Spinach, Ricotta, and Bacon Pasta Filling

If you’re filling homemade ravioli or are looking for a fresh take on lasagna, this recipe is perfect for you. It is extremely versatile and always delicious. And of course, who doesn’t love bacon?

I discovered this recipe a few years ago while looking for a new pasta recipe to make other than our regular pasta Alfredo and classic red sauce spaghetti. The original recipe is for stuffed shells and this was a new and interesting dish that I had never made before. The original recipe also didn’t include any meat, so I knew I would need to make adjustments to make my meat-loving husband happy. Bacon, or pancetta if you’re fancy, is the perfect, salty addition to this recipe. Ever since that first meal, we’ve been recreating this dish whenever we have a craving for a creamy filled pasta.

This would be amazing to dollop onto ziti or gnocchi before baking to add that extra level of indulgence; I’ll have my favorite baked gnocchi recipe linked here (I would leave the bacon out of the filling if you make this exact recipe). But it is also super yummy in shells and lasagna. If you take the bacon out, it is a completely vegetarian recipe, but I think the bacon takes it to the next level. I also used this to fill my ravioli and tortellini from the last blog post and they turned out so well.

Spinach, Ricotta, and Bacon Pasta Filling

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* prep time: 15 minutes
* cook time: varies
* total time: 15 minutes+
* servings: 4-6

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Ingredients:

– 5 oz bacon (4-5 slices) chopped into small pieces
– 1 tbsp olive oil
– 2 tsp minced garlic
– 4 cups fresh spinach chopped or 1 package frozen
– 1 15 oz container ricotta cheese
– 1 cup shredded mozzarella
– 1/2 cup parmesan
– 1 egg
– 1 tbsp fresh chopped basil
– 1 tsp salt
– 1/2 tsp pepper
– noodles of choice
– pasta sauce of choice

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Instructions:

1. Preheat oven to 375°F if baking your dish and cook pasta noodles if necessary (shells, lasagna sheets, etc.).
   
   
2. If using frozen spinach, prepare according to package directions and set aside.
   
   
3. In a large skillet over medium-high heat, cook the bacon till mostly done. Add some olive oil if the pan is dry, then add in the garlic and cook till fragrant. Add your spinach and cook till it wilts down (if fresh). Stir and sauté for about 3-4 minutes. Remove from heat and set aside.
   
   
4. In a large bowl, combine all the cheeses, egg, basil, salt, and pepper. Add the cooled spinach mixture and stir till incorporated.
   
   
5. Use filling to fill ravioli or tortellini. Cook in boiling water until pastas float to the surface. Let boil a tad bit longer so the filling has a chance to warm up. Remove with a slotted spoon and serve with your favorite red sauce.
   
   
6. For filled shells, place 1/2 cup marinara in the bottom of a pie dish. Stuff shells using a spoon or piping bag and arrange in the dish. Cover shells with 3/4 cup marinara, cover with foil, and bake for 30 minutes. Remove the foil and bake for another 10-15 minutes until sauce is bubbling. Optionally, you can top the marinara with additional mozzarella. When baking uncovered, bake until cheese is bubbly and golden.
   
   
7. For lasagna, add a layer of marinara to the bottom of a 9"x13" dish. For a thicker filling, use a 9"x9". Add a single layer of noodles. Spread with the filling and top with sauce. Repeat with another layer of noodles, filling, and sauce. Add a final layer of noodles and sauce if you still have any left, and cover with a generous amount of mozzarella cheese. Cover with foil and bake for 30-45 minutes. Remove foil and bake uncovered for another 15 minutes until cheese is bubbling and golden.
   
   

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Notes:
– Pro Tip for filling lasagna: lay your cooked lasagna noodles out on a sheet of parchment paper. Spoon filling on and spread it evenly on each sheet before layering in your casserole dish. This keeps the noodles from moving around in the sauce since this filling is quite thick.
– Add dollops on top of ziti or gnocchi before baking to add an indulgent layer to your classic dish.
– Refrigerate leftover filling in an airtight container for up to a week. You can also prep and freeze your dish like any other frozen casserole.

Recipe adapted from fork knife swoon.