Description
Baked Rigatoni with Spinach and Ricotta is a classic Italian-inspired recipe that combines the heartiness of rigatoni, the creaminess of ricotta, and the fresh flavor of spinach. This baked pasta masterpiece is the ultimate comfort food, perfect for cozy family dinners or sharing with friends.
Ingredients
- 1 lb rigatoni pasta
- 3 cup marinara sauce (divided)
- 15 ounce ricotta cheese
- 2 cup fresh spinach, chopped
- 2 cup shredded mozzarella cheese (divided)
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: Pinch of red pepper flakes
Instructions
- Preheat your oven to 375°F. Grease a 9×13-inch baking dish.
- Boil the rigatoni in salted water until al dente, then drain.
- In a bowl, combine the ricotta, egg, Parmesan, garlic, Italian seasoning, salt, pepper (and red pepper flakes if using). Stir in the spinach.
- Spread 1 cup of marinara sauce in the prepared baking dish. Add half the rigatoni, then spoon the ricotta-spinach mixture on top. Top with the remaining rigatoni and pour the remaining marinara sauce over the top.
- Sprinkle 1 1/2 cup of mozzarella cheese over the top.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 to 15 minutes, or until the cheese is lightly browned and the dish is bubbly.
- Allow the baked rigatoni to rest for 10 minutes before slicing and serving.
Notes
For the best cheese melt and texture, shred the mozzarella yourself rather than using pre-shredded cheese.
Feel free to experiment with different vegetables, such as sautéed mushrooms or roasted bell peppers.
This dish can be easily prepared in advance. Assemble the rigatoni, cover, and refrigerate for up to 2 days before baking.
Pair your Baked Rigatoni with Spinach and Ricotta with a fresh green salad, garlic bread, or a side of roasted vegetables for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg