If you’re craving a cozy, comforting meal that’s bursting with flavor and just a touch of green goodness, then the Irresistible Baked Rigatoni with Spinach & Ricotta Recipe is your new best friend. This hearty dish layers tender rigatoni pasta with creamy ricotta, fresh spinach, and melted cheeses all baked to golden perfection. It’s the perfect balance of cheesy, savory, and fresh, making it an absolute crowd-pleaser whether for a family dinner or when you want to impress friends. Trust me, once you dive into this recipe, it’ll quickly rise to the top of your go-to comfort food list.
Ingredients You’ll Need
Each ingredient in this Irresistible Baked Rigatoni with Spinach & Ricotta Recipe plays a crucial role in creating its rich, layered flavors and textures. From the pasta’s al dente bite to the creamy ricotta and vibrant spinach, these simple staples come together beautifully.
- 1 pound rigatoni pasta: Choose ridged tubes to catch every bit of sauce and cheese – pasta perfection!
- 1 tablespoon olive oil: Adds a subtle fruity richness to sauté the garlic and spinach.
- 3 cloves garlic, minced: Garlic infuses a warm, savory aroma that lifts the whole dish.
- 4 cups fresh spinach (or 1 package frozen, thawed and drained): The leafy green star that adds freshness and color.
- 1½ cups ricotta cheese: Creamy and mild, ricotta brings luscious texture and balances the flavors.
- 2 cups shredded mozzarella cheese (divided): For that gooey, melty cheese pull everyone loves, split between the filling and topping.
- ½ cup grated Parmesan cheese: A salty, nutty note that intensifies the overall taste.
- 1 large egg: Helps bind the cheese mixture for a perfect consistency.
- ½ teaspoon salt: Enhances every flavor beautifully without overpowering.
- ¼ teaspoon black pepper: Adds subtle warmth and counterbalance to the richness.
- ½ teaspoon dried oregano: A hint of herbal earthiness that complements the tomato sauce.
- 3 cups marinara sauce: Choose your favorite homemade or store-bought sauce to tie it all together.
- Fresh basil or parsley (optional): Bright and fragrant garnish that finishes the dish with style.
How to Make Irresistible Baked Rigatoni with Spinach & Ricotta Recipe
Step 1: Cook the Rigatoni
Start with bringing a large pot of salted water to a boil. Cooking the rigatoni just shy of al dente is key here – about one to two minutes less than the package suggests – so the pasta holds its shape and finishes cooking perfectly inside the oven later.
Step 2: Sauté the Garlic and Spinach
While the pasta cooks, heat olive oil in a skillet over medium heat. Toss in the minced garlic and sauté just until it releases that wonderful fragrant aroma, about a minute. Next, add your chopped fresh spinach (or thawed frozen spinach) and cook until wilted but still vibrant. This step intensifies the flavor of the greens and softens them just right.
Step 3: Mix the Cheese and Spinach Filling
In a large bowl, combine the creamy ricotta, one cup of mozzarella, Parmesan, egg, salt, pepper, and oregano. Gently stir in the cooled spinach and garlic mixture. This filling is the heart of the dish, offering creamy richness and a fresh herbal touch that’s irresistible.
Step 4: Coat the Pasta with Sauce
Return the drained rigatoni to the pot and pour in the marinara sauce. Toss everything together until each piece of pasta is beautifully coated with that tangy, robust sauce. This ensures every bite bursts with flavor.
Step 5: Layer the Baked Rigatoni
In a 9×13 inch baking dish, spread half of the sauced rigatoni as the bottom layer. Dollop and spread all of the ricotta-spinach mixture over it evenly. Next, top this with the remaining rigatoni, and finally, sprinkle with the remaining cup of mozzarella cheese for a golden, bubbly finish.
Step 6: Bake to Perfection
Cover the dish with foil and bake at 375°F (190°C) for 25 minutes. Then remove the foil and bake for another 10 to 15 minutes until the top is deliciously golden and bubbling. This final step melds all the flavors and textures together, making it oh so inviting.
Step 7: Let it Rest
Allowing the pasta to rest for 5 to 10 minutes after baking lets the layers set slightly, making it easier to serve and even more flavorful as the cheese settles in.
How to Serve Irresistible Baked Rigatoni with Spinach & Ricotta Recipe
Garnishes
Fresh basil or parsley sprinkled over the top brings an herbal brightness and a pop of color. It’s a simple touch that makes the dish look irresistible and adds a lovely fresh aroma on the plate.
Side Dishes
This baked rigatoni pairs wonderfully with a crisp green salad dressed with lemon vinaigrette or a side of garlic bread to scoop up any extra sauce. The contrast balances the richness perfectly and rounds out the meal.
