Creamy Spinach and Ricotta Pasta

Who doesn’t love a creamy pasta dish that comes together in no time? This Creamy Spinach and Ricotta Pasta is a weeknight hero, bringing together tender pasta, creamy ricotta, and vibrant spinach for a dish that feels indulgent but is surprisingly light. It’s comforting, wholesome, and oh-so-easy to make—perfect for when you want something delicious without spending hours in the kitchen.
Why You’ll Love This Creamy Spinach and Ricotta Pasta
- Quick and Easy: Ready in just 20 minutes, it’s a lifesaver on busy nights.
- Comfort Food at Its Best: Creamy, cheesy, and satisfying, it’s everything you crave in a pasta dish.
- Nutritious: Packed with iron-rich spinach and protein from ricotta cheese.
- Family-Friendly: A dish everyone will enjoy, from kids to adults.
How to Make It
Here’s how to bring this creamy, dreamy pasta dish to life:
1. Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook 12 ounces of your favorite pasta (penne, fettuccine, or even shells work well) until al dente. Reserve 1 cup of pasta water before draining.
2. Sauté the Spinach
- While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add 4 cups of fresh baby spinach and cook until wilted, about 2–3 minutes.
- Season with a pinch of salt and freshly cracked black pepper.
3. Make the Ricotta Sauce
- In a mixing bowl, combine 1 cup of ricotta cheese, 1/4 cup grated Parmesan, and 1/4 teaspoon nutmeg (optional, but adds a nice depth).
- Add 1/2 cup of reserved pasta water to thin out the sauce, whisking until smooth and creamy.
4. Combine Everything
- Toss the cooked pasta into the skillet with the spinach.
- Pour the ricotta sauce over the pasta, mixing everything until coated. Add more pasta water if needed to achieve your desired consistency.
5. Garnish and Serve
- Top with more grated Parmesan, fresh basil or parsley, and a sprinkle of red pepper flakes for a little heat. Serve immediately.
Make Ahead Method
This recipe is perfect for prepping ahead:
- Cook the Pasta: Boil the pasta a day in advance, toss it with a little olive oil to prevent sticking, and store it in the fridge.
- Make the Sauce: Mix the ricotta sauce ahead of time and store it in an airtight container. Add a splash of milk or pasta water when reheating.
- Wilt the Spinach: You can sauté the spinach and refrigerate it separately, ready to toss into the pasta.
When it’s time to serve, simply reheat everything together on the stovetop for a quick, fresh-tasting meal.

Pro Tips
- Use Fresh Spinach
- Fresh baby spinach works best for this recipe, but frozen spinach can be substituted in a pinch. Just thaw and squeeze out excess water first.
- Don’t Skip the Pasta Water
- Reserved pasta water is the secret to a silky, cohesive sauce. Its starchiness helps the sauce cling to the pasta.
- Season Generously
- Ricotta has a mild flavor, so make sure to season with enough salt, pepper, and Parmesan to bring everything together.
- Add Protein
- Want to make this heartier? Stir in shredded rotisserie chicken, grilled shrimp, or even a handful of toasted pine nuts for texture.
- Get Creative with Herbs
- Basil, parsley, or even a touch of thyme can add freshness and flavor to this dish.
Storage Options
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of milk or water to keep the sauce creamy.
- Freezer: While the pasta can be frozen, the texture of the sauce may change slightly. Freeze in a sealed container for up to 1 month and thaw overnight in the fridge.
Tools for This Recipe
- Large Pot: For boiling pasta.
- Large Skillet: To sauté spinach and combine the pasta.
- Mixing Bowl: To prepare the ricotta sauce.
- Fine Grater: For grating Parmesan cheese.
FAQs
Can I use a different green instead of spinach?
Absolutely! Kale, arugula, or Swiss chard work beautifully in this recipe. Just adjust the cooking time based on the green you choose.
What type of pasta works best?
Short pastas like penne or rigatoni are great because they hold the sauce well. Long pastas like spaghetti or fettuccine are also excellent for a creamier experience.
How can I make this dish vegan?
Swap the ricotta with a plant-based alternative and use nutritional yeast instead of Parmesan.
Can I add vegetables?
Of course! Mushrooms, cherry tomatoes, or even steamed broccoli would be fantastic additions.
What’s the best way to reheat this dish?
Reheat on the stovetop over low heat, adding a splash of milk or water to refresh the sauce. Avoid overheating, as it can dry out the pasta.
Variations and Substitutions
- Cheese Swap: Try mascarpone, cream cheese, or cottage cheese for a different twist on the sauce.
- Add Veggies: Incorporate roasted red peppers, artichoke hearts, or sautéed zucchini.
- Herb Boost: Experiment with fresh thyme or oregano for an earthy flavor.
- Make it Spicy: Add a pinch of cayenne pepper or chili flakes for a kick.

This Creamy Spinach and Ricotta Pasta is everything you need for a quick, comforting, and delicious meal. Its creamy, cheesy goodness combined with the freshness of spinach creates a dish that’s as satisfying as it is simple. Whether you’re making it for a cozy dinner at home or doubling the recipe to share with friends, it’s a guaranteed hit every time.
What I love most about this pasta is how customizable it is. You can keep it classic or get creative with extra veggies, herbs, or a touch of spice. It’s one of those recipes you’ll come back to again and again, perfect for when you need something both easy and impressive.
I can’t wait for you to try this recipe! Let me know how it turned out in the comments below—did you stick to the original, or add your own twist? Share your tips, ideas, or even your favorite side dishes to pair with it. Your feedback makes this space so much more special, and I love hearing from you.
Here’s to creating more delicious, wholesome meals together. Enjoy every creamy, cheesy bite! 😊
How did your Creamy Spinach and Ricotta Pasta turn out? I’d love to hear about your experience in the comments below! Did you try any fun twists or additions? Let’s swap ideas and keep the pasta inspiration flowing! 😊

Creamy Spinach and Ricotta Pasta
Ingredients
- 12 oz pasta penne, fettuccine, or shells
- 4 cups fresh baby spinach
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1/2 cup reserved pasta water
- 1/4 tsp nutmeg optional
- Salt and pepper to taste
- Red pepper flakes to taste
- Fresh basil or parsley for garnish
Instructions
- Cook pasta in salted water until al dente. Reserve 1 cup of pasta water, then drain.
- Sauté spinach in olive oil until wilted. Season with salt and pepper.
- In a bowl, mix ricotta, Parmesan, nutmeg, and pasta water to create the sauce.
- Toss pasta and spinach with the ricotta sauce. Adjust consistency with more pasta water if needed.
- Garnish with Parmesan, herbs, and red pepper flakes. Serve immediately.