Baked Rigatoni Spinach Ricotta Recipe
If you’re seeking a cozy, irresistible weeknight dinner or a potluck hero, Baked Rigatoni Spinach Ricotta is about to become your new household staple. This dish entwines tender pasta with creamy ricotta, vibrant spinach, tangy marinara, and a triple crown of melty cheeses. Every golden, bubbly forkful combines comfort and a subtle touch of freshness, making it a true crowd-pleaser. Whether you’re feeding a family, impressing guests, or craving old-school Italian goodness, Baked Rigatoni Spinach Ricotta is destined to earn a spot in your regular recipe rotation.
Ingredients You’ll Need
The magic of Baked Rigatoni Spinach Ricotta lies in its humble ingredients, each chosen for taste, texture, and color. These basics come together to create a mouthwatering meal that’s as nourishing as it is gorgeous.
- Rigatoni (450 g, cooked al dente): Sturdy tubes that hold up well in the oven and soak up all the cheesy, saucy goodness.
- Ricotta Cheese (360 g): Adds luscious creaminess and lightness to every bite.
- Shredded Mozzarella Cheese (150 g): Provides that essential melted, stretchy layer we all crave in baked pastas.
- Grated Parmesan Cheese (50 g): A savory, nutty finish that crisps to golden glory on top.
- Fresh Spinach (30 g, lightly sautéed): Sneaks in color, nutrients, and a subtle earthy note without overpowering the dish.
- Marinara Sauce (600 ml): The tangy tomato base bringing everyone together in saucy harmony.
- Garlic Powder (1 teaspoon): A gentle kiss of aromatic depth that infuses every layer.
- Dried Oregano (1 teaspoon): A classic Italian herb that ties the flavors together beautifully.
- Salt and Freshly Ground Black Pepper, to taste: Essential for bringing out all the best in the other ingredients.
How to Make Baked Rigatoni Spinach Ricotta
Step 1: Prepare the Baking Dish
Grab your favorite 23×33 centimeter baking dish and give it a light greasing with oil or nonstick spray. This simple step makes serving (and cleaning up) so much easier once your Baked Rigatoni Spinach Ricotta is bubbling and irresistible.
Step 2: Preheat the Oven
Preheat your oven to 190°C. Getting the oven nice and hot ensures the casserole cooks evenly and the cheese on top turns bubbling and golden—just the way we love it.
Step 3: Combine Pasta and Vegetables
In a big, roomy bowl, toss together the cooked rigatoni, marinara sauce, sautéed spinach, garlic powder, dried oregano, salt, and pepper. Give everything a thorough mix so every piece of pasta is coated in flavorful sauce and speckled with greens.
Step 4: Layer the Pasta Mixture
Spoon half of your delicious pasta-and-spinach mixture into the prepared baking dish, spreading it into a nice even bed. Dot this layer with spoonfuls of creamy ricotta and sprinkle on half of the shredded mozzarella for a dreamy, melty layer.
Step 5: Repeat Layers
Top with the rest of your pasta mixture, then finish strong by adding the remaining ricotta and mozzarella. These layers guarantee every serving brims with cheesy comfort.
Step 6: Add Parmesan and Bake
Shower the top with grated Parmesan. Slide the dish into the preheated oven and bake uncovered for 20–25 minutes. Watch for the cheese to turn golden and the sauce to bubble invitingly around the edges—your kitchen will smell divine.
Step 7: Rest and Serve
Once the Baked Rigatoni Spinach Ricotta emerges, practice patience and let it rest for five minutes. This helps everything set, so slicing and serving is a breeze. Gather everyone and dig in while it’s at peak deliciousness!
How to Serve Baked Rigatoni Spinach Ricotta
Garnishes
Add a sprinkle of extra Parmesan, a handful of freshly chopped basil, or even a little lemon zest just before serving. These final touches brighten each bite and make your Baked Rigatoni Spinach Ricotta look restaurant-ready.
