Spinach Baked Ziti
A vegetarian ziti with ricotta and plenty of greens
Baked ziti folded with wilted spinach and a nutmeg-scented ricotta over marinara — a meatless, vegetable-forward casserole that keeps the familiar Italian-American profile.
How it layers, top to bottom
Photography to come
- Browned mozzarellaUncovered, until it blisters
- Ziti + sauceUndercooked by two minutes
- Ricotta, egg, ParmigianoSet, so it slices clean
- Ziti + sauceGenerous — it drinks liquid
- Sauce, on the baseSo nothing catches
Bake at 375°F (190°C) until the centre reaches 165°F (74°C).
This is the classic ricotta baked ziti built around spinach rather than feta or meat, so it stays firmly Italian-American in flavor. Squeezing the spinach dry is the one step that makes or breaks it — excess water is what turns a spinach bake soupy.
Ingredients
Ingredients now scaled for 8 servings.
Equipment
- 9×13-inch baking dish
- Large pot
- Fine sieve or clean towel
Directions
- 1
Heat oven to 375°F (190°C) and bring a large pot of salted water to a boil.
- 2
Squeeze the thawed spinach hard to remove as much water as possible, then stir it into the ricotta with the egg, Parmesan, and nutmeg.
Look for: Filling should be thick, not watery, with the spinach evenly distributed.
- 3
Boil the ziti two minutes short of al dente; drain and toss with half the marinara.
⏲ Undercook pasta: ~8 min
Look for: Firm with a chalky center.
- 4
Spread a little sauce in a greased dish. Add half the pasta, spread all of the spinach ricotta, and scatter half the mozzarella.
- 5
Top with the remaining pasta and marinara, then the rest of the mozzarella.
- 6
Bake covered 20 minutes, then uncovered 15–20 minutes until the top is browned and the edges bubble.
⏲ Bake: ~40 min
Look for: Center hot; cheese golden.
Food safety: Reheat leftovers to 165°F (74°C).
- 7
Rest 10 minutes so the ricotta layer sets before serving.
⏲ Rest: ~10 min
Troubleshooting & common mistakes
- Leaving water in the spinach, which makes the bake soupy.
- Using more sauce than the pasta can carry.
Make-ahead, storage & reheating
- Make ahead
- Assemble up to 24 hours ahead; add 10 minutes to the covered bake from cold.
- Storage
- Refrigerate up to 4 days.
- Freezer
- Freeze baked or unbaked up to 2 months; thaw overnight before reheating to 165°F (74°C).
- Reheating
- Reheat portions covered at 350°F (175°C) until steaming.
Recipe notes
- Fresh spinach works too — wilt about a pound, cool, and squeeze dry before mixing.
FAQ
- Fresh or frozen spinach?
- Both work; frozen is faster, but either must be squeezed very dry to avoid a watery bake.
- Can I add feta?
- You can, but that shifts it toward our Mediterranean spinach-feta bake — try that recipe instead.
Nutrition (estimate)
Per 1 of 8 servings: ~440 kcal, 22 g protein, 50 g carbs, 17 g fat.
Estimated from listed quantities via a standard USDA-based database; approximate, not lab-verified.
Pantry · shelf-stable
Stock the pantry
Shelf-stable staples for this recipe. Fresh cheese, produce, and meat are best bought locally. As an Amazon Associate, ZitiRecipe earns from qualifying purchases.
Equipment · specification-based picks
Equipment for this recipe
Recommendations, not ingredients — chosen on documented specs, not hands-on testing. As an Amazon Associate, ZitiRecipe earns from qualifying purchases.
A deep 9×13 gives baked ziti room for a real cheese layer without overflowing, and glazed ceramic holds heat evenly for browned edges. It goes straight from oven to table.
- Depth:
- ~2.5–3 in (room for a proper cheese top)
- Material:
- Glazed ceramic / stoneware
- Oven-safe:
- Typically to 450–500°F (check the maker)
Best for: A single generous 1-lb batch that goes oven-to-table.
Skip if: Stovetop steps — ceramic is oven/broiler only.
The deep 9×13 dish used for this bake