Dinner is SERVED. This Spinach & Ricotta Pasta Bake is super simple to make, it’s meatless vegetarian, and it only has a few ingredients. It starts off with a whole wheat pasta. I used some odds and ends of small pasta that I had on hand; some elbow and some shells that I put together to make a full 10 ounces of noodle. Of course, it’s lightened up with reduced fat cheeses, both with the mozzarella and with the ricotta which goes along with a full 16 ounces of spinach!

I did decide to use a jarred pasta sauce to keep it extra simple. But if I had any leftover sauce stored in the freezer, I would have used that instead. So feel free to use your favorite tomato based spaghetti sauce or marinara here. And you’ll want to reach each part individually so that you really get the flavor through it all that you want.

This makes a BIG amount of pasta, so be prepared to have leftovers if you’re not feeding a rather large family. Seriously, we’ve had it two nights in a row and have barely gotten through half of it so far. I’m pretty sure this is where I live now, in a giant heaping bowl of spinach and ricotta goodness. And I’m fine with that.

You can reheat this easily with a quick zap in the microwave, so it makes great leftovers or even lunch the next day or two.

Step-by-Step Photos: