If you’re craving the ultimate comfort food that’s easy to make and guaranteed to impress, look no further than Irresistible Baked Rigatoni with Spinach & Ricotta. This bubbling, cheesy pasta bake combines tender rigatoni, creamy ricotta, sautéed spinach, and a golden crown of mozzarella and Parmesan for a dish that’s both hearty and fresh. Whether you’re making it for a weeknight dinner, a special gathering, or just because you want something cozy and satisfying, this recipe is about to become your new go-to favorite!
Ingredients You’ll Need
The ingredients for Irresistible Baked Rigatoni with Spinach & Ricotta are simple, yet each one plays a key role in creating those layers of flavor and texture we all adore. From the robust pasta base to the creamy, herby filling and the gooey cheese topping, every item adds something special to the final bake.
- Rigatoni pasta (12 ounces): The sturdy tubes perfectly hold all the cheesy, saucy goodness in every bite.
- Olive oil (1 tablespoon): Adds richness and helps the garlic and spinach bloom with flavor.
- Garlic cloves, minced (3): Infuses the dish with warm, aromatic undertones that make every forkful pop.
- Fresh spinach, roughly chopped (5 ounces): Brings color, nutrients, and a subtle earthiness to balance the cheese.
- Ricotta cheese (1 1/2 cups): The creamy heart of the filling, giving the bake its signature lusciousness.
- Large egg (1): Binds the ricotta mixture so it bakes up perfectly fluffy and set.
- Salt (1/2 teaspoon): Essential for seasoning every layer and bringing out the best in each ingredient.
- Black pepper (1/4 teaspoon): Adds a gentle, warming kick to the cheesy filling.
- Nutmeg, optional (1/4 teaspoon): A classic Italian touch for a hint of warmth and depth—don’t skip if you have it!
- Marinara sauce (2 cups): Adds tangy, savory flavor and ensures the pasta doesn’t dry out as it bakes.
- Shredded mozzarella cheese (1 1/2 cups): Melts into a gorgeous, gooey layer that everyone will fight over.
- Grated Parmesan cheese (1/4 cup): Delivers nutty, salty sharpness and a beautiful golden finish on top.
- Fresh basil or parsley for garnish (optional): Adds a burst of freshness and color just before serving.
How to Make Irresistible Baked Rigatoni with Spinach & Ricotta
Step 1: Prepare the Oven and Pasta
Start by preheating your oven to 375°F (190°C) so it’s ready to transform your dish into bubbling perfection. Meanwhile, cook your rigatoni in a large pot of salted boiling water until it’s just al dente—this ensures it holds its shape and doesn’t become mushy during baking. Drain the pasta and set it aside while you get everything else ready.
Step 2: Sauté the Garlic and Spinach
In a skillet over medium heat, warm the olive oil and toss in the minced garlic. Let it sizzle for a minute until it’s fragrant (but not brown), then add your chopped fresh spinach. Sauté for 2 to 3 minutes, stirring, until the spinach wilts down beautifully. Take it off the heat and let it cool slightly—you don’t want it to cook the egg when you mix it into the ricotta later.
Step 3: Make the Ricotta Filling
Grab a large bowl and combine the ricotta cheese, egg, salt, pepper, and that optional dash of nutmeg. Stir in your slightly cooled spinach and garlic mixture. This creamy, flavorful filling is the soul of Irresistible Baked Rigatoni with Spinach & Ricotta, giving every bite a delightful richness and a pop of green.
Step 4: Combine and Assemble
Add the cooked rigatoni to the ricotta and spinach mixture, tossing gently to coat every tube with that luscious filling. Grease a 9×13-inch baking dish and spread half of your marinara sauce over the bottom. Pile in the pasta mixture, spreading it evenly, then pour the remaining marinara sauce over the top for that classic Italian red layer.
Step 5: Top and Bake
Sprinkle the shredded mozzarella and grated Parmesan cheese generously over the entire casserole. Cover the dish loosely with foil and bake for 20 minutes. Then, remove the foil and let it bake another 10 to 15 minutes, until the cheese is golden, bubbly, and irresistible. Let it rest for 5 minutes before serving so everything sets and is easier to scoop.
How to Serve Irresistible Baked Rigatoni with Spinach & Ricotta
Garnishes
Finish your Irresistible Baked Rigatoni with Spinach & Ricotta with a sprinkle of freshly chopped basil or parsley. The herbs add a vibrant color and a fresh, aromatic lift to the melted cheese and rich sauce. A light dusting of extra Parmesan right before serving is always a hit, too.
Side Dishes
This dish pairs beautifully with a simple green salad dressed in a tangy vinaigrette, which balances the creaminess of the pasta. Add some warm, crusty garlic bread for sopping up every last bit of sauce, or serve with roasted vegetables to make the meal even heartier.
