Creamy ricotta and tender spinach tossed with al dente pasta and baked under a bubbling mozzarella–Parmesan crust with a crisp panko topping; served warm in individual portions for easy reheating.
Mini Spinach‑Ricotta Bakes — Comfort That Reheats Well
Creamy ricotta and spinach fold through al dente penne, then go under a bubbling mozzarella–Parmesan crust and crunchy panko for perfectly portioned, make-ahead dinners.
This is the kind of recipe that solves the midweek dilemma: something comforting and homey that you can prep in a batch, portion out, and reheat without losing its charm. The ricotta keeps the filling pillowy and rich while a beaten egg gives it just enough structure so each ramekin slices cleanly. Cooking the penne 1–2 minutes shy of al dente means the pasta finishes in the oven and never turns mushy.
A quick sauté of onion, garlic and thawed, well‑squeezed frozen spinach builds real flavor without fuss. Stirring in a little marinara and the reserved pasta water ties everything into a glossy, saucy binder that clings to the pasta. Spoon the mixture into individual ramekins (or an 8×8 if you prefer one pan), top with shredded mozzarella and Parmesan, then sprinkle on panko for that irresistible crisp finish.
Baking transforms the top into a bubbling, golden crust while the interior stays creamy. Because these are portioned, they reheat beautifully in the oven or microwave for lunches and easy dinners — or pop them straight from the freezer into a hot oven for a longer bake. Let them rest a few minutes after baking so each serving holds together.
Quick tips: squeeze as much moisture from the spinach as possible, don’t skip reserving pasta water to loosen the sauce, and watch the panko closely during the last few minutes so it browns but doesn’t burn. Serve with a simple green salad or garlicky bread for an unfussy, satisfying meal.
Ingredients
How to Make Portioned Spinach Ricotta Pasta Bake Portions
- Preheat the oven to 375°F (190°C). Lightly oil four 1½- to 2-cup ramekins or one 8x8-inch baking dish if you prefer a single pan.
- Bring a large pot of salted water to a boil and cook the penne 1–2 minutes shy of the package al dente time (it will finish cooking in the oven). Reserve 1/2 cup pasta water, then drain the pasta.
- While the pasta cooks, thaw the frozen spinach in a microwave or a bowl of warm water, then squeeze out as much liquid as possible and roughly chop if needed.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and cook until soft, 5–6 minutes, then add the garlic and cook 30–60 seconds until fragrant. Stir in the spinach, Italian seasoning, red pepper flakes, 1/2 tsp salt and 1/4 tsp pepper; cook 1–2 minutes to combine and remove from heat.
- In a large mixing bowl, combine the ricotta, egg, 1 cup (about 4 oz) shredded mozzarella, 1/4 cup Parmesan, the cooked spinach mixture, and the remaining 1/4 tsp salt and 1/4 tsp pepper. Fold in the drained pasta and 1 to 2 tablespoons reserved pasta water if the mixture seems dry; the mixture should be creamy and hold together.
- Spoon an even portion of the pasta-ricotta mixture into each ramekin (or spread into the baking dish). Top each portion with remaining mozzarella and Parmesan. In a small bowl toss the panko with the remaining 1 tablespoon olive oil and sprinkle evenly over the cheese.
- Bake for 20–25 minutes (25–30 minutes if using a single 8x8 pan) until the tops are golden and the filling is bubbling. For a browned finish, broil 1–2 minutes, watching carefully so it doesn’t burn.
- Let the portions rest 5 minutes before serving or cooling for storage. Store in airtight containers in the refrigerator for up to 4 days and reheat covered in the oven at 350°F (175°C) or in a microwave until hot.
Recipe Card
Portioned Spinach Ricotta Pasta Bake Portions
Creamy ricotta and tender spinach tossed with al dente pasta and baked under a bubbling mozzarella–Parmesan crust with a crisp panko topping; served warm in individual portions for easy reheating.
- Prep
- 20 min
- Cook
- 35 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 375°F (190°C). Lightly oil four 1½- to 2-cup ramekins or one 8x8-inch baking dish if you prefer a single pan.
- Bring a large pot of salted water to a boil and cook the penne 1–2 minutes shy of the package al dente time (it will finish cooking in the oven). Reserve 1/2 cup pasta water, then drain the pasta.
- While the pasta cooks, thaw the frozen spinach in a microwave or a bowl of warm water, then squeeze out as much liquid as possible and roughly chop if needed.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and cook until soft, 5–6 minutes, then add the garlic and cook 30–60 seconds until fragrant. Stir in the spinach, Italian seasoning, red pepper flakes, 1/2 tsp salt and 1/4 tsp pepper; cook 1–2 minutes to combine and remove from heat.
- In a large mixing bowl, combine the ricotta, egg, 1 cup (about 4 oz) shredded mozzarella, 1/4 cup Parmesan, the cooked spinach mixture, and the remaining 1/4 tsp salt and 1/4 tsp pepper. Fold in the drained pasta and 1 to 2 tablespoons reserved pasta water if the mixture seems dry; the mixture should be creamy and hold together.
- Spoon an even portion of the pasta-ricotta mixture into each ramekin (or spread into the baking dish). Top each portion with remaining mozzarella and Parmesan. In a small bowl toss the panko with the remaining 1 tablespoon olive oil and sprinkle evenly over the cheese.
- Bake for 20–25 minutes (25–30 minutes if using a single 8x8 pan) until the tops are golden and the filling is bubbling. For a browned finish, broil 1–2 minutes, watching carefully so it doesn’t burn.
- Let the portions rest 5 minutes before serving or cooling for storage. Store in airtight containers in the refrigerator for up to 4 days and reheat covered in the oven at 350°F (175°C) or in a microwave until hot.
Nutrition
- Carbohydrates
- 87
- Saturated Fat
- 18
- Sodium
- 1500
- Fiber
- 6
- Unsaturated Fat
- 20
- Protein
- 46
- Fat
- 37
- Cholesterol
- 115
- Trans Fat
- 0.1
- Calories
- 870
- Sugar
- 9