If you’re craving a comforting, cheesy, and fresh pasta dish to warm your soul, this Baked Rigatoni with Spinach and Ricotta Recipe is an absolute winner. Imagine tender rigatoni pasta bathed in a creamy ricotta and Parmesan blend, scattered with bright, sautéed spinach, all smothered in gooey melted mozzarella and baked to bubbly perfection. It’s a beautiful balance of rich and light, simple but deeply satisfying, perfect for family dinners or impressing guests without fuss. Once you try this dish, it’s going to become one of your favorite weeknight go-tos or make-ahead meals.
Ingredients You’ll Need
Getting the best from this Baked Rigatoni with Spinach and Ricotta Recipe really comes down to using a handful of simple, fresh ingredients that bring incredible flavor and texture. Each one plays a role—from the creamy ricotta that adds softness, to the spinach providing a pop of vibrant green color and a subtle earthiness. Here’s what you’ll want in your kitchen before you start.
- 12 oz rigatoni pasta: This tube-shaped pasta captures sauce beautifully, making every bite deliciously saucy.
- 15 oz whole milk ricotta cheese: Creamy and mild, ricotta forms the rich base of the cheese mixture.
- 4 cups fresh spinach: Fresh spinach not only adds color but also a fresh, nutritious bite that balances the richness.
- 1 cup grated Parmesan cheese: Parmesan adds a savory, nutty flavor and helps create the golden crust inviting you to dig in.
- 2 cups shredded mozzarella cheese: Mozzarella melts perfectly, giving you that irresistible gooey and stretchy top layer.
- 2 tbsp olive oil: Used to sauté garlic and spinach, adding a subtle, fruity richness.
- 2 cloves garlic, minced: Garlic amplifies the flavors with its bold and aromatic punch.
- Salt and pepper to taste: Essential for seasoning and bringing out all the flavors.
How to Make Baked Rigatoni with Spinach and Ricotta Recipe
Step 1: Preheat your oven and prepare the pasta
Start by preheating your oven to 375°F (190°C) so it’s ready when you finish assembling the dish. Cook the rigatoni in boiling, salted water until just al dente. This means the pasta still has a slight bite, which prevents it from becoming mushy during baking.
Step 2: Sauté the spinach and garlic
While the pasta is cooking, heat olive oil over medium heat in a skillet. Add the minced garlic and sauté for about one minute to release its wonderful aroma. Then toss in your fresh spinach and cook until it’s just wilted—about two minutes. This step softens the spinach perfectly without losing its bright color.
Step 3: Mix the ricotta filling
In a large bowl, combine the ricotta cheese, half of the grated Parmesan, the sautéed spinach and garlic, and season the mixture with salt and pepper. This creamy mixture is the heart of your dish and will coat every piece of pasta with rich, cheesy goodness.
Step 4: Combine pasta and cheese mixture
Drain your rigatoni and immediately mix it with the ricotta and spinach mixture, ensuring every rigatoni tube is generously coated. This ensures each bite bursts with flavor and creaminess.
Step 5: Assemble and bake
Grease a baking dish and layer half of your pasta mixture evenly on the bottom. Sprinkle half of the mozzarella over the top. Add the remaining rigatoni mixture and finish with the rest of the mozzarella and Parmesan cheeses, creating a luscious cheesy crust. Bake in the oven for 25 to 30 minutes until the top is bubbly and golden brown—the perfect signal your dish is ready to enjoy.
How to Serve Baked Rigatoni with Spinach and Ricotta Recipe
Garnishes
To elevate this dish even further, consider a few simple garnishes. Fresh basil leaves or a sprinkle of chopped parsley add a vibrant herbal note and a pop of color. A drizzle of extra virgin olive oil or a dash of crushed red pepper flakes can add a delightful finish, heightening both aroma and flavor.
Side Dishes
This Baked Rigatoni with Spinach and Ricotta Recipe pairs beautifully with crisp green salads tossed in lemon vinaigrette or simple garlic bread to soak up every cheesy bite. Roasted vegetables like asparagus or Brussels sprouts also complement the creamy pasta without overwhelming the palate.
