These creamy butter beans with spinach and leeks are rich, garlicky, and ready in one pan — the kind of white beans recipe that feels cozy but comes together fast.

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Hearty Vegetarian Recipes

At A Glance

• Ready In: 30–35 minutes
• Serves: 4–6
• Diet: Vegetarian, gluten-free
• Nutrition Highlights: High in fiber, good plant-based protein, rich in iron
• Main Ingredients: Butter beans, leeks, garlic, cream, spinach, Parmesan
• Flavor Profile: Creamy, savory, lightly sweet, fresh and lemony finish
• Meal-Prep Friendly: Keeps 3–4 days in the fridge
• Best Served With: Toasted sourdough, crusty bread, or alongside grilled chicken or fish if not vegetarian.

This creamy butter beans recipe is one of those quietly impressive dishes — simple, but layered with flavor. The leeks melt down into a soft, slightly sweet base, the beans turn buttery and rich, and the cream ties everything together into a silky sauce.

What makes it really work (and not feel heavy) is the balance — a hit of lemon zest and juice at the end cuts through the richness just enough. It’s the kind of white-bean-and-spinach dish that feels comforting yet fresh and healthy.

It’s also surprisingly satisfying thanks to the fiber and plant-based protein in the beans, which makes it just as good as a main as it is a side.

You might also like these legume recipes: Greek butter beans (for non-creamy skillet meal), lentil and mushroom Bolognese, creamy coconut red lentil soup, or these creamy green beans. More bean recipe ideas here.

What You’ll Need

Here is what you’ll need for this creamy beans skillet recipe. Find the full measurements in the recipe card below.

• Leeks – soften into a sweet, silky base (don’t rush this step)
• Garlic – adds depth and that classic savory backbone
• Olive oil + butter – for richness and flavor layering
• Cream – brings everything together into a luscious sauce, I like to use light cream here.
• Parmesan – salty, nutty, and adds extra umami
• Cannellini or butter beans – creamy, high in fiber and plant protein. Swap: chickpeas work, but you’ll lose that buttery texture
• Spinach – adds color, nutrients, and balances richness, feel free to use kale or chard here.
• Lemon zest + juice – essential for brightness and a little acidity.
• Stock (veg or chicken) – builds flavor into the beans
• Optional – Pinch of nutmeg (subtle, but really lovely with cream and spinach)

How To Make Creamy Butter Beans With Leeks & Spinach

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for this one-pan white beans dish.

• Heat olive oil and butter in a large skillet over medium-low
• Add sliced leeks with salt and cook 8–10 minutes until soft and silky
• Stir in garlic and cook for 30 seconds
• Add beans and stock, simmer for 3–4 minutes
• Lightly mash some of the beans to thicken the sauce
• Stir in cream and let it gently bubble
• Add spinach and cook until wilted
• Finish with lemon zest, lemon juice, Parmesan, and black pepper
• Taste and adjust seasoning — this step matters

Watch The Video

Recipe Tips

• Don’t rush the leeks – this is where the flavor starts. Low and slow = sweet and soft
• Mash just some beans – it thickens the sauce naturally without making it stodgy
• Add lemon at the end – keeps it bright and fresh (adding too early dulls it)
• Use good Parmesan – it really makes a difference here
• Variations: Add crispy bacon or pancetta for a smoky twist or sun-dried tomatoes for little pops of tangy and sweet. Stir through mushrooms for extra depth. Use kale instead of spinach for a heartier version
• Storage: Keeps in the fridge for up to 4 days. Reheat gently on the stove with a splash of stock or water
• Make-Ahead: You can prep the leeks and garlic ahead. The whole dish reheats well, making it great for meal prep

Serving Suggestions

I love serving this straight from the skillet with thick slices of toasted sourdough — the kind you can really drag through the sauce. Sometimes, I would add a fried or soft-boiled egg for extra protein, especially when having this as a main meal or brunch.

It also works beautifully as a side with grilled chicken, fish, or even a simple roast for non-vegetarians, or some roasted veggies or a crisp salad.

