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Week 26: Spinach and Tomato Baked Ziti

I love any kind of pasta bake because they are so simple to make, and the results are always amazing.

This pasta bake is based on my mom’s spinach and vegetable sauce, and it is filled with both creamy ricotta and your favorite tomato sauce.

Honestly, you don’t even need to use ziti or penne pasta for this recipe. Feel free to use any kind of pasta, they all work!

I recommend using fresh mozzarella on the top for a nice crunch and cheese pull, but pre-shredded mozzarella will also work just fine.




  • 1/2 a box of ziti

  • 1 onion, chopped

  • 1 zucchini, chopped

  • 2 cups spinach

  • 1/3 cup ricotta

  • 1/4 cup parmesan

  • 1/3 cup tomato sauce of choice


  1. Boil the pasta according to the box’s instructions and set aside.

  2. In a pan over medium-high heat, sauté onions, zucchini, and salt/pepper until the onions are caramelized. Stir in the spinach and cook until they are wilted. Add it to a blender, and mix until it's a thick sauce.

  3. Preheat your oven to 400 degrees F, and mix the ricotta and parmesan in a small bowl.

  4. Now, in a casserole pan, layer in this order: pasta, ricotta and parmesan filling, spinach sauce, more pasta, and tomato sauce. Finally, top with the mozzarella cheese.

  5. Bake for 15 minutes and serve!


- The Bored Baker 👩🏽‍🍳


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