This easy recipe has become one of my top favorite dinners over the past few years! Especially when the weather is cooler and I’m craving a cozy, warm, comforting pasta dish. It’s casual enough for everyday dinners, but fancy enough for get togethers. And SUPER easy to make!
Made with wholesome spinach, creamy ricotta, shredded cheddar and mozzarella, and large elbows, this is a pasta recipe that my kids always get excited about. Every bite is flavorful, full of creamy cheesy goodness, and next-level good!
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Table of Contents
Spinach Ricotta Pasta 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 Pasta With Ricotta and Spinach
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!
Spinach Ricotta Pasta Variations
This easy Spinach Ricotta Mac & Cheese is already loaded with creamy, cheesy goodness, but there are so many fun ways to make it your own! Whether you’re looking to switch things up or tailor it to what’s in your fridge, here are a few simple variations to try:
- Add More Veggies – Toss in sautéed mushrooms, roasted red peppers, or steamed broccoli for extra color and flavor.
- Make It Spicy – Mix in a pinch of crushed red pepper flakes or a swirl of sriracha to give it a little kick!
- Protein-Packed Version – Stir in cooked shredded chicken or ground turkey for even more protein and a heartier dish.
- Gluten-Free Option – Use your favorite gluten-free pasta and swap the whole wheat flour for a 1:1 gluten-free flour blend.
- Pesto Twist – Add a spoonful of basil pesto into the cheese sauce for a fresh, herby layer of flavor. This is SO good!
- Baked & Extra Crispy – Go all in on that topping! Add more crushed crackers or even panko breadcrumbs and bake until golden and bubbly.
Tips for Making Spinach Ricotta Pasta
- 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!
What to Serve With Ricotta Spinach Pasta
This creamy pasta can totally stand on its own, but if you’re looking to round it out into a full meal, here are some simple and delicious ideas to serve with it:
- A Light Side Salad – Try it with this Pear & Goat Cheese Salad or Sun-Dried Tomato & Arugula Lentil Salad!
- Roasted Veggies – Oven-roasted carrots, zucchini, or Brussels sprouts go perfectly with this cozy pasta.
- Garlic Bread or Toasted Sourdough – Because let’s be honest…mopping up that cheesy sauce with a crusty bread is a must!
- Lemon Roasted Chicken – For extra protein, pair with Lemon Pepper Chicken or keep it simple with rotisserie chicken.
- Soup Starter – A small bowl of Homemade TomatoSoup makes a comforting combo.
How to Store Ricotta Spinach Pasta
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!
Ricotta Spinach Pasta
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!
Julie says:
I had some crackers with Rosemary in them and that was so good with your Mac and cheese! I decided to just throw mine under the broiler for a minute to brown the topping because everything else was piping hot already! Perfect easy but slightly elevated Mac and cheese!
Jar Of Lemons replied:
Sounds so good! Thanks for the review, Julie. 🙂
Cari says:
Found this recipe while searching for something to use some leftover ricotta. It’s a win for sure. Don’t bother cooking your pasta ahead (I never do). It softens up plenty in the ovens especially if you’re making this ahead. I added some shredded chicken as well. Delicious
Jar Of Lemons replied:
Thanks, Cari! I’m glad you enjoyed this recipe 🙂
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!!
Jeannine replied:
Doesn’t have to be whole wheat flour. I don’t want to buy a bag just foe this. And what type of whole wheat crackers?
Christine McMichael replied:
Not at all! Regular all-purpose flour is great. And really any type of crackers work as well!
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.