If you’ve tried this creamy butter beans with leeks & spinach or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

More Hearty Vegetarian Recipes

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This flavorful Lentil Spinach Soup is an easy to make meatless soup recipe with lentils, spinach, tomatoes, cumin, and other spices! And this tasty soup recipe is also gluten-free, for people who care about that!

PIN the Lentil Spinach Soup to try it later!

This perfect easy recipe for Lentil Spinach Soup is a tasty vegetarian soup made mostly from simple pantry ingredients. But it’s loaded with flavor due to the cumin seeds, ground coriander, onions, garlic, and paprika. And of course I love both lentils and spinach, so it’s not surprising that I’d love this simple soup.

I added flavor by using vegetable stock in place of water, and the soup has a strong cumin flavor, which I loved. And this Lentil Spinach Soup was also the perfect way to use up the last bit of one of those huge tubs of spinach from Costco.

If you like lentils and spinach I hope you’ll give this healthy lentil soup a try; this tasty soup can be on your dinner table in under 90 minutes!

What ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

What adds extra flavor to the Lentil Spinach Soup?

Using whole cumin seeds (affiliate link) and sizzling them in the hot oil adds a lot of flavor to this soup. However, if you only have ground cumin, don’t let that stop you from making the recipe. There’s also a lot of flavor from the onions, garlic, ground coriander, and paprika that are cooked together before you add the lentils and vegetable broth.

Why do some Lentils take longer to cook?

Lentils that are fresh will cook more quickly than those that have been sitting on the shelf in the store or in your pantry.

Can you use other colors of lentils for Lentil Spinach Soup?

Lentils can be used quite interchangeably in recipes. But if you use red lentils for this soup, they’ll soften much more quickly than the brown lentils the recipe calls for and maybe even dissolve into the broth. You might enjoy using a combination of brown and red lentils if you have both types on hand!

What other greens can you use for a vegetarian soup with lentils?

I love this soup with spinach but if you prefer a more assertive type of greens I think kale or swiss chard would also be delicious here. Other greens will take a bit longer to cook.

Is the Lentil Spinach Soup low in carbs?

This soup has 19 net carbs per servings, with 8 grams of protein. That is probably high in carbs for strict low-carb diet plans, but it can work for people following a carb-conscious diet that permits a few more carbs.

How to Make the Vegetarian Lentil Spinach Soup:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. In a large pan that will hold all the ingredients, heat olive oil over medium heat and sizzle the cumin seeds until they’re fragrant and starting to pop. Be sure to stir them several times. (If you’re a cumin fan like I am, you might use a little more cumin.)
2. Then add onion, minced garlic, ground coriander, and black pepper and cook until the onions are softened and starting to brown. Add paprika and cook about 1 minute more.
3. Measure 1 1/2 cups of brown lentils.
4. Add lentils and vegetable broth, bring to a slight boil, reduce heat, and simmer about 30-40 minutes or until the lentils are quite tender.
5. This photo shows how the soup looked once the lentils were done.
6. While the lentils cook, wash the spinach if needed and finely chop.
7. Add the can of tomatoes and chopped spinach to the soup (and more vegetable stock if needed) and cook about 30 more minutes, or until the spinach is done and the flavors have blended.
8. Serve the Lentil Spinach Soup hot and enjoy!

Make it a Vegetarian Meal:

This meatless soup with spinach and lentils would be delicious with Savory Almond Flour Bread or Olive Bread!

More Vegetarian Soup Recipes:

Weekend Food Prep:

This lentil spinach soup recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Lentil Spinach Soup is a perfect dish for any phase of the original South Beach Diet, but remember that dried beans and lentils are a limited food for South Beach Phase One. The soup has 19 net carbs per serving, which might work for some carb-conscious eaters but not for strict low-carb or Keto diets.

Find More Recipes Like This One:
Use Soup Recipes to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This Vegetarian Lentil Soup with Spinach and the perfect spices was first posted in 2008. The recipe was updated with better photos and instructions in 2014, and last updated with more information in 2026.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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This Slow Cooker Bean Soup has loads of flavor from ham, spinach, and thyme, and it can be made with cooked dried beans or canned beans. And this kicked-up version of ham and bean soup is nutritious and extra delicious!

