Baked Ziti with Spinach Recipe

Baked ziti is a comforting family favorite, and adding spinach is a simple, delicious way to boost the veggie content without anyone noticing. This version is generous, easy to prepare, and ideal for Meatless Monday or any night you want hearty, satisfying pasta-bake comfort food. It reheats well, freezes beautifully, and can be assembled ahead for even easier weeknight dinners.

Baked Ziti with Spinach

This casserole serves about eight generous portions, so smaller families will likely have leftovers for lunches or freezer meals. It’s an excellent make-ahead dish: assemble it, refrigerate overnight, and let it sit at room temperature for about 30 minutes before baking. Serve with a crisp garden salad for a complete meal.

More Pasta Bake Ideas

Baked Pasta with Sausage and Spinach
Spinach Lasagna Roll Ups
Baked Beef and Cheese Manicotti
Baked Broccoli Macaroni and Cheese
Chicken Sausage and Peppers Macaroni Casserole

Baked Ziti with Spinach — Recipe Overview

This baked ziti is a lower-fat, vegetable-forward casserole that combines tender pasta with a garlicky tomato and spinach sauce, creamy ricotta, and melty mozzarella. It’s simple to scale and can be adapted with different cheeses, added vegetables, or cooked proteins if desired.

Yield: 8 servings

Serving size: about 1/3 scant cup (as listed)

Prep time: 10 mins • Cook time: 35 mins • Total: 45 mins

Ingredients

12 oz uncooked ziti (regular, whole wheat, or gluten-free)
28 oz crushed tomatoes
1 tsp olive oil
3 cloves garlic, minced
10 oz frozen spinach, thawed and drained
1 tsp dried oregano
2 tbsp chopped fresh basil
Kosher salt and freshly ground black pepper, to taste
8 oz fat-free ricotta
1/4 cup grated Parmesan cheese
2 cups shredded part-skim mozzarella (about 8 oz)
Olive oil cooking spray or a light coating of oil for the pan

Instructions

Preheat the oven to 375°F (190°C). Lightly oil or spray a 9×13-inch baking dish and set aside.
Bring a large pot of salted water to a boil. Cook the ziti until just shy of al dente (about 3–4 minutes under the package time), since it will finish cooking in the oven. Drain the pasta and return it to the pot.
Meanwhile, heat 1 teaspoon olive oil in a medium saucepan over medium heat. Add the minced garlic and sauté briefly until fragrant, about 30 seconds to 1 minute; do not let it brown.
Add the thawed, well-drained spinach to the pan along with the crushed tomatoes. Stir in the dried oregano, chopped fresh basil, salt, and pepper. Simmer for about 5 minutes to meld the flavors and heat the spinach through.
Pour the tomato-spinach sauce over the cooked pasta. Add half of the shredded mozzarella, the grated Parmesan, and the ricotta cheese. Stir gently until the cheeses are evenly distributed and the pasta is well coated.
Transfer the pasta mixture to the prepared baking dish and spread it evenly. Sprinkle the remaining mozzarella over the top, then cover the dish with foil.
Bake for about 30 minutes, or until the cheese is melted, bubbly, and the edges are lightly browned. Remove the foil for the last 5–10 minutes if you prefer a more golden top. Allow the casserole to rest for 5 minutes before serving.

Cook Tips and Variations

For added protein, stir in cooked ground turkey or Italian sausage before baking.
Fresh spinach can be used in place of frozen; sauté and wilt it first and squeeze out excess moisture.
To make ahead: assemble the dish, cover, and refrigerate up to 24 hours. Remove from the fridge about 30 minutes before baking to take the chill off.
Freezer-friendly: bake, cool completely, then freeze in portions or as a whole. Reheat covered at 350°F until heated through.

Nutrition Highlights (per serving)

Calories: 296 kcal • Protein: 16 g • Carbohydrates: 44 g • Fat: 7 g • Fiber: 5.5 g • Sodium: ~524 mg

Final Note

This baked ziti with spinach is a reliable crowd-pleaser that brings comforting pasta flavors and an easy way to add leafy greens. It’s an excellent recipe to meal-prep for busy weeks and to enjoy as comforting leftovers.