Spinach Baked Pasta with Creamy Cheese and Garlic

Comforting, cheesy baked pasta doesn’t get much better than this Easy Baked Pasta with Spinach. Ready in under an hour and boosted with protein from cottage cheese plus plenty of spinach, it’s a simple family-friendly dinner everyone will enjoy.

I made this spinach and cottage cheese baked pasta for years before I ever shared it. It was a go-to dish I could put together without thinking, and guests always loved it.

At first I didn’t think it was blog-worthy because it’s so simple, but it’s too good not to share. It’s easy, satisfying, and reliably delicious.

Why you will love this recipe:

• No chopping required. The recipe is quick and straightforward to assemble.
• Make-ahead friendly. You can assemble it earlier in the day or the day before and bake when ready.
• Excellent leftovers. Baked pasta often tastes even better the next day as the flavors meld.

Recipe Ingredients:

• Pasta: Short pasta like rotini, penne, or shells works best. Cook to al dente. Gluten-free or whole wheat pasta can be used—avoid overcooking.
• Spinach: Frozen spinach is convenient because you can wring out excess water. Fresh baby spinach works too—add a few handfuls to the hot pasta and let it wilt.
• Marinara sauce: Use your favorite store-bought or homemade marinara. If you like heat, try an Arrabbiata-style sauce.
• Egg: Helps bind the filling; it can be omitted if needed.
• Cottage cheese: Small-curd cottage cheese gives protein and a pleasant texture. Full-fat styles yield a richer result, but any variety will work.
• Mozzarella: Freshly shredded melts best, but pre-shredded is fine in a pinch.
• Parmesan cheese: Freshly grated if possible for the best flavor.
• Garlic: Fresh minced garlic preferred; substitute 1/2–3/4 tsp garlic powder if needed.
• Seasoning: Italian seasoning, crushed red pepper, salt, and cracked black pepper. Adjust to taste.
• Fresh herbs: Optional garnish of chopped basil or parsley.

How to make this recipe:

• Preheat oven to 375°F. Cook pasta according to package directions until al dente, drain, and set aside.
• In a bowl combine cottage cheese, egg, grated Parmesan, 1 cup mozzarella, minced garlic, Italian seasoning, crushed red pepper (to taste), salt, and cracked pepper. Mix until combined.
• If using frozen spinach, thaw and squeeze out all excess water. Add the spinach to the cheese mixture and stir to combine.
• Toss the cooked pasta with the cheese and spinach mixture until evenly coated.
• Lightly oil a 9×13-inch baking dish. Spread half the marinara sauce in an even layer across the bottom. Add the pasta mixture and spread evenly.
• Pour the remaining marinara over the pasta, making sure the noodles are well coated so they don’t dry out. If not baking immediately, cover and refrigerate.
• Bake for 30–35 minutes until the filling is bubbling. Remove and sprinkle with the remaining mozzarella (add more if you like), then return to the oven for 8–10 minutes until the cheese is melted and beginning to brown.
• Let cool 5–10 minutes before serving. Garnish with chopped basil or parsley and serve with a salad or garlic bread if desired.

Try these other dinner recipes:

• Slow Cooker Sweet Potato Chili
• Simple No Boil Lasagna
• Simple Ground Beef Pasta Skillet
• Protein Baked Mac and Cheese
• Pumpkin Ricotta Pasta Bake
• One Pot Chili Mac and Cheese
• Avocado Pesto Pasta

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