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
Scale
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
