Baked Rigatoni with Spinach and Ricotta Recipe
This comforting Baked Rigatoni with Spinach and Ricotta is a delicious Italian-inspired casserole featuring tender rigatoni pasta baked in a rich marinara sauce layered with creamy ricotta, melted mozzarella, sautéed fresh spinach, and a golden Parmesan crust. Perfect for a satisfying family dinner or a make-ahead meal, this dish combines hearty flavors with wholesome ingredients in an easy-to-follow recipe.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Pasta and Sauce
- 1 lb rigatoni pasta, cooked al dente
- 2 ½ cups marinara sauce
Cheeses
- 1 ½ cups ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Vegetables and Seasonings
- 1 cup fresh spinach, lightly sautéed
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat and prepare baking dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking and to make cleanup easier.
- Mix pasta with sauce and spinach: In a large bowl, combine the cooked rigatoni pasta with marinara sauce, the sautéed fresh spinach, garlic powder, dried oregano, and salt and pepper to taste. Stir well to evenly coat the pasta and spinach with the sauce and seasonings.
- Assemble the first layer: Spread half of the pasta mixture evenly into the prepared baking dish. Dollop spoonfuls of ricotta cheese over this layer, then sprinkle half of the shredded mozzarella cheese on top.
- Repeat layering: Add the remaining pasta mixture as the second layer on top, followed by the remaining mozzarella cheese. Finally, sprinkle the grated Parmesan cheese evenly over the top for a flavorful golden crust.
- Bake and rest: Place the baking dish in the preheated oven and bake for 20 to 25 minutes, or until the cheese is melted, bubbly, and golden brown on top. Remove from oven and let the dish rest for 5 minutes before serving to allow it to set and cool slightly.
Notes
- Cooking rigatoni al dente ensures it maintains its shape and texture during baking.
- You can substitute fresh spinach with frozen spinach, but be sure to thaw and squeeze out excess moisture before sautéing.
- For extra flavor, add freshly minced garlic when sautéing spinach.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- This recipe can also be made ahead and refrigerated before baking; just increase bake time slightly if baking straight from the fridge.
Nutrition
- Serving Size: 1 cup
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 40 mg
Keywords: baked rigatoni, spinach and ricotta pasta bake, vegetarian pasta casserole, Italian baked pasta, comfort food