Creative Ways to Present
For a fun twist, serve the pasta in individual ramekins for personal mini bakes—perfect for dinner parties or family gatherings. You can also layer the pasta in a deep, round dish for a more rustic look, or sprinkle it with a little extra mozzarella and broil it briefly for an ultra-golden, bubbly top.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), let the Irresistible Baked Rigatoni with Spinach & Ricotta cool to room temperature, then store it in an airtight container in the refrigerator. It will stay fresh and delicious for up to 4 days. The flavors often deepen overnight, making those second-day servings even better!
Freezing
This recipe freezes beautifully. Assemble the dish right up to the baking step, cover tightly with foil, and freeze for up to 2 months. When you’re ready, thaw it overnight in the fridge and bake as directed, adding an extra 10 to 15 minutes if needed. You can also freeze leftovers in individual portions for easy future meals.
Reheating
To reheat, place portions in an oven-safe dish, cover with foil, and bake at 350°F until heated through. For a quicker option, microwave individual servings, covering them with a damp paper towel to retain moisture. Either way, the cheese will melt again, and the pasta will taste just as comforting as day one.
FAQs
Can I use a different type Main Course
Absolutely! While rigatoni is perfect for holding onto the creamy filling and sauce, penne, ziti, or even fusilli work well in this Irresistible Baked Rigatoni with Spinach & Ricotta recipe. Just stick with a sturdy, tube-shaped pasta for the best texture.
Is it possible to make this dish gluten free?
Yes, you can easily substitute your favorite gluten-free rigatoni or similar pasta. Just be sure to cook it until just al dente, as gluten-free noodles can soften more quickly during baking.
Can I use frozen spinach instead of fresh?
Definitely! Just thaw and squeeze out as much excess water as possible before mixing it with the ricotta. This will keep the filling creamy instead of watery and works perfectly in Irresistible Baked Rigatoni with Spinach & Ricotta.
How can I add protein to this recipe?
For a heartier meal, stir in cooked Italian sausage, ground turkey, or shredded rotisserie chicken when combining the pasta and ricotta mixture. You can also add a layer of lentils for a vegetarian boost.
What’s the best way to prevent the cheese from sticking to the foil?
To avoid losing that precious cheesy layer, lightly spray the underside of your foil with nonstick spray before covering the dish. Or, tent the foil so it doesn’t touch the cheese directly while baking.
Final Thoughts
Whether you’re feeding a crowd or just treating yourself to a comforting homemade meal, Irresistible Baked Rigatoni with Spinach & Ricotta is a recipe that always delivers big smiles and happy bellies. Give it a try, and don’t be surprised if it becomes a regular star at your table!
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Irresistible Baked Rigatoni with Spinach & Ricotta Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Irresistible Baked Rigatoni with Spinach & Ricotta is a comforting Italian pasta bake featuring tender rigatoni tossed in a creamy ricotta and spinach mixture, layered with marinara sauce, and topped with melty mozzarella and Parmesan cheese. Perfect for a satisfying vegetarian main course that’s easy to prepare and full of flavor.
Ingredients
Pasta and Sauce
- 12 ounces rigatoni pasta
- 2 cups marinara sauce
- 1 tablespoon olive oil
Cheese and Spinach Mixture
- 3 cloves garlic, minced
- 5 ounces fresh spinach, roughly chopped
- 1 1/2 cups ricotta cheese
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
Toppings
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley for garnish (optional)
Instructions
- Preheat and Cook Pasta: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the rigatoni until al dente according to package instructions. Drain the pasta and set aside.
- Sauté Spinach and Garlic: In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add the chopped spinach and cook for 2 to 3 minutes until wilted. Remove from heat and let it cool slightly.
- Prepare Ricotta Mixture: In a large bowl, combine the ricotta cheese, egg, salt, black pepper, and optional nutmeg. Stir until smooth, then fold in the sautéed spinach and garlic mixture.
- Mix Pasta and Ricotta: Add the cooked rigatoni into the ricotta-spinach mixture and toss everything together until the pasta is evenly coated.
- Assemble in Baking Dish: Grease a 9×13-inch baking dish lightly. Spread half of the marinara sauce evenly on the bottom. Layer the pasta mixture over the sauce, then spoon the remaining marinara sauce on top.
- Add Cheese and Bake: Sprinkle shredded mozzarella and grated Parmesan cheese evenly over the top. Cover the dish loosely with aluminum foil and bake in the preheated oven for 20 minutes.
- Brown the Cheese: Remove the foil and bake for an additional 10 to 15 minutes until the cheese is bubbly and lightly golden.
- Rest and Garnish: Let the baked rigatoni rest for 5 minutes before serving. Garnish with fresh basil or parsley if desired and enjoy.
Notes
- If fresh spinach is unavailable, substitute with frozen spinach that has been thawed and thoroughly drained.
- For a touch of heat, add a pinch of red pepper flakes while sautéing the garlic and spinach.
- To make the dish heartier, stir in cooked Italian sausage before baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 410
- Sugar: 6g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 65mg
