The ULTIMATE fall dinner or side dish! All of your favorite things about classic mac & cheese, but taken up a notch with ricotta cheese, spinach, and comforting elbows pasta. You can even add mushrooms or chicken!
This recipe is family friendly, but also made to impress. Casual enough for everyday dinners, fancy enough for get togethers. And SUPER easy to make! Enjoy every bite and put the fun in mac & cheese with this Spinach Ricotta Mac & Cheese recipe!
RELATED: Mac and Cheese Stuffed Acorn Squash
Table of Contents
Ingredients
I love how the ingredients in this recipe are simple and easy to find. Here are a few notes about what you’ll need for this delicious ricotta mac & cheese as well as how to make substitutions as necessary!
Large Elbows Pasta – I used large elbows in this recipe, but the regular elbows size works great, too!
Spinach – Wholesome spinach adds nutrition and flavor. It’s so good! If you don’t like the texture of spinach, feel free to chop it up before adding it to the recipe.
Ricotta – Creamy ricotta takes this mac & cheese up a notch!
Onion/Garlic – I used freshly chopped yellow onion and minced garlic, but feel free to use onion powder and garlic powder if necessary (about 1-2 teaspoons of each).
Broth – Chicken or vegetable broth both work great in this recipe!
Milk – Whole, regular, or even unsweetened almond milk are all great options.
Whole Wheat Flour – This helps to thicken the sauce. All-purpose flour works great, too!
Shredded Cheese – The shredded cheese in this recipe is a combination of both mozzarella and cheddar.
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How to Make Spinach Ricotta Mac & Cheese
Making Spinach Ricotta Mac & Cheese is actually incredibly easy! Here’s how to make it in 30 minutes or less:
- Cook the pasta according to directions.
- Sauté the onion and garlic in olive oil in an oven-safe sauce pan or skillet.
- Add in the milk, broth, and flour, whisking until it thickens and reduces.
- Mix in the ricotta and shredded cheese until melted.
- Add the pasta and spinach.
- Top with crumbled crackers and parmesan (optional), then bake for a few minutes in the oven!
Take It Up A Notch
Want to really take things to the next level? Add grated parmesan and crumbled whole wheat crackers over the top of this mac & cheese. Bake in the oven for about 10 minutes. SO GOOD and definitely worth it!
Tips For Success
- It’s best to let the ricotta get to room temperature before adding to the recipe.
- If the ricotta is cold, add a little bit of the warm creamy sauce and mix into the ricotta before adding into the sauce pan.
- Fully remove from heat before adding in the spinach.
- If the cheesy sauce is too thick, add more milk or broth (a Tablespoon at a time). If it’s too thin, add more whole wheat flour until it’s the right consistency!
How to Store Spinach Ricotta Mac & Cheese
Once the recipe has cooled, this Spinach Ricotta Mac & Cheese can be stored in an airtight container in the refrigerator for 3-5 days. It can also be frozen for up to 3 months!
To reheat, simply place in a microwave safe container and heat up for 2-3 minutes at a time until it’s evenly warm, stirring often. To reheat in the oven, place in an oven safe container and add a little bit of extra milk to the the dish. Heat for about 15-20 minutes, stirring often.
More Comforting Pasta Recipes You’ll Love
- Creamy Pumpkin Pasta Recipe
- 10-Minute Avocado Pasta Sauce
- Chicken Tomato Pesto Burrata Pasta
- Spinach & Mushroom Vegetarian Lasagna
- Creamy Salmon Pasta Recipe
Did you make this recipe? Be sure to give it a rating below and tag your photos @jar.of.lemons!
Spinach Ricotta Mac & Cheese
Equipment
Ingredients
Spinach Ricotta Mac & Cheese
- 12 ounces large elbows pasta
- 1/4 cup olive oil
- 2 teaspoons minced garlic
- 1/2 cup finely chopped yellow onion
- 1 1/3 cups milk
- 2 1/4 cups chicken broth
- 1/4 cup whole wheat flour
- salt/pepper (to taste)
- 1 cup ricotta
- 1 cup shredded mozzarella
- 1 cup shredded cheddar
- 4-5 cups spinach
Topping (Optional)
- 8 whole wheat crackers, crumbled (optional)
- 1/4 cup grated parmesan (optional)
Instructions
- Preheat the oven to 350 degrees F (if adding crackers and parmesan topping).
- Cook the pasta according to directions.
- In a large sauce pan, sauté the garlic and onion in olive oil for about 2-3 minutes over medium-high heat.
- Add in the milk, broth, and flour.
- Let simmer and whisk until the sauce thickens and reduces, about 5-6 minutes.
- Add in the ricotta, mozzarella, and cheddar cheeses.
- Continue to whisk and cook until the sauce is thick and creamy, about 4-5 minutes.
- Remove from heat and add in the spinach and cooked pasta.
- Top with crumbled whole wheat cracks and grated parmesan, then bake in the oven for about 8-10 minutes (optional).
- Serve and enjoy!
Notes
- It’s best to let the ricotta get to room temperature before adding to the recipe.
- If the ricotta is cold, add a little bit of the warm creamy sauce and mix before adding into the sauce pan.
- Full remove from heat before adding in the spinach.
- If the cheesy sauce is too thick, add more milk or broth (a Tablespoon at a time). If it’s too thin, add more whole wheat flour until it’s the right consistency!
Calista Renfro says:
This has been amazing though I do less spinach due to the weird texture it makes in my mouth, and I’ve added mushrooms and chicken to make it more unique. I was wondering if you could publish what the serving size is for this dish (in cups or grams, whatever works)?
Christine McMichael replied:
Glad you’re loving the recipe!! Love the additions, that sounds so yummy. I would say the serving size is right around 2 cups!
Ramona says:
I haven’t made mac and cheese in a long time and you have convinced me with this recipe! Thank you for sharing this, I cant wait to try it out!
silvia says:
Ricotta is not a cheese that comes to mind when making mac and cheese, but wow, it is amazing. The dish was creamy and delicious and I love the spinach touch for color and texture.
Natalie says:
What a lovely dinner idea for my family. Just what I needed. Light and healthy. I love added ricotta and greens. I will definitely prepare this tonight. Thanks!
Chenée says:
What a delicious twist on Mac and cheese! I love the addition of spinach and ricotta, and the topping was perfect!
Tristin says:
My kids are going to devour this Mac and cheese, I’m fortunate that they actually really love spinach.
Loreto and Nicoletta says:
We love this, a Mediterranean spin on an American classic. Great use if Ricotta, and it looks so crey with the succulent spinach and well cooked pasta. Really need to try this! Thank you!❤
Farrukh Aziz says:
Adding this little touch of spinach and ricotta enhances mac & cheese! Its better than the basic one, thats for sure!
Marie says:
This is such a scrumptious casserole! I loved the combination of creamy cheeses and spinach, and the crunchy touch of hazelnuts was just perfect!
Sharon says:
The creamy ricotta in this mac and cheese recipe adds such a creamy and delicious flavor. So good!
Jessica says:
Never used ricotta in mac and cheese before but it was amazing!!
Gloria says:
This is definitely mac and cheese at a whole new level of yum. My family would welcome this any night of the week. What a great brunch recipe too.