If you’re craving a comforting, crowd-pleasing meal that combines cheesy goodness with fresh greens, this Baked Rigatoni with Spinach Ricotta Recipe is exactly what you need. It’s a perfect blend of tender rigatoni pasta enveloped in a creamy ricotta and spinach mixture, layered with savory marinara and topped with melted mozzarella. Whether you’re cooking for family, friends, or just yourself, this dish offers that irresistible Italian-American flair with a vegetarian twist that always hits the spot.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the secret to making this dish shine. Each component plays a crucial role, from the al dente rigatoni providing texture to the ricotta and spinach delivering creamy, vibrant flavor. Together, they create a harmonious balance that’s both hearty and wholesome.
- 12 ounces rigatoni pasta: Choose rigatoni for its sturdy tubes that hold sauce beautifully.
- 1 tablespoon olive oil: Adds richness and helps sauté the garlic and spinach.
- 3 cloves garlic (minced): Infuses the dish with aromatic warmth.
- 5 ounces fresh spinach (roughly chopped): Brings fresh color and nutrition to the creamy filling.
- 1 cup ricotta cheese: Creates the luscious, creamy base for the filling.
- 1 large egg: Binds the filling together for a perfect casserole texture.
- 1/2 cup grated Parmesan cheese: Adds salty, nutty depth with every bite.
- 1/2 teaspoon salt: Enhances all the flavors without overpowering them.
- 1/4 teaspoon black pepper: Gives just the right amount of subtle heat.
- 1/4 teaspoon ground nutmeg: A classic touch that brightens the ricotta mixture.
- 2 cups marinara sauce: Provides tangy tomato flavor that ties the whole dish together.
- 1 1/2 cups shredded mozzarella cheese: Tops the casserole with gooey, golden melted cheese.
How to Make Baked Rigatoni with Spinach Ricotta Recipe
Step 1: Prep the Pasta and Oven
Start by preheating your oven to 375°F (190°C) and greasing your 9×13-inch baking dish lightly. Then, boil salted water and cook the rigatoni until just al dente—this is crucial as the pasta will continue cooking in the oven, ensuring it doesn’t become mushy.
Step 2: Sauté Garlic and Spinach
Heat the olive oil in a skillet over medium heat, toss in the minced garlic, and cook for about 30 seconds until you can smell that irresistible fragrance. Quickly add the chopped spinach and sauté until it wilts down, just 2 to 3 minutes. This step brightens the spinach and infuses the oil with flavor.
Step 3: Combine the Ricotta Mixture
In a large mixing bowl, whisk together ricotta cheese, egg, Parmesan, salt, black pepper, and a pinch of nutmeg. Stir in your sautéed spinach along with the drained rigatoni. Finally, add one cup of marinara sauce to coat everything evenly—this base will be creamy, cheesy, and perfectly seasoned.
Step 4: Layer the Dish
Spoon half of the remaining marinara sauce at the bottom of your baking dish—this prevents sticking and adds moisture. Spread your pasta and ricotta mixture evenly on top, then pour the last bit of marinara sauce over the pasta. Don’t forget to sprinkle a generous layer of shredded mozzarella to get that dreamy golden crust.
Step 5: Bake to Perfection
Cover the dish with foil and bake for 20 minutes to let all the flavors meld together. Remove the foil and bake for an additional 10 to 15 minutes until bubbly and the cheese is beautifully melted and golden brown on top. Let it rest for 5 minutes before serving so it sets nicely and is easier to dish out.
How to Serve Baked Rigatoni with Spinach Ricotta Recipe
Garnishes
A sprinkle of freshly chopped basil or a handful of toasted pine nuts can elevate your baked rigatoni from delicious to show-stopping. A drizzle of good olive oil or a dusting of extra Parmesan right before serving adds that perfect finishing touch.
Side Dishes
This dish pairs perfectly with a crisp green salad dressed in lemon vinaigrette to contrast the richness. For a heartier meal, roasted vegetables or garlic bread work beautifully, soaking up any extra marinara sauce and adding complementary textures.
