16 Spinach Ricotta Pasta Recipes for Your Dinner Rotation

Spinach and ricotta have one of those quiet partnerships that never asks for attention, and that is exactly why it works. The spinach brings a soft, grassy freshness, the ricotta turns everything it touches into a creamy sauce without a drop of heavy cream, and dinner is on the table in about the time it takes to boil pasta. This roundup collects sixteen distinct ways to put the pairing to work, each with a different pasta shape and a different accent, from toasted walnuts to roasted garlic. Every recipe below uses real ingredients in real quantities, and each one is photographed so you can see the finished dish before you cook.

Jump to a recipe:

1. Whole-Wheat Twists
2. Angel Hair and Basil
3. Paccheri and Mozzarella
4. Conchiglie and Spinach
5. Fettuccine and Pine Nuts
6. Rigatoni and White Beans
7. Spaghetti and Parsley
8. Shells and Peas
9. Fusilli and Toasted Walnuts
10. Penne and Sun-Dried Tomato
11. Tagliatelle and Lemon Zest
12. Orecchiette and Kale
13. Farfalle and Feta
14. Bucatini and Capers
15. Cavatappi and Roasted Garlic
16. Linguine and Olives

The Spinach Ricotta Pasta Rules Before You Start

Before you pick a recipe, a few rules make every version on this page better. Salt the pasta water generously, about one tablespoon of kosher salt per four quarts of water, because that is the only chance to season the pasta itself. Cook the pasta one minute shy of the package time whenever it will finish in the sauce, since it keeps cooking and drinking in liquid. Ricotta goes in off the heat or over very low heat, because boiling turns it grainy. Baby spinach wilts in about one to two minutes in the warm pan, and if you use frozen spinach, thaw it and squeeze it bone dry first, since a wet handful of spinach waters down the whole bowl. Reserve a cup of pasta water before draining, because a splash of it loosens any ricotta sauce that thickens as it sits. Cooked pasta keeps three to four days in the refrigerator and should go in within two hours of cooking, and it reheats best in a skillet with a spoonful of water until steaming and 165°F.

1. Spinach Ricotta Pasta With Whole-Wheat Twists

Nutty whole-wheat twists give this bowl a hearty chew that stands up to a simple creamy sauce, and it is the recipe to hand a weeknight cook first. The pasta water does the heavy lifting here, turning ricotta and grated Parmesan into a sauce that clings to every ridge.

Ingredients (serves 4):

• 12 ounces whole-wheat fusilli or rotini
• 2 tablespoons olive oil
• 3 garlic cloves, thinly sliced
• 6 cups baby spinach
• 1 cup whole-milk ricotta
• 1/2 cup grated Parmesan, plus more to serve
• 1 teaspoon lemon zest
• Salt and black pepper

How to make it: Boil the pasta in salted water until one minute shy of done, reserving one cup of pasta water. While it cooks, warm the olive oil in a large skillet over medium heat and soften the garlic for one minute without letting it color. Add the spinach by the handful, tossing until it wilts, about two minutes. Drop the heat to low, add the drained pasta, ricotta, Parmesan and half a cup of pasta water, and toss until creamy, adding more water as needed. Finish with lemon zest and plenty of black pepper.

Troubleshooting tip: If the sauce looks thick or pasty, add another splash of warm pasta water and toss again. If it looks thin, let it sit off the heat for two minutes so the starch tightens it.

Storage: Refrigerate leftovers in a covered container for three to four days. Reheat in a skillet with a spoonful of water until steaming hot.

2. Spinach Ricotta Pasta With Angel Hair And Basil

Angel hair cooks in about four minutes, which makes this the fastest recipe in the roundup, and torn basil keeps it tasting like summer even in February. Because the pasta is so delicate, the sauce stays light, just ricotta loosened with pasta water and a slick of olive oil.

