Lemon Ricotta Spinach Baked Gigli Pasta
Lemon Ricotta Spinach Baked Gigli Pasta
Ingredients
For the Pasta
- 12 ounces gigli pasta
- 1 tablespoon olive oil
For the Ricotta Filling
- 10 ounces fresh spinach, roughly chopped
- 15 ounces whole milk ricotta cheese
- 1/2 cup Parmesan cheese, grated
- 1/2 cup mozzarella cheese, shredded
- 1 egg
- 1 teaspoon lemon zest
- 2 garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Sauce
- 24 ounces marinara sauce
- 1/2 cup vegetable broth
For Topping and Garnish
- 1 cup mozzarella cheese, shredded
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
Bring a large pot of salted water to a boil. Add the gigli pasta and cook according to package directions until al dente (firm to the bite). Drain the pasta thoroughly and set aside.
⏱️ 10 min
- 3
In a large skillet, wilt the fresh spinach over medium heat for 2-3 minutes, stirring occasionally. Transfer the wilted spinach to a colander, allow it to cool slightly, then squeeze out as much excess water as possible. Roughly chop the spinach.
⏱️ 5 min
- 4
In a large mixing bowl, combine the whole milk ricotta cheese, 1/2 cup grated Parmesan cheese, 1/2 cup shredded mozzarella cheese, egg, lemon zest, minced garlic, dried oregano, salt, and freshly ground black pepper. Add the chopped spinach and mix well until all ingredients are thoroughly combined.
⏱️ 10 min
- 5
Pour the marinara sauce into the prepared baking dish, spreading it evenly across the bottom. Stir in the vegetable broth to slightly thin the sauce.
⏱️ 2 min
- 6
Add the cooked gigli pasta to the large mixing bowl with the ricotta-spinach filling. Add the 1 tablespoon of olive oil. Gently toss until the pasta is evenly coated with the filling. Spread this pasta and filling mixture evenly over the marinara sauce in the baking dish.
⏱️ 10 min
- 7
Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the pasta mixture.
⏱️ 1 min
- 8
Bake for 25-30 minutes, or until the cheese is melted and bubbly and the sauce is heated through. For a golden-brown top, you may broil for the last 2-3 minutes, watching carefully to prevent burning.
⏱️ 30 min•🌡️ 375
- 9
Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh chopped parsley.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Ricotta Spinach Baked Gigli Pasta
Ingredients
For the Pasta
- 12 ounces gigli pasta
- 1 tablespoon olive oil
For the Ricotta Filling
- 10 ounces fresh spinach, roughly chopped
- 15 ounces whole milk ricotta cheese
- 1/2 cup Parmesan cheese, grated
- 1/2 cup mozzarella cheese, shredded
- 1 egg
- 1 teaspoon lemon zest
- 2 garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Sauce
- 24 ounces marinara sauce
- 1/2 cup vegetable broth
For Topping and Garnish
- 1 cup mozzarella cheese, shredded
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
Bring a large pot of salted water to a boil. Add the gigli pasta and cook according to package directions until al dente (firm to the bite). Drain the pasta thoroughly and set aside.
⏱️ 10 min - 3
In a large skillet, wilt the fresh spinach over medium heat for 2-3 minutes, stirring occasionally. Transfer the wilted spinach to a colander, allow it to cool slightly, then squeeze out as much excess water as possible. Roughly chop the spinach.
⏱️ 5 min - 4
In a large mixing bowl, combine the whole milk ricotta cheese, 1/2 cup grated Parmesan cheese, 1/2 cup shredded mozzarella cheese, egg, lemon zest, minced garlic, dried oregano, salt, and freshly ground black pepper. Add the chopped spinach and mix well until all ingredients are thoroughly combined.
⏱️ 10 min - 5
Pour the marinara sauce into the prepared baking dish, spreading it evenly across the bottom. Stir in the vegetable broth to slightly thin the sauce.
⏱️ 2 min - 6
Add the cooked gigli pasta to the large mixing bowl with the ricotta-spinach filling. Add the 1 tablespoon of olive oil. Gently toss until the pasta is evenly coated with the filling. Spread this pasta and filling mixture evenly over the marinara sauce in the baking dish.
⏱️ 10 min - 7
Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the pasta mixture.
⏱️ 1 min - 8
Bake for 25-30 minutes, or until the cheese is melted and bubbly and the sauce is heated through. For a golden-brown top, you may broil for the last 2-3 minutes, watching carefully to prevent burning.
⏱️ 30 min•🌡️ 375 - 9
Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh chopped parsley.
⏱️ 5 min