PIN Slow Cooker Bean Soup to make it later.

This Slow Cooker Bean Soup has spinach, and adding some leafy greens is one of my favorite tricks for increasing the nutritional value of most any kind of soup. Greens are the the most nutritious foods per calorie of all the world’s healthiest foods, and the flavor of leafy greens goes with so many other foods. And I loved the addition of spinach in this ham and bean soup made in the slow cooker!

The slow cooker soup started with leftover ham from Thanksgiving and dried beans in the pantry. Once I had the idea in mind, all I needed was a package of baby spinach and by the end of the day I had this delicious Slow Cooker Bean Soup that was kicked up in flavor with ham, spinach, and thyme.

I took some of the soup to my brother Mark and his wife Lisa, since they’re the ones who brought the ham for Thanksgiving. A few days later Mark texted me to say the healthy soup was a winner. I hope you’ll try this tasty soup next time you have some leftover ham!

What ingredients do you need for this soup?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient.)

What greens can you use for the Slow Cooker Bean Soup?

If you’re not big on spinach, I think Kale or Swiss Chard would also be delicious in this ham and bean soup.

Want to use dried beans for the Slow Cooker Bean Soup?

If you want to save some money and have plenty of time, here’s How to Cook Dried Beans in a Slow Cooker. There’s also a good post on my Slow Cooker or Pressure Cooker site about How to Cook Dried Beans in the Slow Cooker or Instant Pot. You can make extra beans and freeze some for the next time you want to make soup.

What size Slow Cooker did I use?

I made this soup in my 6 quart Ninja Cooker, which isn’t that readily available any more, but any type of Crock-Pot Large Oval Slow Cooker (affiliate link) that’s at least six quarts will be fine.  If you only have a smaller slow cooker, the recipe could certainly be cut in half.

How high in carbs is this slow cooker soup with beans, ham, and spinach?

This soup has 29 net carbs and 34 grams of protein per serving.

Can Slow Cooker Bean Soup be frozen?

This soup freezes well, and you’ll be glad you have some to pull out of the freezer when you get home late on a cold night.

How to Make Slow Cooker Bean Soup (with Ham, Spinach, and Thyme):

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Cooking your own dried beans is the most flavorful option for this type of soup. (I cooked two pounds of beans, then froze half and used half in the soup. Here’s How to Cook Dried Beans in a Slow Cooker if you haven’t done it.
2. If cooking dried beans from scratch doesn’t work for you, no judgement from me. Just use 4 cans of white beans!
3. Put 6 cups of cooked beans (4 cans) into a large slow cooker with 6 cups chicken broth (or use partly ham stock if you have some).
4. I had ham juice from the bottom of the slow cooker we cooked the ham in, but if I’m using chicken broth for soups with ham, I add a little Goya Ham Flavor Concentrate (affiliate link) to flavor the soup.
5. Cook beans, onions, dried thyme, and stock about 2 hours on high.
6. Then add chopped ham and cook about 2 hours more.
7. When the soup has cooked several hours and ingredients are starting to taste good together, chop 5 oz. baby spinach (or other greens) and add to the soup.
8. Cook 30-45 minutes more. (I like the greens fairly well done.)
9. Season Slow Cooker Bean Soup to taste with plenty of fresh-ground black pepper and a little salt if needed. Serve hot and enjoy!

More Tasty Soup with Ham:

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Amazingly creamy, saucy chickpea curry served over rice with a dollop of chili crisp and a side of cucumber salad. Ready in 20 minutes!

In This Post: Everything You Need For Chickpea Curry

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Chickpea Curry Video

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Ingredients For This Recipe

Brown Sugar

The perfect little bit of sweetness. The brown sugar helps offset the spiciness and makes everything just deliciously rich.

Curry Paste

This recipe uses red curry paste. Any brand will work, but I usually opt for the Thai Kitchen brand that I can find pretty easily at my local grocery store.

Coconut Milk

Please, please use full-fat coconut milk in this recipe. The perfect thickness and sauciness!

Soy Sauce

We’ve got sweetness, we’ve got richness, we’ve got spiciness, and this is where the saltiness comes in!

Chickpeas

Just one can of chickpeas – my favorite easy plant-based protein.

