Pasta with cheese and spinach sauce

Pasta con salsa de queso y espinacas

Any type of pasta, cheese and vegetables are great allies to create the best dishes of Italian gastronomy.

They are very simple ingredients to make a pasta dish with ricotta cheese and spinach that the whole family will enjoy.

Pasta is one of the most consumed dishes in the world, it is an ingredient with many advantages, it is easy to cook, it is affordable and it combines with many foods.

To prepare this dish we have used short pasta, exactly rigatoni, but you can use the variant that you like the most.

As the main ingredients for the sauce we will use ricotta cheese and mozzarella, widely used as classics in Italian cuisine along with spinach that will also provide freshness and make the dish lighter.

For 6 people

Time 20 minutes


300 gr of pasta

For the sauce:

1 minced garlic

Olive oil.

200 g baby spinach

200 g ricotta cheese

100 g of grated mozzarella

100 ml cooking cream

100ml milk

Salt and pepper


Boil the pasta in a tall Copper pot with plenty of salted water for the time indicated by the manufacturer.

Cook the pasta al dente and drain, reserving a cup of the cooking water in case it is needed to emulsify the sauce.

Blanch the spinach for 2 minutes, drain very well and set aside. While the pasta is boiling, chop some garlic and add to the 28cm Copper frying pan with a little olive oil.

Cook over medium heat for 1-2 minutes or until translucent.

Add the ricotta cheese and stir well until relatively smooth, let it cook over low heat for 3 minutes and season with salt and pepper.

Add the mozzarella, cooking cream and milk to the pan. Stir constantly and let it boil over low heat for 3 minutes until the sauce is creamy and smooth like a bechamel.

Finally add the spinach and mix well.

Add the cooked pasta and mix with the sauce so that it is well covered.

We can add a little cooking water so that the sauce is more hydrated.

Serve immediately.

Photographs and recipe by Sivia .

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