If you are craving a hearty yet fresh pasta bake that feels like a warm hug on a plate, look no further than this Baked Rigatoni with Spinach Ricotta Recipe. It marries perfectly cooked rigatoni drenched in rich marinara sauce with creamy ricotta cheese and vibrant spinach, layered with melty mozzarella and Parmesan for that irresistible golden crust. This dish brings together comfort and nutrition in a way that feels both indulgent and homey, making it an ideal crowd-pleaser for any night of the week or a special gathering with friends and family.
Ingredients You’ll Need
The magic of this Baked Rigatoni with Spinach Ricotta Recipe lies in its thoughtfully simple ingredients. Each item plays a crucial role in creating the perfect balance of flavors, textures, and colors from the creamy cheese layers to the fresh green spinach and bold tomato sauce. Grab these staples, and you’ll be set for a delicious adventure.
- 12 ounces rigatoni pasta: This tubular pasta holds sauce and cheese beautifully, making every bite luscious.
- 1 tablespoon olive oil: Adds a subtle richness and helps cook the garlic and spinach perfectly.
- 3 cups fresh spinach (roughly chopped): Provides vibrant color and a mild, fresh flavor to balance the rich cheeses.
- 1 garlic clove (minced): Brings a gentle aromatic depth to the spinach layer.
- 1 (15-ounce) container ricotta cheese: Creamy and mild, it’s the heart of the filling that makes this recipe so comforting.
- 1 cup grated Parmesan cheese (divided): Adds a sharp, nutty flavor and a kiss of saltiness throughout the dish.
- 1 ½ cups shredded mozzarella cheese: Provides stretchy, melty goodness on top and within the layers.
- 1 large egg: Binds the ricotta mixture together for a smooth, cohesive filling.
- ½ teaspoon salt: Balances all the flavors perfectly without overpowering.
- ¼ teaspoon black pepper: Offers just a hint of spice to elevate the dish.
- ¼ teaspoon nutmeg (optional): A warm, subtle spice that enhances the ricotta and spinach beautifully.
- 1 (24-ounce) jar marinara sauce or homemade tomato sauce: Provides the classic tangy, herbaceous base that ties everything together.
- Fresh basil or parsley (for garnish, optional): Adds a pop of color and fresh fragrance at serving time.
How to Make Baked Rigatoni with Spinach Ricotta Recipe
Step 1: Prepare Rigatoni Pasta
Start by preheating your oven to 375°F and lightly grease a 9×13-inch baking dish. Then, cook the rigatoni in a large pot of salted boiling water. The key here is to cook the pasta just shy of al dente, so it finishes cooking perfectly in the oven without becoming mushy. After cooking, drain the rigatoni and set it aside.
Step 2: Sauté the Spinach and Garlic
In a large skillet, warm the olive oil over medium heat. Toss in the minced garlic and let it cook for just about 30 seconds until fragrant. Immediately add the chopped spinach, stirring continuously until it wilts down, which should take around 2 to 3 minutes. Once wilted, remove the pan from heat and let the spinach mixture cool slightly; this prevents it from scrambling the ricotta when combined.
Step 3: Prepare the Spinach Ricotta Mixture
In a bowl, combine the ricotta cheese, ¾ cup of Parmesan, 1 cup of mozzarella, the egg, salt, pepper, and nutmeg if you’re using it. Stir this mixture gently to blend everything evenly. Then fold in the cooled spinach and garlic. This ricotta-spinach mixture is creamy, lightly seasoned, and packed with flavor—exactly what makes this Baked Rigatoni with Spinach Ricotta Recipe shine.
Step 4: Layer the Pasta and Sauce
Spread a thin layer of your marinara sauce along the bottom of the prepared baking dish. Toss the drained rigatoni in the remaining marinara sauce to ensure every piece is coated. Add half of this sauced pasta to the baking dish, then evenly spread the ricotta and spinach mixture over the top. Finish by layering the remaining pasta on top.
Step 5: Add Cheese and Bake
Sprinkle the remaining ½ cup mozzarella and ¼ cup Parmesan cheese over the layered pasta. Cover the dish with foil to keep moisture in and bake for 25 minutes. Then remove the foil and continue baking for another 10 to 15 minutes until the topping is bubbly and lightly golden. Let the baked rigatoni rest for 5 to 10 minutes before serving so the layers set nicely and the flavors meld.
How to Serve Baked Rigatoni with Spinach Ricotta Recipe
Garnishes
A sprinkle of fresh basil or parsley right before serving not only adds a fresh, herbal note but also brings a beautiful pop of color to the golden, cheesy top. These simple greens elevate the presentation and give a burst of brightness with every bite.
Side Dishes
This pasta bake pairs wonderfully with lightly dressed green salads or a crisp Caesar salad to balance its richness. Garlic bread or a warm baguette with olive oil and balsamic vinegar on the side also complements the meal perfectly, soaking up any extra sauce and making the meal feel complete.
