Spinach Ricotta Pasta Casserole
This is a quick and easy pasta dish that great for a meatless meal or side dish.
Servings 8 servings
Calories 342kcal
Ingredients
- 12 ounces pasta
- 2 cups ricotta cheese
- 1 large eggs beaten
- 2 cups baby spinach
- 1 cup mozzarella cheese shredded
- ½ cup parmesan cheese shredded
- ⅛ teaspoon ground cayenne pepper or paprika if you don't like heat
- ⅛ teaspoon freshly grated nutmeg freshly grated
- ¼ teapoon lemon zest
- salt and pepper to taste
- pasta water *You may not need it
Instructions
- Prepare pasta according to package instructions. Cook until al dente. Reserve 1 cup of pasta water.
- Preheat oven to 375ºF
- In a mixing bowl stir together the Ricotta cheese and egg. Add in the Spinach and season with cayenne pepper, nutmeg, lemon zest, salt, and pepper.
- Fold in the cooked pasta to the cheese mixture. Add pasta water a little at a time if needed to loosen up the cheese. Add 3/4 cup of the Mozzarella cheese.
- Pour the mixture into a 9 x 13-inch baking dish. Cover the pasta with the remaining Mozzarella and Parmesan cheeses.
- Bake in the oven for 15-20 minutes, until cheese is melted and it's golden and bubbly. Allow to rest 5 minutes before serving.
Nutrition
Calories: 342kcal | Carbohydrates: 34g | Protein: 19g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 70mg | Sodium: 257mg | Potassium: 226mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1154IU | Vitamin C: 2mg | Calcium: 292mg | Iron: 1mg