Side Dishes
Serve alongside a simple green salad dressed with balsamic vinaigrette, or warm up a basket of crusty garlic bread. Both options sop up the saucy, cheesy bits and round out a cozy Italian-inspired meal.
Creative Ways to Present
Consider baking in individual ramekins for dinner parties or layering into a deep dish for dramatic, towering slices. For a family-style surprise, top with roasted cherry tomatoes or a drizzle of herby pesto before serving your Baked Rigatoni Spinach Ricotta.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover any leftover Baked Rigatoni Spinach Ricotta tightly and store it in the refrigerator. It keeps beautifully for up to three days, making delicious lunches or effortless weeknight suppers.
Freezing
For longer storage, tightly wrap the unbaked or baked casserole in foil and freeze for up to three months. If baking from frozen, add an extra 15–20 minutes to ensure it’s heated through and the cheese is bubbling.
Reheating
Reheat individual portions in the microwave, or warm the entire dish covered in a preheated oven until hot and melty. A splash of marinara before reheating helps keep the pasta from drying out.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just thaw and squeeze out any excess liquid from frozen spinach before mixing it in. It’ll blend right into the Baked Rigatoni Spinach Ricotta without a hitch.
Which pasta shapes work if I don’t have rigatoni?
Penne, ziti, or even fusilli are fantastic substitutes, as their sturdy shapes hold up to baking and trap all the cheesy sauce beautifully.
Is it possible to make Baked Rigatoni Spinach Ricotta gluten-free?
Yes! Swap the traditional rigatoni for your favorite gluten-free pasta, and double-check that your marinara is gluten-free as well.
Can I add more veggies or protein?
Definitely. Sautéed mushrooms, roasted peppers, or cooked Italian sausage are tasty additions that blend seamlessly with the ricotta and spinach flavors.
Do I have to sauté the spinach, or can it go in raw?
Lightly sautéing the spinach helps wilt it and removes excess water, so your Baked Rigatoni Spinach Ricotta doesn’t end up watery. If using baby spinach, you can add it raw in a pinch, but expect a bit more moisture in the finished dish.
Final Thoughts
There’s simply no resisting the homey magic of Baked Rigatoni Spinach Ricotta. I hope you’ll try it soon—feel free to tweak, add your own spin, and most of all, enjoy every comforting bite. It’s a dish you’ll want to share again and again!
Print
Baked Rigatoni Spinach Ricotta Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Indulge in a comforting and cheesy Baked Rigatoni Spinach Ricotta dish that combines al dente rigatoni with a rich marinara sauce, sautéed spinach, and a trio of cheeses for a satisfying meal.
Ingredients
Rigatoni:
- 450 g rigatoni, cooked al dente
Cheese Mix:
- 360 g ricotta cheese
- 150 g shredded mozzarella cheese
- 50 g grated Parmesan cheese
Spinach & Sauce:
- 30 g fresh spinach, lightly sautéed
- 600 ml marinara sauce
Seasonings:
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare Baking Dish: Preheat oven to 190°C and grease a 23×33 cm baking dish.
- Combine Pasta and Vegetables: In a large bowl, mix cooked rigatoni, marinara sauce, sautéed spinach, garlic powder, dried oregano, salt, and pepper until evenly coated.
- Layer Pasta Mixture: Spread half the pasta mixture evenly in the prepared baking dish. Top with spoonfuls of ricotta and half the shredded mozzarella.
- Repeat Layers: Add the remaining pasta mixture as a second layer. Top with the rest of the ricotta and mozzarella.
- Add Parmesan and Bake: Sprinkle grated Parmesan over the top. Bake uncovered for 20–25 minutes until the cheese is golden and bubbling.
- Rest and Serve: Allow the dish to rest for 5 minutes before serving warm.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 5g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 40mg
Keywords: Baked Rigatoni, Spinach Ricotta, Pasta Bake, Italian Recipe