Spinach

I love adding spinach to this for a little bit of veg. Other veggies you could use: green beans, broccoli, cauliflower, or carrots.

Cilantro

A sprinkling of cilantro finish everything off!

Rice

Heap this delicious mixture over a mound of fluffy rice, and that’s it!

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Lindsay’s Notes

How it happened is that I asked my sister Steph what she’s been making for dinner lately, and she said, “I make that salmon recipe but I just use a can of chickpeas instead to keep it easy.” And now, if you ask me what I’m making for dinner lately, I’m going to say the exact same thing because okay wow that is very delicious and it only takes ten minutes.

STEPH FOR PRESIDENT!

This chickpea curry is, well, it’s everything. It’s cozy, it’s pantry-friendly, and maybe even a little elegant? *hair toss* even though it’s super super easy? It’s comforting without being heavy, nutritious without being boring, and beautiful without being high maintenance. I’m no stranger to a delicious chickpea curry, but this one takes it to the next level.

I came into this realization too late to include it in the photos here, but serving this with a little side of pickled cucumber salad (sliced cucumbers, sliced red onion, white vinegar, olive oil, salt, and sugar) is *chef’s kiss* SOS perfection. (I also love this little cucumber salad with these beef skewers. SO GOOD.)

With or without the cucumber salad, I can definitely say that swooping the wooden spoon leisurely through that luscious sauce, piling the saucy goodness of chickpeas and spinach over steaming rice, and then drizzling the chili crisp (affiliate link) over the whole thing… it’s definitely a living-my-best-life type moment.

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Description

Amazingly creamy, saucy chickpea curry served over rice with a dollop of chili crisp and a side of cucumber salad. Ready in 20 minutes!

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1. Cook rice according to package directions.
2. Heat the avocado oil over medium heat. Add the garlic and curry paste; sauté until softened and fragrant, about 1-2 minutes.
3. Add the brown sugar, coconut milk, and soy sauce. Bring to a low simmer until thickened slightly.
4. Add chickpeas, spinach, and cilantro; cook until chickpeas are heated through and spinach is wilted. Mash the chickpeas ever so slightly with the back of a wooden spoon if you want to change up the texture and make it more creamy.
5. Taste and adjust to your liking – we often add a squeeze of lime or some extra ginger or lemongrass, but it’s really not necessary. The flavor is totally there even with the most basic ingredient list. Serve over rice with a dollop of chili crisp (affiliate link) and a side of pickled cucumber salad if you want (and I promise you do want this – see notes). Top with more cilantro, if you want! 

Notes

For the pickled cucumber salad, thinly slice 3 small cucumbers and a small chunk of red onion on a mandoline. Toss sliced cucumbers and red onion with 1 tablespoon white vinegar, 2 tablespoons avocado oil, and 1/2 teaspoon salt and 1/2 teaspoon sugar. Let them hang out for 20-30 minutes (more if you have time) and just serve with the curry! So good. My kids love these, too!

1 1/2 cups of rice will give you a bit more than you technically need – it’s 4 hearty portions or 6 regular portions. We always use this amount, though, because my girls often want to eat the rice plain, and I’d rather have a bit of extra rice instead of not enough rice!

If your sauce is too runny, this is likely because of the brand of coconut milk. Typically when I use Asian brands of coconut milk (Aroy D or Chaokoh) I do not have this issue, and the sauce consistently turns out thick and luscious and creamy, almost like a gravy. If you find yourself with a runny sauce, just whisk one tablespoon of cornstarch into one tablespoon of cold water and add it to the bubbling sauce in the pan. Within a minute or two of gentle heat, you’ll see it start to thicken up. Works like a charm.

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Category: Dinner
• Method: Saute
• Cuisine: Asian-Inspired

Keywords: chickpea curry, curry recipe, vegetarian curry

Chickpea Curry: Frequently Asked Questions

What is the best kind of coconut milk to use?

The texture of the sauce will vary a bit depending on brand. I like Aroy-D or Chaokoh canned coconut milk (full fat). If you use a coconut milk that is more on the runny side and the sauce isn’t thick enough for you, you can add the cornstarch slurry as directed in the recipe notes.

