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
Scale
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.