Ingredients (serves 4):

• 12 ounces angel hair or capellini
• 2 tablespoons olive oil
• 1/2 teaspoon red pepper flakes
• 5 cups baby spinach
• 1 cup whole-milk ricotta
• 1 cup torn fresh basil leaves
• 1/2 cup grated pecorino Romano
• Salt and black pepper

How to make it: Boil the angel hair in salted water for about four minutes, reserving one cup of pasta water. Warm the oil and pepper flakes in a skillet for thirty seconds, then add the spinach and toss until just wilted, about ninety seconds. Off the heat, add the drained pasta, ricotta, pecorino and half a cup of pasta water, tossing gently so the strands do not break. Fold in the basil at the very end so it stays bright.

Troubleshooting tip: Angel hair clumps if it sits. Move it straight from the pot to the skillet, and do not rinse it, since the starch helps the sauce hold.

Storage: Best eaten fresh, but leftovers keep three days refrigerated. Reheat gently; the basil will darken, which is cosmetic and fine.

3. Spinach Ricotta Pasta With Paccheri And Mozzarella

Wide, tube-shaped paccheri are built for stuffing themselves with sauce, and here they do, filling with creamy spinach and ricotta while fresh mozzarella melts into pockets of softness. This one eats like a baked pasta without the baking.

Ingredients (serves 4):

• 12 ounces paccheri
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 6 cups baby spinach
• 1 cup whole-milk ricotta
• 8 ounces fresh mozzarella, torn into bite-size pieces
• 1/2 cup grated Parmesan
• 1/2 teaspoon dried oregano
• Salt and black pepper

How to make it: Boil the paccheri one minute shy of done in salted water, reserving one cup of pasta water. Soften the garlic in the oil over medium heat for one minute, add the spinach and oregano, and toss until wilted. Reduce the heat to low and stir in the drained pasta, ricotta, Parmesan and three-quarters cup of pasta water. Scatter the mozzarella over the top, cover for two minutes so it softens, then toss once and serve.

Troubleshooting tip: Fresh mozzarella releases water, so pat the torn pieces dry with a towel first. If the finished pasta pools liquid, drain off a spoonful before serving.

Storage: Refrigerate up to three days. The mozzarella firms up when cold and re-softens on reheating.

4. Spinach Ricotta Pasta With Conchiglie And Spinach

Shells are little cups, and this recipe leans into that, letting the ridged shells cradle extra spinach and ricotta in every bite. It is a double-spinach situation, wilted into the sauce and spooned fresh over the top, which makes the bowl taste greener and brighter.

Ingredients (serves 4):

• 12 ounces conchiglie (medium shells)
• 2 tablespoons olive oil
• 1 small yellow onion, finely diced
• 8 cups baby spinach, divided
• 1 cup whole-milk ricotta
• 1/2 cup grated Parmesan
• 1/4 teaspoon freshly grated nutmeg
• Salt and black pepper

How to make it: Cook the shells one minute shy of done in salted water, reserving one cup of pasta water. Cook the onion in the oil over medium heat until soft, about five minutes. Add six cups of spinach with the nutmeg and toss until wilted. Off the heat, stir in the drained pasta, ricotta, Parmesan and half a cup of pasta water. Fold in the remaining two cups of fresh spinach just before serving so it softens but stays vivid.

Troubleshooting tip: Nutmeg is strong. Grate a quarter teaspoon and stop; more will dominate the ricotta.

Storage: Leftovers keep three to four days refrigerated. Add a splash of water when reheating to revive the sauce.

5. Spinach Ricotta Pasta With Fettuccine And Pine Nuts

Buttery toasted pine nuts are the luxury move in this recipe, giving wide fettuccine ribbons a crunch that plays against the soft ricotta. A skillet-toasted batch takes three minutes and changes the whole dish.

Ingredients (serves 4):

• 12 ounces fettuccine
• 1/3 cup pine nuts
• 2 tablespoons olive oil
• 3 garlic cloves, sliced
• 6 cups baby spinach
• 1 cup whole-milk ricotta
• 1/2 cup grated Parmesan
• 1 teaspoon lemon juice
• Salt and black pepper

How to make it: Toast the pine nuts in a dry skillet over medium heat, shaking often, until golden, about three minutes, then set aside. Boil the fettuccine in salted water until one minute shy of done, reserving one cup of pasta water. Soften the garlic in the oil, wilt the spinach, then drop the heat to low and toss in the drained pasta, ricotta, Parmesan and half a cup of pasta water. Finish with lemon juice and the toasted pine nuts.

Troubleshooting tip: Pine nuts burn fast, so do not walk away from the skillet. If a few darken too much, pick them out; they taste bitter.

Storage: Refrigerate three to four days. The pine nuts soften overnight but still add flavor.

6. Spinach Ricotta Pasta With Rigatoni And White Beans

This is the stick-to-your-ribs member of the family. Cannellini beans and ridged rigatoni make it genuinely filling, the kind of bowl that needs nothing else beside it, and the beans stretch the recipe into easy leftovers.

Ingredients (serves 4):

• 12 ounces rigatoni
• 2 tablespoons olive oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 6 cups baby spinach
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 1 cup whole-milk ricotta
• 1/2 cup grated Parmesan
• 1/2 teaspoon smoked paprika
• Salt and black pepper

How to make it: Cook the rigatoni one minute shy of done in salted water, reserving one cup of pasta water. Soften the onion in the oil for five minutes, add the garlic and paprika for thirty seconds, then the spinach and beans. Toss until the spinach wilts and the beans are hot, about three minutes. Off the heat, add the drained pasta, ricotta, Parmesan and half a cup of pasta water, tossing until every tube is coated.

Troubleshooting tip: Rinse canned beans well so the starchy canning liquid does not cloud the sauce.

Storage: Keeps four days refrigerated and freezes well for up to two months. Thaw overnight in the fridge before reheating.

7. Spinach Ricotta Pasta With Spaghetti And Parsley

Sometimes the simplest version is the one you make most. Spaghetti, a tangle of wilted spinach, ricotta loosened with pasta water and a shower of flat-leaf parsley: nothing exotic, nothing to shop for specially, dinner in twenty minutes.

Ingredients (serves 4):

• 12 ounces spaghetti
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1/2 teaspoon red pepper flakes (optional)
• 6 cups baby spinach
• 1 cup whole-milk ricotta
• 1 cup chopped flat-leaf parsley
• 1/2 cup grated Parmesan
• Salt and black pepper

How to make it: Boil the spaghetti in salted water until one minute shy of done, reserving one cup of pasta water. Warm the oil, garlic and pepper flakes for one minute, wilt the spinach, then drop the heat to low. Add the drained spaghetti, ricotta, Parmesan and half a cup of pasta water, tossing until creamy. Fold in the parsley last.

Troubleshooting tip: Add the parsley off the heat. Boiling it dulls the color and the fresh flavor.

Storage: Refrigerate three to four days. Reheat in a skillet with a spoonful of water.

8. Spinach Ricotta Pasta With Shells And Peas

Sweet peas and ricotta are a natural match, and small shells scoop them up like tiny spoons. Frozen peas go straight into the pan with no thawing, which keeps this recipe firmly in weeknight territory. A blueberry muffin the next morning keeps the easy streak going, but that is a different page for a different meal.

Ingredients (serves 4):

• 12 ounces small shells
• 2 tablespoons olive oil
• 1 small shallot, minced
• 6 cups baby spinach
• 1 1/2 cups frozen peas (no need to thaw)
• 1 cup whole-milk ricotta
• 1/2 cup grated Parmesan
• 1 tablespoon chopped fresh mint (optional)
• Salt and black pepper

How to make it: Cook the shells one minute shy of done in salted water, reserving one cup of pasta water. Soften the shallot in the oil for three minutes, add the spinach and peas, and cook until the spinach wilts and the peas are hot, about three minutes. Drop the heat to low and toss in the drained pasta, ricotta, Parmesan and half a cup of pasta water. Finish with mint if you like it.

Troubleshooting tip: Frozen peas hold a lot of cold, so give them the full three minutes in the pan before adding the pasta.

Storage: Refrigerate three days. The peas reheat well; the sauce may need a spoonful of water.

9. Spinach Ricotta Pasta With Fusilli And Toasted Walnuts

This is the texture-forward recipe: chewy fusilli spirals, soft ricotta and walnuts toasted until deeply fragrant. Toasting takes five minutes and is worth every second, since raw walnuts taste flat next to this comparison.

Ingredients (serves 4):

• 12 ounces fusilli
• 3/4 cup walnut halves
• 2 tablespoons olive oil
• 3 garlic cloves, sliced
• 6 cups baby spinach
• 1 cup whole-milk ricotta
• 1/2 cup grated pecorino Romano
• 1 teaspoon lemon zest
• Salt and black pepper

How to make it: Toast the walnuts in a dry skillet over medium heat until fragrant, about five minutes, then chop roughly. Cook the fusilli one minute shy of done in salted water, reserving one cup of pasta water. Soften the garlic in the oil, wilt the spinach, then drop the heat to low and toss in the drained pasta, ricotta, pecorino and half a cup of pasta water. Top each bowl with walnuts and lemon zest.

Troubleshooting tip: Walnuts go from toasted to burnt quickly at the end. Start checking at four minutes and pull them when they smell nutty rather than waiting for deep color.

Storage: Refrigerate three to four days. The walnuts lose crunch overnight; toast a fresh handful for leftovers if you care.

10. Spinach Ricotta Pasta With Penne And Sun-Dried Tomato

Sun-dried tomatoes bring a chewy, sweet-tart punch that wakes up the mellow ricotta, and penne tubes carry bits of them in every bite. Use the oil-packed kind and save a spoonful of that flavored oil for the pan.

Ingredients (serves 4):

• 12 ounces penne
• 1 tablespoon oil from the sun-dried tomato jar, plus 1 tablespoon olive oil
• 2 garlic cloves, minced
• 6 cups baby spinach
• 3/4 cup oil-packed sun-dried tomatoes, sliced
• 1 cup whole-milk ricotta
• 1/2 cup grated Parmesan
• 1/4 cup chopped fresh basil
• Salt and black pepper

How to make it: Cook the penne one minute shy of done in salted water, reserving one cup of pasta water. Warm both oils in a skillet, soften the garlic for one minute, then add the spinach and sun-dried tomatoes. Toss until wilted, about two minutes. Off the heat, add the drained pasta, ricotta, Parmesan and half a cup of pasta water, tossing until creamy. Fold in the basil.

Troubleshooting tip: Sun-dried tomatoes vary in saltiness, so taste the sauce before adding extra salt.

Storage: Refrigerate three to four days. This one reheats especially well.

11. Spinach Ricotta Pasta With Tagliatelle And Lemon Zest

Wide ribbons of tagliatelle, a bright hit of lemon zest and creamy ricotta make this the most elegant recipe here, the one you would serve when friends come over. The lemon does all the work of making it taste fresh without adding a single extra step.

Ingredients (serves 4):

• 12 ounces tagliatelle
• 2 tablespoons olive oil
• 1 small shallot, minced
• 6 cups baby spinach
• 1 cup whole-milk ricotta
• 1 tablespoon lemon zest plus 1 teaspoon lemon juice
• 1/2 cup grated Parmesan
• 2 tablespoons chopped fresh chives
• Salt and black pepper

How to make it: Cook the tagliatelle one minute shy of done in salted water, reserving one cup of pasta water. Soften the shallot in the oil for three minutes, wilt the spinach, then drop the heat to low. Add the drained pasta, ricotta, Parmesan, lemon zest, lemon juice and half a cup of pasta water, tossing until every ribbon shines. Shower with chives.

Troubleshooting tip: Zest the lemon before you juice it, and avoid the white pith, which tastes bitter.

Storage: Refrigerate three days. The lemon flavor mellows overnight; add fresh zest when reheating if you want the brightness back.

12. Spinach Ricotta Pasta With Orecchiette And Kale

Little ear-shaped orecchiette are famous for catching greens, and kale brings a sturdier chew than spinach alone. The kale needs a few extra minutes to soften, which is the only real technique note in this recipe.

Ingredients (serves 4):

• 12 ounces orecchiette
• 2 tablespoons olive oil
• 3 garlic cloves, sliced
• 4 cups chopped lacinato kale, stems removed
• 4 cups baby spinach
• 1 cup whole-milk ricotta
• 1/2 cup grated Parmesan
• 1/2 teaspoon red pepper flakes
• Salt and black pepper

How to make it: Cook the orecchiette in salted water until one minute shy of done, reserving one cup of pasta water. Soften the garlic and pepper flakes in the oil for one minute, add the kale with a splash of the pasta water, cover and steam for three minutes. Uncover, add the spinach and toss until wilted. Off the heat, add the drained pasta, ricotta, Parmesan and another half cup of pasta water as needed.

Troubleshooting tip: If the kale still feels tough, give it another two minutes covered. Lacinato softens faster than curly kale.

Storage: Refrigerate three to four days. The kale holds its texture better than spinach in leftovers.

13. Spinach Ricotta Pasta With Farfalle And Feta

Two cheeses, one bowl. Ricotta melts into the sauce while briny feta stays in distinct crumbles on top, so each bite lands somewhere different. Bow-tie farfalle are the playful shape that holds it all together.

Ingredients (serves 4):

• 12 ounces farfalle
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 6 cups baby spinach
• 1 cup whole-milk ricotta
• 4 ounces feta, crumbled
• 1/2 cup grated Parmesan
• 1 teaspoon dried oregano
• Salt and black pepper

How to make it: Cook the farfalle one minute shy of done in salted water, reserving one cup of pasta water. Soften the garlic and oregano in the oil for one minute, wilt the spinach, then drop the heat to low. Toss in the drained pasta, ricotta, Parmesan and half a cup of pasta water until creamy. Serve with the crumbled feta scattered over the top rather than stirred in.

Troubleshooting tip: Feta is salty, so hold back on added salt until you taste the finished bowl.

Storage: Refrigerate three days. Add the feta fresh when serving leftovers for the best contrast.

14. Spinach Ricotta Pasta With Bucatini And Capers

Bucatini, the thick hollow spaghetti, gives this recipe a satisfying slurp, and briny capers cut through the richness of the ricotta like a squeeze of the sea. Rinse the capers first so their brine does not take over.

Ingredients (serves 4):

• 12 ounces bucatini
• 2 tablespoons olive oil
• 3 garlic cloves, sliced
• 6 cups baby spinach
• 3 tablespoons capers, rinsed and drained
• 1 cup whole-milk ricotta
• 1/2 cup grated Parmesan
• 1 teaspoon lemon zest
• Salt and black pepper

How to make it: Cook the bucatini one minute shy of done in salted water, reserving one cup of pasta water. Crisp the capers in the oil over medium heat for two minutes until they pop and brown at the edges, then add the garlic for thirty seconds and the spinach to wilt. Drop the heat to low and toss in the drained pasta, ricotta, Parmesan and half a cup of pasta water. Finish with lemon zest.

Troubleshooting tip: Wet capers steam instead of crisping, so pat them dry after rinsing.

Storage: Refrigerate three days. The capers stay pleasantly chewy.

15. Spinach Ricotta Pasta With Cavatappi And Roasted Garlic

Roasting a whole head of garlic turns it sweet and spreadable, and mashed into ricotta it makes a sauce that tastes far more complex than the ingredient list suggests. Start the garlic first, since it needs about forty minutes in the oven. If weeknight chicken is more your speed, the chicken thigh sheet pan dinner covers that craving on another page.

Ingredients (serves 4):

• 1 whole head garlic
• 2 tablespoons olive oil, plus more for the garlic
• 12 ounces cavatappi
• 6 cups baby spinach
• 1 cup whole-milk ricotta
• 1/2 cup grated Parmesan
• 1/2 teaspoon black pepper
• Salt

How to make it: Heat the oven to 400°F. Slice the top off the garlic head, drizzle with oil, wrap in foil and roast until soft, about forty minutes. Squeeze the cloves into a bowl and mash with a fork. Cook the cavatappi one minute shy of done in salted water, reserving one cup of pasta water. Warm the olive oil, wilt the spinach, then drop the heat to low and stir in the drained pasta, ricotta, mashed roasted garlic, Parmesan, black pepper and half a cup of pasta water.

Troubleshooting tip: If the roasted garlic has any firm centers, they were under-roasted. Mash them well or pick them out.

Storage: Refrigerate three to four days. The roasted garlic flavor deepens overnight.

16. Spinach Ricotta Pasta With Linguine And Olives

Buttery green olives and flat linguine make this the most Mediterranean-leaning recipe in the collection, and it comes together in the time the pasta boils. Castelvetrano olives are worth seeking out for their mild, buttery bite, though any good green olive works. Browse more weeknight-friendly ideas in the Food & Drink section when this one runs out.

Ingredients (serves 4):

• 12 ounces linguine
• 2 tablespoons olive oil
• 3 garlic cloves, sliced
• 6 cups baby spinach
• 3/4 cup pitted green olives, halved
• 1 cup whole-milk ricotta
• 1/2 cup grated Parmesan
• 1/2 teaspoon lemon zest
• Salt and black pepper

How to make it: Cook the linguine one minute shy of done in salted water, reserving one cup of pasta water. Soften the garlic in the oil for one minute, add the spinach and olives, and toss until the spinach wilts, about two minutes. Drop the heat to low and toss in the drained pasta, ricotta, Parmesan and half a cup of pasta water until creamy. Finish with lemon zest.

Troubleshooting tip: Taste an olive before cooking. Very briny ones need only half a cup so they do not dominate.

Storage: Refrigerate three days. The olives keep their texture well.

Spinach Ricotta Pasta Questions, Answered

Can I use frozen spinach instead of fresh?

Yes. Thaw it completely, then squeeze it in a clean towel until no more liquid comes out. One 10-ounce package, squeezed, roughly equals the wilted volume of six cups of fresh baby spinach. Add it to the pan already wilted and just heat it through.

Why did my ricotta sauce turn grainy?

Ricotta curdles when it boils. Keep the heat low or off when you stir it in, and always loosen it with warm pasta water rather than shocking it with cold liquid. Whole-milk ricotta also stays smoother than part-skim.

How long does cooked spinach ricotta pasta keep?

Refrigerate it within two hours of cooking and eat it within three to four days. Reheat in a skillet with a spoonful of water until steaming and 165°F all the way through. Dishes with white beans, like recipe 6, freeze well for up to two months.

Can I make any of these ahead for the week?

Yes, with one caveat. Cook the pasta one minute shy of done and slightly under-sauce it, since it absorbs sauce in the fridge. Portion into containers and reheat with a splash of water. Fresh herb finishes, like the basil in recipe 2, are best added after reheating.

What is the best pasta shape for a creamy ricotta sauce?

Shapes with ridges, cups or twists hold sauce best. Rigatoni, shells, fusilli and cavatappi all outperform smooth long shapes. That said, every recipe above was written around its shape, so trust the pairing.

Is whole-wheat pasta harder to cook well?

It needs about two extra minutes and benefits from very generous salting, but the method is the same. Taste a piece at the low end of the package time, since whole-wheat goes from firm to mushy faster than it seems.

The Takeaway

Sixteen recipes, one dependable formula: salted water, a minute shy of al dente, ricotta never boiled, a cup of pasta water in reserve. Once that rhythm is yours, spinach ricotta pasta stops being a recipe you follow and becomes a dinner you improvise, with whatever shape is in the pantry and whatever green is in the drawer. Start with the whole-wheat twists, work your way through the list, and keep the lemon zest close. For slower mornings, the apple cinnamon overnight oats recipe waits in Food & Drink, and it asks nothing of you but a jar and a fridge.