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
Scale
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.