Creative Ways to Present
For a festive gathering, consider serving this Baked Rigatoni with Spinach Ricotta Recipe in individual ramekins or small cast iron skillets. This adds a personalized touch and ensures everyone gets a bubbly, cheesy crust in every serving. You can also sprinkle toasted pine nuts on top for a delightful crunch and a hint of nuttiness.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers to an airtight container and refrigerate. This dish keeps beautifully for 3 to 4 days, maintaining the creamy, comforting flavors. Simply cover it tightly to prevent any drying out.
Freezing
If you want to stash some away for a future meal, this baked rigatoni freezes excellently. Assemble the dish but stop before baking. Wrap it tightly with foil and plastic wrap, then freeze for up to 2 months. When ready to enjoy, bake it straight from frozen, adding extra baking time to ensure it’s heated through.
Reheating
Reheat leftovers in the oven at 350°F, covered with foil to keep moisture in, for about 20 minutes or until warmed through. You can also microwave individual portions, but the oven helps preserve that wonderful baked texture better. Adding a splash of water or sauce before reheating will keep the dish nice and saucy.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Frozen spinach works well if you thaw and squeeze out the excess moisture before mixing it into the ricotta. This prevents watery filling and ensures the best texture in your baked rigatoni.
Is this dish suitable for a vegetarian diet?
Yes, this recipe is fully vegetarian as it contains no meat. The rich cheeses and fresh spinach make it satisfyingly hearty while sticking to vegetarian preferences.
Can I make this recipe ahead of time?
Definitely. You can prepare everything up to the baking step, then refrigerate or freeze. When ready, just bake it straight from the fridge or freezer for a convenient, delicious meal anytime.
What kind of marinara sauce should I use?
Use your favorite jarred marinara or homemade tomato sauce. Look for one with fresh, natural ingredients and balanced flavors so it complements rather than competes with the creamy spinach ricotta mixture.
Can I add other vegetables to this dish?
Yes! Sautéed mushrooms, zucchini, or even roasted red peppers make fantastic additions. Just make sure to cook them first and drain any excess moisture to avoid sogginess.
Final Thoughts
This Baked Rigatoni with Spinach Ricotta Recipe is truly a winner every time. It’s an inviting blend of cheesy, hearty, and fresh that feels like an instant classic on your dinner table. Whether you’re making it for a cozy family meal or to impress friends, it’s bound to bring smiles and satisfied appetites all around. Give it a go—you might just find your new favorite pasta bake!
Print
Baked Rigatoni with Spinach Ricotta Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Description
Baked Rigatoni with Spinach Ricotta is a comforting Italian-inspired pasta casserole featuring al dente rigatoni pasta baked in a rich ricotta and spinach mixture with marinara sauce and a golden, cheesy topping of mozzarella and Parmesan. This vegetarian main course is perfect for a hearty family dinner.
Ingredients
Pasta and Sauce
- 12 ounces rigatoni pasta
- 1 (24-ounce) jar marinara sauce or homemade tomato sauce
Spinach and Cheese Mixture
- 1 tablespoon olive oil
- 3 cups fresh spinach, roughly chopped
- 1 garlic clove, minced
- 1 (15-ounce) container ricotta cheese
- 1 cup grated Parmesan cheese, divided
- 1 ½ cups shredded mozzarella cheese
- 1 large egg
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg (optional)
Garnish
- Fresh basil or parsley (optional)
Instructions
- Preheat and Prepare Dish: Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish to prevent sticking and to prepare for layering.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook until just shy of al dente, meaning the pasta should be tender but still have a slight bite. Drain the pasta and set aside to be combined later.
- Sauté Spinach and Garlic: Heat the olive oil in a large skillet over medium heat. Add minced garlic and cook for about 30 seconds until fragrant. Then stir in the chopped spinach and cook until wilted, approximately 2 to 3 minutes. Remove from heat and allow to cool slightly to avoid curdling the cheese mixture.
- Mix Cheese Filling: In a large mixing bowl, combine the ricotta cheese, ¾ cup of grated Parmesan, 1 cup of shredded mozzarella, the large egg, salt, black pepper, and nutmeg if using. Stir in the cooled spinach and garlic mixture to evenly distribute the greens throughout the cheese filling.
- Assemble Layers: Spread a thin layer of marinara sauce on the bottom of the prepared baking dish to prevent sticking and add flavor. Toss the drained rigatoni with the remaining marinara sauce, then layer half of this sauced pasta in the dish. Dollop or spread the prepared ricotta-spinach mixture evenly over the pasta layer. Next, top with the remaining sauced pasta.
- Top with Cheese: Sprinkle the remaining ½ cup mozzarella and ¼ cup Parmesan evenly over the pasta layers to create a bubbly and golden crust when baked.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil carefully and continue baking an additional 10 to 15 minutes, or until the top is bubbly and lightly golden brown, indicating the cheese has melted and developed a crisp crust.
- Rest and Serve: Remove the baked rigatoni from the oven and let it rest for 5 to 10 minutes to set and cool slightly for easier serving. Garnish with fresh basil or parsley if desired, then serve hot.
Notes
- Frozen spinach can be substituted; just thaw and squeeze out excess moisture before using.
- For added vegetables and extra nutrition, cooked mushrooms or sautéed zucchini can be mixed into the cheese-spinach filling.
