Ricotta Penne Pasta Bake

Ricotta Penne Bake by alimentageuse.com #dinner #vegetarian #pasta

So I’m sure many of you have learned the terrible curse of Costco. It is a magical place where things are sold in bulk and are slightly cheaper per unit. Therefore, it becomes a better value for your money. Hooray! What a magical place. However, then you go and buy a massive tub of ricotta cheese you thought you were going to turn into cannolis, but then you realize that you don’t have time to deep fry like a bajillion cannolis to use up this ricotta. So the ultimate question I had was, WHAT DO YOU DO WITH ALL THIS FREAKING RICOTTA CHEESE?

You slowly whittle it down by baking things that have some ricotta in them. I’m down to probably 1/4 of the tub by now, but I cannot wait until I’m done with it. It’s delicious stuff, I swear, but it’s making me eat things I don’t usually eat. Like pasta. Or 12 donuts. It’s getting a little ridiculous up in here. I bet my cholesterol levels are wondering why I’m consuming so much cheese. I mean, I love cheese, so this badboy is full of cheese for you cheese-lovers out there. Sorry friends but this is definitely NOT vegan.

Ricotta Penne Bake by alimentageuse.com #dinner #vegetarian #pastaRicotta Penne Bake

I’m getting a little nervous for Saturday (tomorrow) because I gotta bake 100 donuts for the Vegan Bake-Off! Plus more to plate. EEP! Excitement! I’m pretty pumped. I’m excited to meet all the other bakers and eat lots of delicious desserts! Prepare yourself for a ton of photos on the facebook page (which if you haven’t liked get, please go like in the sidebar!) and lots of pictures in the next post. I have friends coming with me and we’re going to fangirl over all the delicious desserts.

But back to this pasta bake. I don’t usually like pasta, because I feel guilty for eating all the carbs and cheese. But seriously I am a fan of this concoction. I kind of made it up and tried to improvise, and I think it worked more or less. I tried to keep measurements as convenient as possible, but I had one jar of pasta sauce (550 mL of PC Sweet Basil) and I only ended up using about half the jar. I guess that would be about a cup of pasta sauce, but I felt like I had used a lot more.

Anyway, it’s a pretty flexible recipe, so feel free to sub in cottage cheese of ricotta, or add more vegetables or something. I feel like zucchini would be delicious in a layer somewhere along with the spinach.

Ricotta Penne Bake by alimentageuse.com #dinner #vegetarian #pasta

Ricotta Penne Pasta Bake
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
  • 1 box penne (I used PC Penne Rigate, 454g)
  • 1 heaping cup of pasta sauce, divided (I used PC Sweet Basil Pasta Sauce)
  • 1 cup ricotta cheese (you can sub cottage cheese)
  • ¾ cup parmesan cheese, grated
  • 2 heaping cups mozzarella cheese, grated
  • 1 egg
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • black pepper to taste
  • 3 cups fresh spinach
  1. Cook pasta in salted boiling water until al dente. Drain. Set aside.
  2. Spread a moderate layer of pasta sauce (1/3 cup) on the bottom of a glass or ceramic baking dish. (Keeps it from sticking)
  3. Mix the remaining ⅔ cups pasta sauce, 1 cup ricotta, 1 egg, parmesan cheese, and ½ cup mozzarella. Add black pepper to taste, and mix in garlic powder and onion powder.
  4. Mix the pasta with the cheese mixture, then spread half the pasta over the pasta sauce in the pan.
  5. Add a layer of spinach, using all the spinach.
  6. Sprinkle a little bit of mozzarella on top of the spinach.
  7. Spread the other half of pasta on top of the spinach layer.
  8. Sprinkle the remaining mozzarella cheese on top as a nice layer that keeps all the moisture from the pasta from baking out.
  9. Bake in the oven at 350F for about 30 minutes until the cheese has melted.

See an ingredient listed that’s not in your pantry?

No problem! Check out my substitutions page to see if you can use an ingredient that you DO have in your pantry, or for ways to make this recipe vegan, gluten-free, etc. =)
About Lisa Le

Lisa is the twenty-something, nerdy, procrastinating, feminist blogger and photographer behind Je suis alimentageuse. She loves lemons, avocado, butternut squash, and is a bookworm.


  1. This Penne dish was amazing! Even my 1 year old who normally avoids spinach ate his all up. I featured this recipe in my latest weekly meal plan on my blog, thank you!
    Emily : RainbowDelicious.com recently posted…Meal Plan: Winter Week 10My Profile


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