Creative Ways to Present
For a festive twist, serve it in individual ramekins for personalized portions or sprinkle a bit of chili flakes on top for a subtle heat layer. You could even add roasted cherry tomatoes around the edges for extra color and sweetness.
Make Ahead and Storage
Storing Leftovers
This baked rigatoni keeps beautifully in an airtight container in the fridge for up to 3 days. It tastes even better after sitting overnight when the flavors have had a chance to meld more deeply.
Freezing
To enjoy later, this dish freezes very well. Just assemble it in a freezer-safe dish, cover tightly, and freeze for up to 2 months. Thaw overnight in the fridge before baking as directed.
Reheating
Reheat leftovers covered in a 350°F (175°C) oven until warmed through and bubbly, about 20-25 minutes. You can also microwave single servings, although oven reheating helps keep the cheesy top from getting rubbery.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Frozen spinach works perfectly as long as you thaw it fully and squeeze out excess water to avoid a watery dish.
Is it okay to use part-skim ricotta?
Yes, but whole milk ricotta gives the creamiest texture and best flavor. Part-skim works if you want a lighter version.
Can I make this recipe vegetarian?
Definitely! This Irresistible Baked Rigatoni with Spinach & Ricotta Recipe is already vegetarian-friendly, making it a hearty meatless meal option.
What type of marinara sauce should I use?
Either homemade or store-bought marinara works. Choose a high-quality sauce with good herb flavor for best results.
How can I make this dish spicier?
Adding a pinch of red pepper flakes to the cheese mixture or sprinkling some on top before baking gives a nice subtle heat kick.
Final Thoughts
There’s something undeniably satisfying about the luscious layers of this Irresistible Baked Rigatoni with Spinach & Ricotta Recipe. It’s one of those dishes that feels like a warm hug on a plate, perfect for family dinners or cozy nights in. I can’t wait for you to try it and experience all the comforting flavors and textures that make it so special.
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Irresistible Baked Rigatoni with Spinach & Ricotta Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Irresistible Baked Rigatoni with Spinach & Ricotta is a comforting and flavorful Italian-inspired baked pasta dish. It combines perfectly cooked rigatoni tossed in a rich marinara sauce with a creamy ricotta and spinach mixture, layered and topped with melted mozzarella and Parmesan for a deliciously cheesy finish. Ideal for family dinners or special occasions, this recipe is easy to prepare and results in a warm, hearty meal loved by all.
Ingredients
Pasta
- 1 pound (450g) rigatoni pasta
Vegetables & Aromatics
- 3 cloves garlic, minced
- 4 cups fresh spinach, roughly chopped (or 1 package frozen spinach, thawed and drained)
Dairy & Eggs
- 1½ cups ricotta cheese (whole milk recommended)
- 2 cups shredded mozzarella cheese (divided)
- ½ cup grated Parmesan cheese
- 1 large egg
Pantry & Seasonings
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried oregano
- 3 cups marinara sauce (store-bought or homemade)
Garnish
- Fresh basil or parsley, for garnish (optional)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, about 1–2 minutes less than the package instructions specify. Drain the pasta and set it aside.
- Sauté Spinach and Garlic: Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Then add the chopped spinach and cook until wilted (or warmed through if using frozen spinach). Remove from heat and allow the mixture to cool slightly.
- Prepare Cheese Mixture: In a large mixing bowl, combine ricotta cheese, 1 cup of shredded mozzarella, grated Parmesan, egg, salt, black pepper, and dried oregano. Stir in the cooled spinach and garlic mixture until evenly distributed.
- Toss Pasta with Sauce: Using the same pot you cooked the pasta in, toss the drained rigatoni with the marinara sauce ensuring all pasta is well coated.
- Layer the Dish: Spread half of the sauced rigatoni evenly in a 9×13 inch baking dish. Spoon and spread the entire ricotta-spinach mixture over the pasta layer. Then, add the remaining sauced rigatoni on top. Finally, sprinkle the remaining 1 cup mozzarella cheese over the surface.
- Bake: Cover the baking dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for 25 minutes. Remove the foil and continue baking for an additional 10 to 15 minutes until the top turns golden brown and is bubbling.
- Rest and Garnish: Remove from the oven and let the baked rigatoni rest for 5 to 10 minutes before serving. Garnish with fresh basil or parsley if desired to add a pop of color and fresh flavor.
Notes
- For a creamier texture, use whole milk ricotta cheese.
- If using frozen spinach, ensure it is thoroughly thawed and drained to avoid excess moisture.
- You can substitute marinara sauce with your favorite tomato sauce or homemade sauce for more flavor.
- Letting the baked pasta rest allows it to set, making it easier to serve.
- Optional garnish of fresh herbs enhances aroma and presentation.
