If you’re craving a comforting, crowd-pleasing dish that perfectly balances creamy ricotta, vibrant spinach, and tender pasta, then this Baked Rigatoni with Spinach and Ricotta Recipe is about to become your new go-to. Rich, cheesy, and fabulously satisfying, every baked spoonful offers layers of flavor and texture that make this vegetarian pasta bake feel like a warm hug on a plate. Whether you’re making it for a family dinner or a casual get-together, this recipe proves that simple ingredients can create something truly extraordinary.
Ingredients You’ll Need
The magic of this Baked Rigatoni with Spinach and Ricotta Recipe lies in its simplicity—every ingredient plays a crucial role in building taste, texture, and color. From the al dente rigatoni that holds the sauce perfectly to the fresh spinach adding brightness, each component is essential to the overall dish.
- 12 ounces rigatoni pasta: Choose rigatoni for its ridges that trap all the cheesy sauce beautifully.
- 1 tablespoon olive oil: Adds a light richness and helps sauté the garlic and spinach evenly.
- 3 cloves garlic (minced): Infuses the dish with a fragrant, savory depth.
- 5 ounces fresh spinach or 1 cup frozen spinach (thawed and drained): Brings vibrant color and a lovely earthy flavor.
- 1 1/2 cups ricotta cheese: Provides creamy texture and mild tang that balances the sauce and spinach.
- 1/2 cup grated Parmesan cheese: Adds a nutty sharpness to deepen the flavor.
- 1 egg: Helps bind the cheese mixture for perfect consistency.
- 1/2 teaspoon salt: Enhances all the natural flavors in the dish.
- 1/4 teaspoon black pepper: Adds a subtle kick and warm spice.
- 2 cups marinara sauce: Choose your favorite store-bought or homemade sauce for the perfect tomato base.
- 1 cup shredded mozzarella cheese: Melts into a golden, bubbly topping that’s absolutely irresistible.
- Fresh basil or parsley for garnish (optional): Adds a pop of fresh herbal brightness to finish the dish.
How to Make Baked Rigatoni with Spinach and Ricotta Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 375°F (190°C) and lightly greasing a 9×13-inch baking dish. This ensures your pasta bake won’t stick and will come out easily once it’s baked to perfection.
Step 2: Cook the Pasta
Bring a large pot of salted water to boil and cook the rigatoni until al dente. The pasta should still have a slight bite because it will continue to cook in the oven. Drain the rigatoni carefully and set it aside to cool slightly.
Step 3: Sauté Spinach and Garlic
In a skillet heated over medium heat, warm the olive oil, then add the minced garlic. Sauté for about a minute until fragrant but not browned, then toss in your fresh or thawed spinach. Cook until wilted and tender, which brings out the spinach’s natural sweetness and soft texture. Remove from heat to cool.
Step 4: Mix the Cheese and Spinach
In a large mixing bowl, combine ricotta, grated Parmesan, egg, salt, pepper, and the sautéed spinach with garlic. Mix thoroughly until the ingredients are evenly distributed. This mixture adds creamy richness and a herby punch that ties all the flavors together.
Step 5: Combine Pasta and Cheese Mixture
Add the drained rigatoni into your cheese and spinach bowl. Stir gently but thoroughly to coat every rigatoni tube with the luscious ricotta mixture. This step ensures every bite delivers that perfect balance of cheesy spinach goodness.
Step 6: Layer the Pasta Bake
Spread half of the marinara sauce evenly on the bottom of the prepared baking dish. Next, add the pasta and cheese mixture, smoothing it out evenly. Pour the remaining marinara sauce over the top and sprinkle the entire surface with shredded mozzarella cheese, which will melt and brown beautifully as it bakes.
Step 7: Bake Until Bubbling and Golden
Cover your dish with foil and bake for 20 minutes to let all the flavors meld and the cheeses melt. Then remove the foil and continue baking for another 10 to 15 minutes until the top is bubbly and golden brown. Let it rest for a few minutes after baking—it helps the dish set for easier serving.
How to Serve Baked Rigatoni with Spinach and Ricotta Recipe
Garnishes
To finish, scatter fresh basil or parsley over the top for a bright, herbal note that complements the rich cheese and tomato. A light drizzle of extra virgin olive oil or a sprinkle of crushed red pepper flakes can also add exciting layers of flavor.
Side Dishes
This pasta bake pairs beautifully with a crisp green salad dressed in lemon vinaigrette or a simple garlic bread to soak up every last bit of saucy goodness. Roasted vegetables like zucchini or bell peppers add color and a satisfying crunch alongside this creamy casserole.
Creative Ways to Present
Serve this Baked Rigatoni with Spinach and Ricotta Recipe straight from the baking dish for a cozy, family-style meal. For a fancier approach, plate individual portions topped with fresh herbs and a dusting of Parmesan. You can also layer the components in individual ramekins for elegant single servings perfect for dinner parties.
Make Ahead and Storage
Storing Leftovers
Store any leftover baked rigatoni in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it perfect for a next-day lunch or quick dinner.
Freezing
If you want to prepare the dish ahead of time, assemble it fully but skip baking. Wrap tightly with foil and freeze for up to 2 months. When ready, thaw overnight and bake as directed, adding a few extra minutes if needed to ensure it’s warmed through.
Reheating
Reheat leftovers covered in the oven at 350°F (175°C) for about 15–20 minutes or until heated through and bubbly. You can also microwave individual servings covered with a damp paper towel to prevent drying out.
FAQs
Can I use frozen spinach instead of fresh in the Baked Rigatoni with Spinach and Ricotta Recipe?
Absolutely! Just make sure the frozen spinach is fully thawed and well-drained to avoid excess moisture in your pasta bake, which could make it watery.
Is this recipe suitable for a vegetarian diet?
Yes, this recipe is vegetarian-friendly as it contains no meat and instead relies on cheese and vegetables for protein and flavor.
Can I make this recipe gluten-free?
You can easily swap the rigatoni for a gluten-free pasta of your choice. Just be sure to cook it according to package instructions since cooking times may vary.
How can I add more flavor to the cheese mixture?
Adding a pinch of nutmeg to the ricotta and spinach mixture enhances warmth and depth, making the dish even more comforting and aromatic.
What’s the best way to prevent the pasta bake from drying out?
Covering the dish with foil while baking traps moisture. Also, avoid overcooking the pasta initially—it should be just al dente to maintain the perfect texture after baking.
Final Thoughts
There’s something incredibly satisfying about making and sharing this Baked Rigatoni with Spinach and Ricotta Recipe. It’s a true testament to how simple ingredients can come together in the most delicious way. Whether you’re feeding a hungry family or hosting friends, this dish promises warm smiles, happy hearts, and plenty of seconds. Don’t hesitate — give it a try and watch it become a beloved classic in your home.
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Baked Rigatoni with Spinach and Ricotta Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Baked Rigatoni with Spinach Ricotta is a comforting Italian-inspired casserole featuring tender rigatoni pasta coated in a creamy blend of ricotta, Parmesan, and spinach, all baked with marinara sauce and melted mozzarella cheese for a deliciously cheesy finish. Perfect for a satisfying vegetarian main course.
Ingredients
Pasta and Sauce
- 12 ounces rigatoni pasta
- 2 cups marinara sauce (store-bought or homemade)
Spinach Ricotta Mixture
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 5 ounces fresh spinach, chopped (or 1 cup frozen spinach, thawed and drained)
- 1 1/2 cups ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Topping
- 1 cup shredded mozzarella cheese
- Fresh basil or parsley for garnish (optional)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Cook Pasta: Boil the rigatoni pasta in salted water until it reaches al dente, meaning it is cooked but still firm to the bite. Drain well and set aside.
- Sauté Garlic and Spinach: In a skillet over medium heat, heat the olive oil. Add minced garlic and sauté for about 1 minute until fragrant. Add the chopped fresh spinach (or thawed, drained frozen spinach) and cook until wilted or warmed through. Remove from heat.
- Combine Ricotta Mixture: In a large bowl, mix ricotta cheese, grated Parmesan, egg, salt, pepper, and the cooked spinach and garlic. Stir thoroughly to combine all ingredients evenly.
- Mix Pasta with Ricotta Blend: Add the drained rigatoni pasta to the ricotta-spinach mixture and gently stir to coat the pasta well with the creamy blend.
- Assemble the Bake: Spread 1 cup of marinara sauce evenly on the bottom of the prepared baking dish. Add the pasta mixture and spread it out evenly. Pour the remaining marinara sauce over the top and then sprinkle shredded mozzarella cheese evenly over everything.
- Bake Covered: Cover the dish with foil and bake in the preheated oven for 20 minutes to allow flavors to meld and cheese to melt.
- Bake Uncovered: Remove the foil and continue baking for an additional 10 to 15 minutes until the sauce is bubbly and the top is golden brown and slightly crisp.
- Rest and Garnish: Let the baked rigatoni rest for 5 minutes before serving to set. Garnish with fresh basil or parsley if desired for a fresh herbal touch.
Notes
- This dish can be prepped ahead and kept refrigerated before baking, making it convenient for busy days.
- Adding a pinch of nutmeg to the ricotta mixture adds warmth and depth of flavor.
- Use fresh spinach for best texture and flavor; frozen spinach works well but ensure it is thoroughly drained to avoid excess moisture.
- Feel free to substitute whole wheat rigatoni for a fiber boost.
