Spinach & Ricotta Pasta Bake 13"x9" Recipe

Creamy ricotta, rich tomato sauce, wilted spinach, and a deeply golden cheese topping — the vegetarian centerpiece of any buffet

About This Recipe

A bubbling tray of baked pasta is one of the most reliable crowd-pleasers you can put on a buffet table. Creamy ricotta, rich tomato sauce, tender pasta, wilted spinach, and a deeply golden cheese topping come together in a dish that feels comforting yet elevated enough for entertaining.

This extra-generous version is scaled to fully fill a standard 13×9 inch half-size catering pan, making it perfect as the vegetarian centerpiece of a buffet spread.

Ingredients 2½ lbs penne or rigatoni 32 oz whole-milk ricotta 12 oz fresh baby spinach (or 2 packages frozen spinach, thawed and thoroughly squeezed dry) 5 garlic cloves, minced 1 can (28 oz) crushed tomatoes 2 cans (14.5 oz each) diced tomatoes 1½ cups heavy cream 2 tsp dried oregano 1½ tsp dried basil 2½ tsp kosher salt, plus more to tast 1 tsp black pepper 3 tbsp olive oil For the Cheese Topping 5 cups shredded mozzarella 1½ cups grated Parmesan Fresh basil or parsley, for garnish

Method

1. Cook the pasta: bring a very large pot of salted water to a boil. Cook pasta 3 minutes less than package directions. Drain and set aside.
   
   
2. Make the tomato sauce: heat olive oil in a large skillet over medium heat. Add garlic; cook 1 minute. Stir in crushed tomatoes, diced tomatoes, oregano, basil, salt, and pepper. Simmer 15–20 minutes until slightly thickened.
   
   
3. Prepare the ricotta mixture: wilt spinach in a skillet or microwave, then squeeze out as much moisture as possible. In a large bowl, combine ricotta, heavy cream, spinach, nutmeg, and ½ cup Parmesan. Mix until smooth.
   
   
4. Assemble: in a very large mixing bowl, combine pasta, tomato sauce, and ricotta mixture. Toss thoroughly so the sauce coats every piece of pasta. Transfer to your 13×9 inch half-size catering pan and spread evenly.
   
   
5. Add the cheese topping: scatter mozzarella and remaining Parmesan evenly over the top.
   
   
6. Bake at 375°F for 40–45 minutes until bubbling and deeply golden brown. Rotate the pan halfway through for even browning. Rest 10 minutes before placing in the buffet setup.
   

Pro Tip
Keep the sauce slightly looser than you think necessary before baking. Pasta continues absorbing liquid while baking and holding in a chafing dish — a slightly creamy texture going in means a luxurious finish on the table.

Chafing Dish Setup

• Keep loosely covered with foil between servings
• Stir gently from the corners occasionally to keep the center creamy
• The cheese topping stays at its best for about 90 minutes — get it on the buffet table early
• Finish with fresh Parmesan or chopped basil just before serving
  

Make-Ahead Tips
Assemble the pasta bake up to 24 hours ahead and refrigerate unbaked. Bake fresh before serving for the best texture and cheese crust. Leftovers reheat beautifully with a splash of cream or milk stirred in before warming.

Serving Ideas

Serve with:

• Garlic Bread
• Caesar Salad
• Roasted Vegetables
  
• Vegan Mushroom Stroganoff
  
• Beef Chili
  
• Garlic Butter Shrimp
  
• BBQ Pulled Pork
  

Scaling This Recipe

This recipe fully fills one 13×9 inch pan for a large crowd. For very large events, make two separate pans — don't try to combine into one larger pan as it won't bake evenly.

Complete Your Spread

Pair this dish with:

• Mac & Cheese
  
• Vegan Mushroom Stroganoff
  
• Thai Green Vegetable Curry