Picture this—creamy orecchiette, bubbling with cheese, wrapped in a rich tomato-spinach sauce, and finished with bits of crispy golden bacon. This baked orecchiette with spinach is the ultimate comfort food that feels indulgent but is secretly loaded with greens. Perfect for weeknights when you want something satisfying yet simple.
Whether you're a pasta lover, home cook, or vegetarian enthusiast (omit the bacon!), this dish brings a hearty, cheesy casserole vibe to your dinner table. Plus, it's so versatile that it pairs beautifully with almost any side, making it a crowd favorite.
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Baked Orecchiette with Spinach
🎥Video Recipe:
📖Printable Recipe:
Baked Orecchiette with Spinach
Ingredients
- 250 g (½ pound) orecchiette pasta
- 2 tablespoon olive oil
- ¼ cup sliced bacon
- 2 garlic cloves minced
- 1 medium brown onion chopped
- 1 teaspoon chili flakes
- 250 g (½ pound) basil, defrosted and dried
- 1 can (400g/14 oz) tomato sauce
- 1 cup shredded cheese
- ¼ cup parmesan cheese
- fresh basil
Instructions
- Preheat the oven to 190C/375F.
- Heat cast iron skillet with olive oil over medium heat.2 tablespoon olive oil
- Cook onions with bacon for 5-7 minutes or until slightly golden.1 medium brown onion, ¼ cup sliced bacon
- Mix in spinach and continue cooking for 2-3 minutes to remove any excess moisture.
- Season spinach with garlic, salt, pepper and chili flakes. Stir well.2 garlic cloves, 1 teaspoon chili flakes
- Pour in tomato sauce and bring spinach and tomato sauce to a boil. Adjust the seasoning if needed and set aside.1 can (400g/14 oz) tomato sauce
- Boil a pot of salted water and cook pasta half the time that is listed in the instructions.250 g (½ pound) orecchiette pasta
- Drain pasta and leave around ½ cup of pasta water.
- Add pasta and pasta water into the spinach sauce, mix well and top with shredded cheese.1 cup shredded cheese
- Bake for 20 minutes. Serve with some fresh basil leaves.fresh basil
Video
Nutrition
📋Ingredients
- 250 g (½ pound) orecchiette pasta;
- 2 tablespoon olive oil;
- ¼ cup sliced bacon;
- 2 garlic cloves, minced;
- 1 medium brown onion, chopped;
- 1 teaspoon chili flakes;
- 250 g (½ pound) basil, defrosted and dried;
- 1 can (400g/14 oz) tomato sauce;
- 1 cup shredded cheese;
- ¼ cup parmesan cheese;
- fresh basil.
🔪How Do I Make It?
Preheat the oven to 190C/375F.
Heat cast iron skillet with olive oil over medium heat.
Cook onions with bacon for 5-7 minutes or until slightly golden.
Mix in spinach and continue cooking for 2-3 minutes to remove any excess moisture.
Season spinach with garlic, salt, pepper and chili flakes. Stir well.
Pour in tomato sauce and bring spinach and tomato sauce to a boil. Adjust the seasoning if needed and set aside.
Boil a pot of salted water and cook pasta half the time that is listed in the instructions.
Drain pasta and leave around ½ cup of pasta water.
Add pasta and pasta water into the spinach sauce, mix well and top with shredded cheese.
Bake for 20 minutes. Serve with some fresh basil leaves.
🍽What Do I Serve With This Casserole Dish?
This baked orecchiette is a meal in itself, but pairing it with the right side dishes can elevate your dining experience. Here are some ideas to get you started:
Wine Pairing: A medium-bodied red like Chianti complements the tomato and cheese beautifully.
Crisp Side Salad: A lemony arugula salad balances the richness of the dish.
Garlic Bread: Because carbs on carbs are always a good idea.
Roasted Veggies: Try asparagus or zucchini for added nutrients.
⏲️Chef's Tip
Perfect Pasta Timing: Undercook your pasta slightly before baking; it’ll finish cooking in the oven and absorb more of the sauce’s flavor.
Customize the Heat: Love spice? Add extra chili flakes or a dash of cayenne. Prefer mild flavors? Skip the chili altogether.
Make It Vegetarian: Simply omit the bacon for a vegetarian-friendly version—it’s just as delicious!
Get the Best Cheese Pull: Use a combo of mozzarella and cheddar for a melty, golden top layer.
Use Fresh Spinach: If you prefer fresh spinach over frozen, wilt about 2–3 cups in the pan instead.
Prep Ahead: You can assemble this casserole a few hours in advance. Just cover and refrigerate, then bake when ready.
💭Frequently Asked Questions
Can I make this dish gluten-free?
Absolutely! Swap out regular orecchiette for your favorite gluten-free pasta and follow the recipe as usual.
What can I use instead of parmesan cheese?
Pecorino Romano or Grana Padano are great alternatives that add a similar salty, nutty flavor.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Simply reheat in the oven or microwave until warmed through.
Can I freeze this dish?
Yes! Assemble the dish (without baking), wrap it tightly, and freeze it for up to 2 months. When you’re ready to eat, bake from frozen at 375°F, adding an extra 10–15 minutes to the cooking time.
What other veggies can I add?
Feel free to include mushrooms, cherry tomatoes, or even bell peppers to add more variety.
🥘More Easy Casseroles
There’s nothing quite like a bubbling, cheesy casserole fresh out of the oven to bring comfort and joy to your dinner table. This baked orecchiette with spinach is not only packed with flavor but also adapts effortlessly to your preferences.
Give this recipe a try, and don’t forget to make it your own with different cheeses, spices, or veggies. Want more delicious creamy pasta casseroles you can enjoy in no-time-flat? Don't worry, I've got you.
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