Creamy Mushroom Spinach Ricotta Pasta Bake

5 from 64 votes

Creamy and satisfying, this Mushroom Spinach Ricotta Pasta Bake comes together in a snap and includes everything you need for a healthy meal!

Prep Time15

Cook Time40

Total Time55

Servings:

Preheat the oven to 350 degrees F.
Cook the pasta according to package directions until al dente.
16 ounces elbow macaroni
While the pasta is cooking, place the sliced mushrooms in a microwave-safe bowl and microwave on high for 3 minutes to soften them.
8 ounces sliced mushrooms
In a medium bowl, mix 1 ½ cups of marinara, the ricotta cheese, the Italian seasoning, and the pepper.
1 cup part-skim ricotta cheese, 1 teaspoon Italian seasoning, 24 ounces marinara sauce, ¼ teaspoon pepper
When the pasta is done but before draining the pasta, stir in the spinach until wilted. Drain.
5 ounces fresh spinach
Add the ricotta mixture and mushrooms (without the liquid that was produced during the microwaving process) to the pasta and mix gently.
Spread ½ cup of the marinara on the bottom of a 9x13 baking pan, then top with the pasta mixture.
Distribute the remaining sauce on top and then sprinkle the mozzarella cheese.
1 cup shredded mozzarella
Bake uncovered 20-25 minutes until hot and bubbly and the cheese is melted and browning.

You can use your favorite store-bought or homemade spaghetti sauce in place of the marinara.
Use your favorite pasta shape instead of elbows if you prefer.
For a creamier texture, use whole milk ricotta instead of part-skim.
The step to microwave the mushrooms is optional if you like them to be more firm. However be aware that they may add some liquid to the finished dish.
If desired, add a touch of nutmeg to the ricotta mixture to create additional depth of flavor.