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Baked Rigatoni with Spinach and Ricotta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 85 reviews
  • Author: Kimberly
  • 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

  1. Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the rigatoni casserole.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Find it online: https://slsrecipes.com/baked-rigatoni-with-spinach-and-ricotta-recipe/