I love the idea of making stuffed pastas like cannelloni or jumbo shells when I have time but, let’s face it, sometimes you need something quicker and less fussy! This Spinach and Cheese Pasta Bake is my go-to for when I want those same cheesy, comforting pasta flavours but with a lot less effort. This vegetarian family meal is made with simple, low-cost ingredients. After just 5 minutes of prep, the oven does the rest of the work and in 30 minutes you will have the most glorious-looking, crispy-topped bake ready to eat. Cheese-lovers take note – this bake is filled with a lemony, garlicky three-cheese (ricotta, mozzarella and parmesan) and spinach mixture, tossed through pasta, then sandwiched between tomato pasta sauce and pesto. It’s also freezer-friendly, so it can be made ahead for those busy nights!Although it is a vegetarian recipe, I have made suggestions for adding chicken or ham for those who want that option. And, of course, you can up the vegetable content and I’ve also provided ideas for this too. With its gorgeous flavours as well as versatility, this is definitely one to consider adding to your regular family meal rotation!
Can I add extra vegetables to the bake?
Definitely! You can add vegetables like mushrooms, roasted zucchini (courgettes), frozen peas or lightly steamed broccoli to the pasta mixture – if you have fussy eaters who avoid their greens, grate the broccoli into the bake. Add up to 2 cups of vegetables of choice.
Can I add meat?
If you want to add meat to the recipe, try adding shredded cooked chicken or diced ham. You can add these directly into the pasta mixture. See the full recipe for quantities and details.
What else can I serve with the bake?
Try some simple steamed vegetables (like carrot, cauliflower or broccoli), a green leafy salad, garlic bread or roasted vegetables (like zucchini/courgette, eggplant/aubergine or capsicum/bell pepper).
Watch how to make Spinach and Cheese Pasta Bake
What are some other Italian-style bakes?
If you enjoyed Spinach and Cheese Pasta Bake, I think you’ll love: Chicken and Broccoli Pasta BakeChicken and Sun-dried Tomato Pasta BakeGnocchi Bolognese BakeBaked Chicken Risotto 5 from 6 reviews
Olive oil Chilli (red pepper) flakes (optional)
Note 2 – The lemon zest is optional but adds a tremendous amount of flavour to the final dish, so I highly recommend leaving it in! Note 3 – Seasoning in this dish is important! Make sure you taste the pasta mixture before baking to ensure the salt level is to your liking.
Make ahead
Assemble to the point of being baked, then wrap tightly in foil and freeze for up to 3 months. Thaw completely in the fridge overnight before baking, covered, for 30 minutes in a 200°C (400°F) (180°C/350°F fan-forced) oven, then uncovered for 15 minutes until golden brown and warmed through.
Leftovers
Cooked Spinach and Cheese Pasta Bake can be refrigerated for up to 2 days, or frozen for up to 2 months in an airtight container. Thaw completely in the fridge before reheating for best results and reheat in the microwave.
