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Dinner recipe · from the recipe book

Baked Ziti with Spinach, Mushrooms and Ricotta

Tender pasta tossed in garlicky marinara with sautéed mushrooms, layered with a creamy nutmeg-scented spinach ricotta and baked under bubbling, browned mozzarella.

Baked Ziti with Spinach, Mushrooms and Ricotta

Ingredients

  • 14 oz400 gPasta, dryziti or penne
  • 2⅔ cups700 gMarinara sauce
  • 1¾ cups425 gPart-skim ricotta
  • 6⅔ cups loosely packed200 gBaby spinachroughly chopped
  • 3¼ cups sliced225 gWhite mushroomssliced
  • 1 medium110 gYellow onionfinely chopped
  • 4 cloves12 gGarlicminced
  • 1 tbsp14 gOlive oil
  • 1 large50 gEggsbeaten
  • 6 oz170 gPart-skim mozzarellashredded
  • ⅓ cup grated30 gGrated Parmesan
  • ¼ tsp0.5 gGround nutmeg
  • 1 tbsp2 gDried basil
  • ½ tsp1 gBlack pepper
  • ¼ tsp0.5 gCrushed red pepper

Steps

  1. Heat the oven to 375°F (190°C) and lightly oil a 9x13-inch baking dish.
  2. Cook the pasta in a large pot of boiling water for 2 minutes less than the package says, then drain.
  3. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Cook the mushrooms and onion until browned and soft, about 8 minutes, then add the garlic, dried basil and red pepper flakes for 1 minute.
  4. Add the spinach to the skillet and stir until just wilted, about 2 minutes. Remove from the heat.
  5. In a bowl, mix the ricotta, egg, half the Parmesan, the nutmeg and black pepper.
  6. Toss the drained pasta with the marinara and the mushroom-spinach mixture.
  7. Spread half the pasta in the dish, dollop the ricotta mixture over it, then top with the rest of the pasta.
  8. Scatter the mozzarella and remaining Parmesan over the top. Cover with foil and bake 20 minutes.
  9. Uncover and bake 15 minutes more, until bubbling and golden and the center reaches 160°F (71°C).
  10. Rest 10 minutes before serving.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 19, 2026.

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