Creative Ways to Present
For a fun twist, serve the rigatoni in individual ramekins for a more formal presentation or scoop into rustic bowls for a cozy family meal vibe. You could even add a sprinkle of toasted pine nuts on top before serving for a surprising texture contrast that guests will rave about.
Make Ahead and Storage
Storing Leftovers
Leftovers store beautifully in an airtight container in the refrigerator for 3 to 4 days. The flavors tend to meld even more, so you’ll have an easy and flavorful meal waiting for you later in the week.
Freezing
This dish freezes well, making it a great meal prep candidate. Wrap portions tightly in plastic wrap and foil, or place in freezer-safe containers to preserve freshness. When ready to eat, thaw overnight in the fridge for best results.
Reheating
Reheat leftovers covered in the oven at 350°F (175°C) for 15–20 minutes or until warmed through to maintain the crispy top and creamy center. Alternatively, microwaving works for a quick fix but may soften the cheesy crust.
FAQs
Can I use frozen spinach instead of fresh?
Yes, you can! Just be sure to thaw and squeeze out excess moisture before sautéing so your Baked Rigatoni with Spinach and Ricotta Recipe doesn’t become watery.
Is whole milk ricotta necessary?
Whole milk ricotta gives the creamiest texture, but part-skim works too if you want a lighter dish. Just expect a slightly less rich filling.
Can I add other vegetables to the recipe?
Absolutely! Mushrooms, zucchini, or sun-dried tomatoes all complement the flavors nicely—just sauté them along with the spinach.
What type of rigatoni works best?
Use dried rigatoni for perfect al dente texture that holds up in the oven. Fresh pasta tends to be more delicate and might overcook during baking.
How can I make this recipe vegetarian?
This recipe is already vegetarian since it features no meat. Just be sure to use vegetarian-friendly cheeses if that’s a concern.
Final Thoughts
This Baked Rigatoni with Spinach and Ricotta Recipe is one of those dishes that feels like a warm hug on a plate. It’s approachable enough for weeknights but tasty and pretty enough to serve when you want to impress. Give it a try, and you might just find that it becomes your new go-to pasta casserole that everyone asks for again and again.
Print
Baked Rigatoni with Spinach and Ricotta Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Baked Rigatoni with Spinach and Ricotta is a comforting and delicious Italian-inspired casserole that combines tender rigatoni pasta with creamy ricotta cheese, fresh sautéed spinach, and a blend of mozzarella and Parmesan cheeses. Perfect for a family dinner, it’s baked to golden bubbly perfection, offering a rich and satisfying vegetarian meal.
Ingredients
Pasta
- 12 oz rigatoni pasta
Cheese and Dairy
- 15 oz whole milk ricotta cheese
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
Vegetables & Aromatics
- 4 cups fresh spinach
- 2 cloves garlic, minced
Other
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the rigatoni casserole.
- Cook the Pasta: Boil a large pot of salted water and cook the rigatoni until al dente, about 10-12 minutes. Drain the pasta well and set aside.
- Sauté Spinach and Garlic: In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the fresh spinach and cook until wilted, about 2 minutes. Remove from heat.
- Mix Ricotta Filling: In a large bowl, combine the ricotta cheese, half of the Parmesan cheese, the sautéed spinach and garlic, and season with salt and pepper. Stir until all ingredients are well incorporated.
- Combine Pasta and Cheese Mixture: Add the cooked rigatoni to the ricotta mixture and gently toss to coat the pasta evenly with the cheese and spinach filling.
- Assemble the Dish: Grease a baking dish, then layer half of the rigatoni mixture evenly in the dish. Sprinkle half of the shredded mozzarella on top. Add the remaining rigatoni mixture and finish by topping with the remaining mozzarella and Parmesan cheese.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes until the cheese is bubbly and golden brown.
Notes
- You can substitute fresh spinach with frozen spinach, but be sure to thaw and drain it well before using.
- For a richer flavor, add a pinch of nutmeg to the ricotta mixture.
- This dish can be prepared a day ahead and refrigerated, then baked before serving.
- Serve with a crisp green salad for a complete meal.