Creative Ways to Present
Serve individual portions in small ramekins for a charming dinner party presentation or create a layered version in clear glass baking dishes to show off the beautiful pasta and cheese layers. You can also add a sprinkle of chili flakes on top for guests who like a little kick.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers into an airtight container and keep refrigerated for up to four days. The flavors will deepen as it sits, making each reheated portion even more comforting.
Freezing
You can freeze your cooked, cooled baked rigatoni in a freezer-safe container for up to three months. To avoid dryness, cover the dish tightly with foil and plastic wrap. Thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers covered with foil in a 350°F oven until hot throughout, about 20 minutes. Alternatively, microwave individual servings covered with a damp paper towel for a quicker fix, stirring halfway through to heat evenly.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just thaw and squeeze out all the excess water before sautéing to avoid sogginess. The flavor and texture remain deliciously creamy in the finished dish.
Is this recipe suitable for a vegetarian diet?
Yes, this Baked Rigatoni with Spinach Ricotta Recipe contains no meat and is packed with flavorful cheeses and vegetables, making it an excellent vegetarian main course.
Can I add meat to this recipe?
For a heartier version, cooked Italian sausage or sautéed mushrooms make fantastic additions. Simply mix them into the filling before baking for extra flavor and texture.
How spicy is this dish?
This recipe is mild and comforting without any heat. However, you can easily add a pinch of red pepper flakes to the ricotta mixture or sprinkle on top before baking if you enjoy a bit of spice.
What type of pasta works best?
Rigatoni is ideal because its large tubes catch and hold the ricotta and marinara sauce wonderfully. Penne or ziti could be substituted in a pinch, but rigatoni gives you that perfect bite every time.
Final Thoughts
This Baked Rigatoni with Spinach Ricotta Recipe is truly a meal to savor on any night you want cozy, cheesy comfort without a fuss. It’s one of those dishes that feels special but is surprisingly easy to put together, making it a guaranteed winner in your dinner rotation. I can’t wait for you to try it and see how this simple combination can become your new favorite!
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Baked Rigatoni with Spinach Ricotta Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
This Baked Rigatoni with Spinach Ricotta is a comforting and flavorful Italian-American casserole featuring tender rigatoni pasta tossed with a creamy ricotta and spinach mixture, layered with marinara sauce, and topped with melted mozzarella cheese. It’s an easy, vegetarian-friendly main course perfect for weeknight dinners or cozy gatherings.
Ingredients
Dry Ingredients
- 12 ounces rigatoni pasta
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese
Fresh Ingredients
- 5 ounces fresh spinach, roughly chopped
- 3 cloves garlic, minced
- 1 large egg
Dairy and Oils
- 1 tablespoon olive oil
- 1 cup ricotta cheese
Sauces
- 2 cups marinara sauce
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking and set aside.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain the pasta and set aside.
- Sauté Spinach and Garlic: In a skillet, heat olive oil over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it. Add the chopped spinach and sauté for 2 to 3 minutes until wilted. Remove from heat.
- Mix Ricotta Filling: In a large bowl, combine the ricotta cheese, egg, grated Parmesan cheese, salt, black pepper, and ground nutmeg. Stir well until smooth. Fold in the sautéed spinach and cooked rigatoni. Add 1 cup of marinara sauce and mix everything thoroughly so the pasta is evenly coated.
- Assemble the Dish: Spread half of the remaining marinara sauce evenly on the bottom of the prepared baking dish. Spoon the pasta mixture on top, then spread the rest of the marinara sauce over the pasta. Sprinkle the shredded mozzarella cheese evenly over the top.
- Bake: Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake uncovered for an additional 10 to 15 minutes until the sauce is bubbly and the cheese is melted and golden brown.
- Rest and Serve: Remove from oven and let the baked rigatoni rest for 5 minutes before serving to allow the flavors to meld and the casserole to set.
Notes
- You can substitute frozen spinach (thawed and squeezed dry) for fresh spinach.
- Add sautéed mushrooms or cooked Italian sausage for extra flavor and protein.
- This dish can be made ahead of time; assemble unbaked and refrigerate for up to 24 hours before baking.
