Baked Ziti with Shrimp and Spinach

There are very few things that can beat pasta for me…. I absolutely love it. I love that pasta can be heavy like our Pumpkin Mac and Cheese or light, like this one. I love that you can combine it with almost anything, from brown butter and walnuts to kale to shrimp, spinach and briny feta cheese. Most of all, though, I love that it’s fast. This will take less than 25 minutes and would work for one, two or a crowd. Just double or triple the recipe and enjoy.

How to make Baked Ziti with Shrimp and Spinach

Start by bringing a big pot of salted water to the boil then cook your pasta according to the directions found on the back of the box. While that happens, you can make our zesty quick tomato sauce which, by the way, is perfect by itself tossed with pasta. You will need canned tomatoes, minced garlic, red pepper flakes and lemon zest.

Add about a tablespoon of olive oil to a saucepan over medium heat then add the garlic and red pepper flakes. Cook about 30 seconds until the garlic begins to lightly brown.

Add the tomatoes, lemon zest and a pinch of salt then cook until warmed through.

Just set the sauce aside and move onto seasoning the shrimp. Add about a teaspoon of olive oil and 1/4 teaspoon of salt then toss.

By now, the pasta should be cooked, go ahead and drain it and add to a large bowl. Then, top with the tomato sauce, shrimp …

…crumbled feta cheese…

… and some thawed frozen spinach. Before adding the spinach, make sure you squeeze it dry.

Toss everything together and slide into a baking dish.

Then, evenly sprinkle with some more feta cheese, dried breadcrumbs and an extra drizzle of olive oil and bake in the oven for just about 10 minutes. You will know when it’s done when the shrimp are opaque throughout and the top begins to brown.


5.0 from 2 reviews
Baked Ziti with Shrimp and Spinach
Prep time
Cook time
Total time
This pasta dish comes together in less than 25 minutes and is perfect to answer a need for comfort or even for your next date night! In this, we use large shrimp, but you could replace the shrimp with cooked chicken or cooked mushrooms.

For the shrimp, we toss them in a little bit of olive oil and season with salt then add to the cooked pasta raw. They will cook when baked in the oven. If we were to cook the shrimp beforehand, we risk them overcooking and drying out.
Created By:
Yield: 2
You Will Need
  • 8 ounces ziti pasta (about 1/2 a box)
  • 2 tablespoons olive oil
  • 2 teaspoons minced garlic
  • 1/4 teaspoon red pepper flakes
  • 1 (16 ounce) can diced tomatoes
  • 1 teaspoon freshly grated lemon zest
  • 8 ounces large shrimp, peeled and deveined
  • 1 cup frozen spinach, thawed and squeeze dry
  • 2 ounces feta cheese, crumbled
  • 2 tablespoons dried breadcrumbs
  • salt to taste
  1. Preheat oven to 350 degrees F.
  2. Bring a large pot of salted water to a boil then cook pasta according to package directions.
  3. In the meantime, heat 1 tablespoon of olive oil, garlic and red pepper flakes over medium heat until garlic begins to brown. Add tomatoes, lemon zest and 1/4 teaspoon of salt then cook until warmed through, taste for seasoning, add additional salt if necessary then set aside.
  4. In a small bowl, toss shrimp in 1 teaspoon of olive oil and 1/4 teaspoon of salt, set aside.
  5. Drain cooked pasta and add to a large bowl with tomato sauce, shrimp, spinach and half of the feta cheese crumbles. Toss and add to a 10 1/2-inch x 7-inch baking dish and top with remaining feta cheese, bread crumbs and a drizzle of olive oil (about 2 teaspoons). Bake about 10 minutes until lightly browned on top and shrimp are opaque throughout.

Get Free Recipes by Email

Get insanely delicious FREE recipes and cooking videos in your inbox. Enter your email address below:

13 comments… Leave a Comment
  • Cindy Freland November 9, 2015, 8:01 pm

    Thanks for sharing. I have this in the oven now. I used shredded mozzarella as I didn’t have feta cheese.

  • lit June 24, 2015, 3:15 pm

    I am so ‘pumped’! I just found your site today! Loved that the steps are easy enough for ‘any and everybody’ to follow! The non-intimidating and inviting layout of your pages would be non-threatening even to a child!
    I am 100% sure I will not only enjoy making this, but, all of your future recipes. I am doubly sure they will please my palatte as well as anyone elses I may share them with!
    May i ask if cutting the shrimp would then enable them to be thoroughly cooked, for non sushi lovers!? Thank You both for this gift, A forever follower 5stars

    • Joanne July 2, 2015, 11:28 am

      Cutting the shrimp into smaller pieces is completely fine.

  • Heather August 14, 2014, 9:12 pm

    Absolutely delicious recipe. We enjoyed this very much! We found that it required a little longer than ten minutes to cook in the oven — probably because we started with homemade tomato sauce at room temperature. We will definitely make this again. Thanks for sharing.

  • linda May 15, 2014, 12:06 pm

    Recipe looks great, but my husband doesn’t like feta cheese. Could you recommend a suitable substitute? Thanks.

    • Joanne May 16, 2014, 11:13 am

      Goat cheese would be nice … or little dabs of cream cheese.

  • judi January 19, 2014, 6:18 pm

    Sounds great – can i use fresh spinach? Do i sautee it first?

    • Joanne January 21, 2014, 9:18 pm

      Yep, fresh or frozen spinach works. We didn’t cook it first, but you could if you wanted to.

  • npaul January 16, 2014, 8:42 pm

    Hi I usually try receipes from your site…

    However I d like to make a comment…for people that are okay with sushi shrimp I’d recomend you put them in without precooking …for me I prefer mine well cooked so once it baked half my shrimp were cooked while half were not …so my suggestion would be to cook the shrimp before you add it to the pasta

    • Joanne January 17, 2014, 10:25 am

      Thanks for sharing!

  • Jackie August 12, 2013, 4:39 pm


    Did you use plain or flavored dried bread crumbs in this recipe.

    • Joanne August 29, 2013, 2:11 pm

      Both will work — in the photos above, we used plain.

  • Nancy Long March 9, 2012, 3:55 pm

    Yum, can’t wait to try this – we’ve enjoyed the Nutella Bread Pudding twice now with neighbors. Everyone always wants 2nds!


Leave a Comment or Review

All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Policy.

If you are visiting from a mobile or tablet device, our star review system can be tricky for some devices. If you plan to leave a star review, please write the number of stars (1 to 5) in your comment and either Adam or Joanne will amend your comment with your star review. Thanks!

Did you make it? How was it?:  

Previous Post: Next Post: