This post is sponsored by BabbleBoxx.com on behalf of Bertolli®.
Comforting pasta dishes are one of my favorite family meals. Especially when it is as easy to make as this recipe for Spinach Alfredo Baked Ziti. Made with a surprise new alfredo sauce from Bertolli®, this wholesome baked pasta dish combines convenience and fresh ingredients for a tasty main dish or side.
BONUS: Sign up for #BertolliSundaySupper for family dinner ideas + inspiration.
Spinach Alfredo Baked Ziti
Print this recipe, add it to your keeper file, and get ready to enjoy this scruptious alfredo-style baked ziti. Your family is going to love it. Gooey, melted cheese with a ricotta blend inside, wrapped around tender pasta? Yeah. Go for it!
Before I take all of the credit for this idea, I’ve got to give a shout out to our friends at Bertolli®. Bertolli has always been a pantry favorite of mine because they make the best pasta sauce with Tuscan-inspired recipes.
Bertolli would also like to invite you to Sunday Supper. Click here to get inspired and get around the table with delicious family dinner ideas.
Now they have created a NEW Alfredo Sauce featuring Cauliflower and Milk. You won’t believe the creamy flavor with less fat and calories. Combining cauliflower, fresh milk, and aged parmesan, discover a lighter take on our delicious classic Alfredo sauce. Learn more about it here.
The great thing about this recipe is that it requires very little prep. In just a few minutes you will be ready to pop this baked ziti recipe into the oven.
Ingredients Needed for this Baked Ziti Recipe:
- Bertolli® Creamy Alfredo Sauce with Cauliflower & Milk
- Ricotta cheese
- Mozzarella cheese
- Fresh basil
- Black pepper
- Ziti pasta
- Fresh baby spinach leaves
- Parmesan cheese
- Bread crumbs
We used whole milk ricotta for this recipe. To add even more fresh flavor, we used chopped, fresh basil and tender baby spinach.
TIP: I really like ziti pasta for this recipe. The large, hearty noodles really soak up all the pasta sauce and cheese. You can also use rigatoni or penne pasta if you’d like.
This recipe uses the best pasta sauce with creamy, ricotta cheese to create a cheesy baked pasta. So good. If you don’t have fresh basil, you can use dried instead, just cut the amount back.
You can fold in roasted bell pepper, too, for more color.
How to Make Spinach Alfredo Baked Ziti:
- First, preheat your oven to 350 degrees Fahrenheit.
- In a small bowl, stir together the ricotta cheese, shredded mozzarella, egg, basil, and black pepper until combined. Set aside.
- Then in a separate bowl, combine the hot, prepared pasta, Bertolli Creamy Alfredo Sauce with Cauliflower & Milk. Fold in the ricotta mixture.
- Transfer to an 8×11 baking dish. Sprinkle with more mozzarella, bread crumbs and parmesan cheese.
- Cover with foil and bake for 30 minutes. Uncover and pop under the broiler for 2 – 3 minutes until the cheese is golden brown and melted.
How super easy is that? I love how you just fold all of the ingredients in and bake. Watch the broiler at the end. You want to take it out just when the cheese starts to brown.
TIP: Don’t combine the pasta and sauce and ricotta mixture in the hot pasta pot. This might cause the egg to set up too quickly. Mixing it in the bowl allows it to come to temperature and temper slowly.
Here are more Sunday Supper Recipe ideas from Bertolli:
Look at how yummy this is. The Bertolli Creamy Alfredo Sauce with Cauliflower & Milk clings to every bite. Plus the three cheeses make it ooooh so gooey. Loving the bites of fresh spinach too. Another great way to get those veggies in your family’s routine.
We invite you to try this recipe and let us know what you think. Leave a note for us at the bottom of this post. And don’t forget, Bertolli has invited you to Sunday Supper. 🙂
The Bertolli Sunday Supper calendar provides weekly inspiration to host a fun-filled and relaxing time with family and friends.
Spinach Alfredo Baked Ziti
Deliciously easy, this recipe for baked ziti is creamy, with alfredo sauce, three cheeses, and fresh spinach. So good, your entire family will love it.
- 1.5 cups ricotta cheese
- 2 cups mozzarella cheese shredded, divided
- 1 egg beaten
- 1/4 cup basil leaves chopped
- 1/4 teaspoon black pepper
- 8 ounces ziti pasta cooked al dente, drained, hot
- 15.2 ounces Bertolli Creamy Alfredo Sauce with Cauliflower & Milk
- 2 handfuls baby spinach chopped
- 1/4 cup bread crumbs
- 1/4 cup parmesan cheese shredded
First, preheat your oven to 350 degrees Fahrenheit.
In a small bowl, stir together the ricotta cheese, 1 1/2 cups of shredded mozzarella, egg, basil, and black pepper until combined. Set aside.
Then in a separate bowl, combine the hot, prepared pasta, Bertolli Creamy Alfredo Sauce with Cauliflower & Milk. Fold in the ricotta mixture.
Transfer to an 8×11 baking dish. Sprinkle with the remaining mozzarella, bread crumbs and parmesan cheese.
Cover with foil and bake for 30 minutes. Uncover and pop under the broiler for 2 – 3 minutes until the cheese is golden brown and melted.