Creamy Spinach and Ricotta Baked Rigatoni Recipe

Introduction

This creamy spinach and ricotta baked rigatoni is a comforting pasta dish perfect for family dinners or gatherings. It combines tender rigatoni with a rich cheese mixture and fresh spinach, all baked to golden, bubbly perfection.

Ingredients

• 12 ounces rigatoni pasta
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 10 ounces fresh spinach, roughly chopped
• 15 ounces ricotta cheese
• 1 cup grated Parmesan cheese
• 2 cups mozzarella cheese, shredded
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 1 cup marinara sauce
• Fresh basil leaves for garnish

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain and set aside.
3. Step 3: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until translucent.
4. Step 4: Add the minced garlic to the skillet and cook for an additional minute, stirring frequently to prevent burning.
5. Step 5: Stir in the chopped spinach, cooking just until wilted, about 2-3 minutes. Remove from heat and allow the mixture to cool slightly.
6. Step 6: In a large mixing bowl, combine the ricotta cheese, half of the grated Parmesan, half of the mozzarella, oregano, salt, black pepper, and red pepper flakes (if using). Stir until well combined.
7. Step 7: Add the cooked rigatoni and the spinach mixture to the bowl with the cheese mixture. Toss gently to combine all ingredients.
8. Step 8: In a greased 9×13-inch baking dish, spread a thin layer of marinara sauce on the bottom.
9. Step 9: Pour the rigatoni mixture into the baking dish and spread it evenly. Top with the remaining marinara sauce and sprinkle the remaining mozzarella and Parmesan cheese on top.
10. Step 10: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
11. Step 11: Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the top is golden brown.
12. Step 12: Remove from the oven and let it sit for a few minutes before serving. Garnish with fresh basil leaves.

Tips & Variations

• For extra flavor, add a pinch of nutmeg to the ricotta mixture before assembling.
• Swap fresh spinach with frozen spinach, just be sure to thaw and squeeze out excess moisture first.
• Use ground Italian sausage or cooked mushrooms for a heartier version.
• If you prefer a spicier dish, increase the red pepper flakes to taste.
• For a gluten-free option, choose gluten-free rigatoni pasta.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire dish covered with foil in a 350°F (175°C) oven until heated through, about 15-20 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble the baked rigatoni and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time if it’s cold from the fridge.

Can I freeze the leftovers?

Absolutely. Place leftovers in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Creamy Spinach and Ricotta Baked Rigatoni Recipe

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★★★★★

4.9 from 115 reviews

• Author: Harper
• Total Time: 1 hour
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This Creamy Spinach and Ricotta Baked Rigatoni is a comforting Italian-inspired casserole combining tender rigatoni pasta with sautéed spinach, creamy ricotta, and a blend of mozzarella and Parmesan cheeses, all baked to golden perfection with savory marinara sauce. It’s a perfect weeknight meal that’s both hearty and flavorful.

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Ingredients

Scale 1x2x3x

Pasta

• 12 ounces rigatoni pasta

Vegetables & Aromatics

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 10 ounces fresh spinach, roughly chopped

Dairy & Cheese

• 15 ounces ricotta cheese
• 1 cup grated Parmesan cheese
• 2 cups mozzarella cheese, shredded

Seasonings & Sauces

• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 1 cup marinara sauce

Garnish

• Fresh basil leaves for garnish

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Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the ideal temperature for baking the rigatoni dish evenly.
2. Cook Pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente according to the package instructions. Drain the pasta and set aside to prevent overcooking during baking.
3. Sauté Onions: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for about 5 minutes until it becomes translucent and soft, which builds flavor for the filling.
4. Add Garlic: Stir in the minced garlic and cook for an additional minute, stirring frequently to avoid burning and to release the garlic’s aroma.
5. Cook Spinach: Add the chopped fresh spinach to the skillet. Cook for 2-3 minutes just until wilted. Remove from heat and let the mixture cool slightly to avoid curdling the cheese when mixed together.
6. Combine Cheese Mixture: In a large mixing bowl, mix ricotta cheese, half of the grated Parmesan, half of the shredded mozzarella, dried oregano, salt, black pepper, and red pepper flakes if using. Stir the ingredients until smooth and well combined for a creamy texture.
7. Mix Pasta and Spinach: Add the cooked rigatoni and the sautéed spinach mixture into the bowl with the cheese mixture. Gently toss everything together to evenly coat the pasta with the creamy spinach and cheese blend.
8. Prepare Baking Dish: Grease a 9×13-inch baking dish lightly and spread a thin layer of marinara sauce on the bottom to prevent sticking and add extra flavor.
9. Assemble Rigatoni: Pour the prepared rigatoni mixture into the baking dish, spreading it out evenly. Top this layer with the remaining marinara sauce, then sprinkle the remaining mozzarella and Parmesan cheese over the top for a melted cheesy crust.
10. Bake Covered: Cover the baking dish with aluminum foil to keep moisture in and bake in the preheated oven for 20 minutes, allowing all the flavors to meld and the cheese to melt.
11. Bake Uncovered: Remove the foil and continue baking for an additional 10-15 minutes until the cheese on top is bubbly and golden brown, creating a deliciously crispy top layer.
12. Rest and Garnish: Carefully remove the dish from the oven and let it sit for a few minutes to settle. Garnish with fresh basil leaves before serving for a fresh herbal note and vibrant presentation.

Notes

• Use fresh spinach for the best flavor, but frozen spinach can be substituted if well-drained to avoid excess water.
• If you prefer a spicier dish, increase the red pepper flakes according to taste.
• The recipe can easily be doubled for larger gatherings using a bigger baking dish.
• Leftovers reheat well in the oven or microwave, though the top layer will be less crispy.
• For a gluten-free version, substitute rigatoni with gluten-free pasta.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Pasta Casserole
• Method: Baking
• Cuisine: Italian

Keywords: Spinach baked rigatoni, creamy pasta bake, ricotta pasta casserole, vegetarian pasta bake, spinach and cheese rigatoni