Pasta Spinach bake

I have always tailored meals to my 9 kids and what they are willing to eat as well as what they like. I had a bakery of sorts on one of the compounds in Riyadh, made sweets for a very wealthy man three times a week, had dessert nights with lady friends on the compound, but the most fun and rewarding cooking has always been for my kids!  So I am always trying to create new and different recipes or tweak ones so that they will like them. While comfort food for the kids tends to be rice and some type of Arabic food, they also love pasta. So, this pasta with homemade Marinara sauce, ricotta and layers of vegetables is a big hit with the kids!

After you read this recipe it might occur to you that this seems like lasagna, well it is! I find I can add spinach and more vegetables  and call it pasta bake, the kids love it and don’t question the vegetables much!


1 batch of Marinara sauce of your choice- I have mine listed under favorite recipes

1 package pasta of your choice

1-15 ounce container ricotta cheese

1 cup frozen spinach cooked according to package directions

1 zucchini, peeled, washed and sliced

1/2 tsp. basil

1 tsp. salt or to taste

1 onion chopped

1 cup mozzarella cheese, grated

1/4 cup parmesan cheese


Preheat oven to 350 degrees

In a bowl, mix the ricotta cheese, Parmesan cheese, spinach and 1/4 tsp. salt


Boil the pasta until done, but firm, drain. Mix pasta with ricotta mixture.


Saute onion in olive oil, add zucchini, salt and basil. Cook until soft.

In a 9X13 ovenproof pan, pour enough sauce to cover bottom of pan.


Spoon enough pasta to make a layer,


Top with  a layer of vegetables, sprinkle a little mozzarella cheese, continue layering pasta, vegetables, cheese and sauce. One half of this pan is no cheese that is why it looks different!



Cover well and bake for 30 minutes. Remove from oven and serve.


69 thoughts on “Pasta Spinach bake

  1. Ah Lynz yum yum yum, I do almost identical, but with tuna and not Spinach, I really like the inclusion of Spinach.
    Do you think it would work with Kale – as this has just hit the markets this week, and you know how I like to eat seasonally. xx

    Liked by 1 person

  2. This reminds me of the very first dish my nephew learnt how to make, back when he was still in primary school (under supervision, of course). He’s quite a finicky eater so my sister hoped that he’d eat if if he’d made it himself! It worked… mostly. 🙂 He’s cooked it for me a few times when I’ve visited. I might have to show him this version.


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