Can you use light coconut milk?

Personally I prefer full-fat coconut milk for this (and most) recipes. If you do use light coconut milk, it will probably need a bit of thickener such as the cornstarch to get it creamy and saucy as pictured.

Can you use a different protein besides the chickpeas?

Yes, absolutely. I love this with just about everything – tofu, chicken, shrimp, salmon, etc. It is a magical sauce that makes everything taste amazing.

How could I add more vegetables to this?

I have added sliced bell peppers to the sauce, sautéing them first so they are nice and soft. This sauce also goes well with broccoli.

I also love serving this with a little pickled cucumber salad – instructions for that are in the recipe notes.

How do the leftovers keep?

This recipe makes for awesome leftovers. I especially like this for leftovers because the chickpeas do better in the fridge for longer than chicken or shrimp. This works great to make ahead and keep in the fridge for a week’s worth of lunches! Store it separately from the rice, or just side-by-side in individual containers.

If you can, you may want to hold off on adding the spinach until just before serving – it’s not necessary, but it would ensure that you don’t encounter any mushy or slimy spinach in your leftovers.

Can I make this vegan?

Yes! That said, all curry pastes are different in what ingredients they use (and some do have fish products in them, like fish sauce or shrimp paste), so just be sure to check your curry paste to make sure that it is vegan.

Can I make this gluten-free?

To make this gluten free, just skip the soy sauce and double-check that the curry paste is gluten-free! (Use fish sauce or coconut aminos in place of the soy sauce.)

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These savory Ricotta Fritters are delicious and so easy to make. They make a tasty low carb appetizer or side dish!

It’s so easy to get in a rut with your keto side dishes. It happens to the best of us! That’s why I try to come up with easy but creative recipes like these Spinach and Ricotta Fritters.

I love fritters of all sorts and so do my readers. From the classic keto zucchini fritters, to the ever-popular Cheesy Chicken Fritters, they make tasty appetizers or snacks. Now we’ve got a new recipe to add to our collection!

I had some leftover ricotta I needed to use and I wanted to make something a little different. After a little searching on Pinterest, I spotted a recipe for savory ricotta fritters and I knew I could make a low carb version.

I made mine in the air fryer and they were absolutely delicious, but these could easily be fried in a pan on the stovetop too.

Ingredient Notes

• Frozen spinach: I recommend frozen spinach rather than fresh for simplicity. It’s easier to remove more of the liquid from frozen spinach.
• Ricotta cheese: Use whole milk ricotta cheese and drain off any liquid that has accumulated around the top.
• Almond flour: You could also use sunflower seed flour for a nut-free alternative.
• Parmesan: Make sure the parmesan is finely grated so that it mixes in better.
• Egg: You do need an egg to help hold the fritters together properly.
• Butter or oil: Lightly brushing the fritter with oil makes them brown more nicely in the air fryer. If you fry them in a pan, you will need additional oil.
• Seasonings: Italian seasoning, garlic, red pepper flakes, salt, and pepper.

Step by Step Directions

1. Squeeze the spinach: Place the thawed spinach in a kitchen rag or tea towel and twist to release as much moisture as possible. This is best done over the sink!
2. Mix the ingredients: In a large bowl, stir together the ricotta, almond flour, parmesan, garlic, Italian seasoning, red pepper flakes, salt, and pepper.
3. Stir in the egg: Add the egg and work that in until well combined. Use a silicone spatula to work everything together like a dough.
4. Form into patties: Using about 2 tablespoons of the mixture at a time, form into balls and then flatten the balls into patties. You should get at least 12.
5. Air fry: Preheat the air fryer to 400ºF and lightly grease the rack(s). Place the fritters in a single layer on the racks and brush lightly with melted butter or oil. If your air fryer is small, you may need to work in batches. Air fry for 10 minutes, flipping over partway through and brushing the second side with butter or oil.

Tips for Success

Ricotta can sometimes have a lot of liquid. I always find that it pools at the top of the cheese when you’ve already removed some. Make sure to pour off any of that liquid before measuring it out, or your mixture will be too wet.

If the ricotta you use is quite liquidy as is, consider straining it through a sieve lined with paper towel before using.

I recommend frozen spinach for recipes like this because it’s easier to work with. You can easily squeeze out all the extra moisture once it’s thawed. Fresh, uncooked spinach may work but I didn’t test this recipe with it

Stovetop Directions

Follow the directions for forming the fritters. Heat 2 tablespoon of oil in a large non-stick pan over medium heat. Once hot, add the fritters and let cook until golden brown on the bottom, 4 to 5 minutes. Carefully flip over and cook on the second side until golden brown. Remove to a paper towel lined plate to drain a few minutes before serving.

More Keto Appetizers to Love

Spinach and Ricotta Fritters

Servings: 6 servings

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

These savory Ricotta Fritters are delicious and so easy to make. They make a tasty low carb appetizer or side dish!

1 Air Fryer (see notes for stove-top instructions)

• 8 ounces chopped frozen spinach, thawed
• 1 cup whole milk ricotta
• 1/2 cup almond flour
• 1/3 cup finely grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tsp Italian seasoning
• 1/4 tsp red pepper flakes, optional
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 large egg
• 1 tbsp melted butter or olive oil

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• Place the thawed spinach in a kitchen rag or tea towel and twist to release as much moisture as possible. This is best done over the sink!

• In a large bowl, stir together the ricotta, almond flour, spinach, parmesan, garlic, Italian seasoning, red pepper flakes, salt, and pepper.

• Add the egg and work that in until well combined. Use a silicone spatula to work everything together like a dough.

• Using about 2 tablespoons of the mixture at a time, form into balls and then flatten the balls into patties. You should get at least 12.

• Preheat the air fryer to 400ºF and lightly grease the rack(s). Place the fritters in a single layer on the racks and brush lightly with melted butter or oil. If your air fryer is small, you may need to work in batches.

• Air fry for 10 minutes, flipping over partway through and brushing the second side with butter or oil.

• Serve with marinara or other favorite dipping sauces.

Stovetop Directions: Follow the directions for forming the fritters. Heat 2 tablespoon of oil in a large non-stick pan over medium heat. Once hot, add the fritters and let cook until golden brown on the bottom, 4 to 5 minutes. Carefully flip over and cook on the second side until golden brown. Remove to a paper towel lined plate to drain a few minutes before serving.

Serving: 2fritters | Calories: 176kcal | Carbohydrates: 5.7g | Protein: 10.1g | Fat: 12.9g | Saturated Fat: 5.7g | Fiber: 2.2g

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How to make baked ziti with shrimp, spinach, and feta cheese. Jump to the Baked Ziti Recipe with Shrimp or read on to see our tips for making it.

There are very few things that can beat pasta for me — I absolutely love it. I love that pasta can be hearty like our Pumpkin Mac and Cheese or light, like this shrimp ziti. I love that you can combine it with almost anything, from brown butter and walnuts to sausage and ricotta. Most of all, I love that it’s fast. With about 15 minutes of hands-on time this easy baked ziti is perfect for busy nights.

YOU MAY ALSO LIKE: This Easy Baked Ziti Recipe with Spinach has lots of spinach, artichokes, and a creamy pesto layer in the middle. Easy and delicious.

How to Make Baked Ziti with Shrimp and Spinach

Start by cooking your pasta, but undercook it by 1 to 2 minutes. This way, when we toss it with the other ingredients and bake the pasta won’t become mushy.

One of my favorite parts to this recipe is the lemony tomato sauce. It’s light and plays so nicely with the shrimp and feta cheese. It’s extremely simple to make — just olive oil, canned tomatoes, garlic, red pepper flakes, and lemon zest.

For the shrimp, season them lightly with a little olive oil, salt, and pepper. Then, when the pasta is cooked, toss it with the shrimp, our homemade sauce, spinach, and feta cheese.

Toss everything together and slide into a baking dish. See how fresh and light it looks. I love that.

Just before baking, we scatter breadcrumbs, feta cheese, and a drizzle of olive oil on top. Then the ziti is baked until the shrimp are cooked through and the top of the ziti begins to brown.

Recipe updated, originally posted February 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne

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