosemary and sage and the second time with cumin. Loved both. :) I used low-fat ricotta and low-fat cream (as I find the low-fat versions don't compromise the flavour) but regular pecorino romano and mozarella. As a spinach lover, I used a packet of well-squeezed frozen spinach and just had to also add several generous handfuls of baby spinach leaves; as a garlic lover, I used several teaspoons of minced garlic rather than the garlic powder. We enjoyed this immensely with warm crispy ciabatta rolls and sparkling wine. Even on its own, without the rolls and wine, reheated for a take-to-work lunch, it was excellent. Thank you so much for sharing this recipe, Realtor by day, Chef by night. I'm going to be making this OFTEN.
  5. This came out really nice! Rich and such a treat! I used fresh spinach and hlaved the recipe for the two of us. Thanks! Made for Best of 2009 Cookbook tag.


I'm a full-time Realtor for Century 21 Graham Realty during the day and at night I'm a wife and mother of one 6 year old daughter, Angelina plus one small dorkie dog (dachshund-yorkie mix) named Petey. I love to cook and experiment with new recipes. I've been collecting cookbooks (I have a few hundred) and recipes for as long as I can remember. I like to buy recipe boxes at yard sales and auctions and peak through them for yummy recipe gems. I've found some really amazing recipes that way. I'm a huge fan of Le Creuset enameled cast iron cookware. I've been collecting different pieces for a few years now. I always considered myself a great cook but these pans raise things to a whole new level. I'm planning to post all of my favorite recipes that I've collected over the years. I have all these clippings and pieces of paper and magazine clips that are everywhere. My recipe boxes are packed with these things and it's time to organize the whole mess. I suppose it will take years (did I say years?!?) to get them all posted but it's worth it. So keep checking back to my posts for new goodies. I can't wait to see what long lost gems turn up. I've already run across several of my old favs. Isn't it nice to have all your best recipes all organized right here? I've also been printing them out and putting them in a nice new binder where I can actually find them when I want to make them. I LOVE this site. I have found some of the best recipes EVER right here on 'Zaar. There are some fantastic cooks here and I just want to say "Thank you" to all of you who have made me look like the greatest cook on the planet with your wonderful recipes. I try to make as many new ones each week as I can. It's so much fun experimenting. My DH of 9 years is my guinea pig- he will eat ANYTHING I put in front of him. My little girl... well, she's more of a challenge to please. Not really picky but she doesn't really like meat or stuffing or peppers or mushrooms or.... oh, the new one is onions. I could go on but you get the idea. You probably have or had one just like her. They seem to learn all about these things that they don't like at school. All of the sudden...they don't like something they've been eating for 3 years because their friend "Alyssa" doesn't like it. What a challenge it is feeding these little creatures! That's her and Petey in the picture above. <img src=""> <img src=""> <img src=""><img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket"><img src="" border="0" alt="Photobucket"> <img src="" ><img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Susie's Banner for Newest Zaar Tag"><img src=""> <img src=""><img src=""> <img src=""> <img src=""> <img src=""><img src="" border="0" alt="Photobucket"><IMG src =""> <img src =""> <img src=""> <img src=""> <img src="">
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