Breakfast recipe · from the recipe book

Ricotta Spinach Pasta Breakfast Bake

Name: Ricotta Spinach Pasta Breakfast Bake
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 8 oz (225 g) Pasta, dry, short shapes such as penne; 10½ cups (2,500 g) Water, for boiling; ¾ tsp (4 g) Salt; 1 tbsp (14 g) Olive oil; 1 medium (110 g) Yellow onion, finely diced; 3 cloves (9 g) Garlic, minced; 2¾ cups sliced (200 g) White mushrooms, sliced; 1 medium (119 g) Red bell pepper, diced; 4 cups loosely packed (120 g) Baby spinach; 1⅓ cups (350 g) Part-skim ricotta; 3 large (150 g) Eggs; ¾ cup (180 ml, 180 g) Milk, 2%; ¼ tsp (0.5 g) Ground nutmeg; ½ tsp (1 g) Black pepper; ½ cup leaves (12 g) Fresh basil, torn; ½ cup grated (45 g) Grated Parmesan

Tender pasta folded into a creamy roasted-pepper and ricotta sauce with eggs, spinach and mushrooms, baked under a crisp, nutty Parmesan crust.

Oven
1 hr 5 min · 30 min hands-on
Serves 4
Vegetarian

46–60 g carbs
Protein 30 g+

Ingredients

8 oz225 gPasta, dryshort shapes such as penne
10½ cups2,500 gWaterfor boiling
¾ tsp4 gSalt
1 tbsp14 gOlive oil
1 medium110 gYellow onionfinely diced
3 cloves9 gGarlicminced
2¾ cups sliced200 gWhite mushroomssliced
1 medium119 gRed bell pepperdiced
4 cups loosely packed120 gBaby spinach
1⅓ cups350 gPart-skim ricotta
3 large150 gEggs
¾ cup (180 ml)180 gMilk, 2%
¼ tsp0.5 gGround nutmeg
½ tsp1 gBlack pepper
½ cup leaves12 gFresh basiltorn
½ cup grated45 gGrated Parmesan

Steps

Preheat the oven to 375°F (190°C) and lightly coat a 9-by-13-inch baking dish with a little of the olive oil.
Bring the water to a boil in a large pot with half the salt, add the pasta and cook 2 minutes less than the package says; drain and set aside.
Warm the remaining olive oil in a large skillet over medium heat, add the onion and cook 4 minutes until soft.
Add the mushrooms and red bell pepper and cook 6 minutes until the mushrooms are browned; stir in the garlic for 30 seconds.
Add the spinach and stir just until wilted, then take the skillet off the heat.
In a large bowl, whisk the eggs, milk, ricotta, nutmeg, black pepper and the remaining half of the salt into a smooth, creamy sauce.
Fold the drained pasta, the vegetable mixture and the basil into the ricotta sauce, then spread it in the baking dish.
Scatter the Parmesan evenly over the top.
Bake 30 to 35 minutes until the top is golden and the center is set and reaches 160°F (71°C).
Rest 5 minutes before cutting into 4 portions.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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Ricotta Spinach Pasta Breakfast Bake

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