Creamy Spinach Ricotta Bake

This Creamy Spinach Ricotta Bake recipe is an excellent weeknight meal that can be prepped in about 15 minutes.

We are back in the school routine and that means busy! I’m still working remotely, so that does leave more time to cook and meal plan, however, days go by very quickly.

This is especially true when you have kids at two different schools, with different start times like I do this year.

However, I have been doing a much better job of meal planning than in the past and love the simplicity of my method.

Check out my simple meal planning steps lower in this post. Trust me, it’s worth giving it a try!

Ingredients Needed to Make this Creamy Spinach Ricotta Bake

• olive oil
• butter
• minced garlic
• shallots
• Rigatoni pasta (or your favorite pasta)
• egg
• ricotta, part-skim
• lemon juice
• fresh spinach
• reserved pasta water
• black pepper and salt to taste
• shredded mozzarella cheese, divided
• Parmesan cheese

Simple Steps to Make This Simple Creamy Spinach Ricotta Bake Recipe

Choose your favorite type of pasta and cook as directed. I like to choose a pasta like rigatoni or penne for this recipe.

While the pasta is cooking, add the spinach to the colander. Then, once the pasta is done cooking, you can drain it over your spinach, wilting it. (Save 1 cup of of the pasta water and set aside).

Also, you can preheat your oven to 350F at this time.

Next, combine the ricotta, egg, Parmesan cheese, black pepper and salt in a medium bowl until well combined. Then, stir in the reserved pasta water.

Now, in a large skillet, add butter, olive oil and garlic. Cook on low for about 5 minutes or until onions are translucent. Then, stir in the ricotta/egg mixture.

Add the cooked pasta/spinach mix into the ricotta sauce and 1 cup of the mozzarella cheese.

Finally, add the pasta mixture to a 2 quart or 9×13-inch baking dish. Sprinkle the remaining cheese on top of the pasta mix and bake it for 15-20 minutes or until the cheese is melted.

My Simple Steps for Meal Planning

I can’t believe I didn’t start this years ago. It’s so simple.

I literally have a basic spiral notebook that stays on my kitchen counter. I start by writing down dinner ideas and sides on Sunday afternoon/evening.

This is based on what I have on hand. I’ve discovered this is called “reverse meal planning,” something I’ve been basically been doing for years. I just didn’t have a name to go along with it.

First, I look in my fridge, freezers and cupboards to see what is available.

Then, I think about the variety that I want to serve and use what I have in my house. I typically think about it in terms of: pasta, chicken, beef, fish, vegetarian, brinner, Mexican, Asian, etc. I typically have lots of options since I like to buy foods like ground beef and chicken in larger portions and freeze them. I also have at least one or two types of fish in my freezer.

TIP: having a deep freezer is a huge help! This way I can stock up on foods, especially meat, seafood and veggies and have plenty of room to store them.

Savings With Meal Planning

This reverse meal planning is really simple, and cost-effective. Using what you have not only saves money but also reduces food waste.

I shop weekly at Aldi where I stock up on produce, bread/buns, dairy and other grain essentials.

Then, I will pop into Kroger while my kids are at soccer practice with the sole purpose of finding foods that are on clearance.

And whenever there is a great sale on a product we use regularly I will stock up. This works especially well with canned or jarred non-perishable goods like salsa, pasta sauce, beans and fruit.

This reverse meal planning idea is discussed further by one of my favorite bloggers to follow, Crystal, from Money Saving Mom.

Additional Easy Weeknight Pasta Dishes from Chocolate Slopes

Roasted Pork Tenderloin Pesto Pasta

One-Pot Cheesy Southwest Pasta

Baked Cream Cheese Spaghetti

30 Minute Spinach Tortellini Bake

Ground Beef & Spinach Tortellini Skillet