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
Scale
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.
