Baked Rigatoni with Spinach and Ricotta Recipe

If you’re craving a comforting yet vibrant pasta dish that feels like a warm hug on a plate, this Baked Rigatoni with Spinach and Ricotta is exactly what you need. The al dente rigatoni perfectly holds the luscious marinara sauce, while the creamy ricotta and mozzarella create a gooey, cheesy layer that melts beautifully. Fresh spinach adds a delightful splash of green and a subtle earthiness that balances the richness. It’s an easy-to-make baked pasta dish that transforms simple ingredients into a heartwarming meal everyone will love.

Ingredients You’ll Need

Gathering these straightforward ingredients is all it takes to bring this dish to life. Each one plays a crucial role in balancing flavor, texture, and freshness—from the tangy marinara to the silky ricotta and the tender, vibrant spinach.

• 1 lb rigatoni pasta: Choose rigatoni for its tube shape that traps sauce and cheese perfectly.
• 2 ½ cups marinara sauce: A rich tomato base that provides tanginess and depth.
• 1 ½ cups ricotta cheese: Adds creamy softness that complements the pasta and sauce.
• 1 ½ cups shredded mozzarella cheese: Melts into gooey, golden goodness on top.
• 1 cup fresh spinach, lightly sautéed: Offers a fresh, slightly sweet note and lovely color contrast.
• ½ cup grated Parmesan cheese: Sprinkled on top for a sharp, nutty finish.
• 1 teaspoon garlic powder: Infuses the dish with aromatic warmth.
• 1 teaspoon dried oregano: Gives a classic Italian herbal touch.
• Salt and pepper to taste: Essential for highlighting all the flavors.

How to Make Baked Rigatoni with Spinach and Ricotta

Step 1: Prepare Everything

Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking and help the cheese crisp up nicely. Meanwhile, cook the rigatoni until just al dente—this ensures a perfect bite after baking.

Step 2: Combine the Pasta Mixture

In a large bowl, toss the cooked rigatoni with marinara sauce, sautéed spinach, garlic powder, dried oregano, salt, and pepper. This step layers all the key flavors evenly so each bite sings with freshness and seasoning.

Step 3: Assemble Your Layers

Spread half of the saucy pasta mixture into your prepared baking dish. Dollop half the ricotta cheese across the top in generous spoonfuls, then sprinkle with half the shredded mozzarella. Repeat with the remaining pasta, ricotta, and mozzarella, building a luscious, cheesy tower of flavor.

Step 4: Add the Final Touch

Finish your masterpiece by sprinkling the grated Parmesan cheese evenly on top. This cheese layer will create a beautifully golden, savory crust after baking.

Step 5: Bake to Perfection

Place the dish in your preheated oven and bake for 20 to 25 minutes. You’ll know it’s ready when the cheese is bubbly and the top turns a gorgeous golden brown. Let the baked rigatoni rest for about 5 minutes to set before serving—it makes scooping out perfect portions so much easier!

How to Serve Baked Rigatoni with Spinach and Ricotta

Garnishes

Fresh herbs like chopped basil or parsley add a pop of color and brightness against the rich baked pasta. A drizzle of extra virgin olive oil or a sprinkle of red pepper flakes can also elevate the dish with subtle heat and richness.

Side Dishes

This baked rigatoni pairs beautifully with a crisp green salad tossed in a light vinaigrette to cut through the richness. Garlic bread or a crusty baguette is perfect for sopping up any leftover sauce. For something lighter, steamed or roasted vegetables work wonderfully alongside it.

Creative Ways to Present

For a dinner party, you can bake individual portions in small ramekins to give each guest a personal cheesy casserole. Alternatively, layering the rigatoni in a clear glass baking dish shows off the colorful strata of sauce, spinach, and cheese, making your table look irresistible.

Make Ahead and Storage

Storing Leftovers

Once cooled, store leftovers in an airtight container in the refrigerator. The flavors actually deepen overnight, making for even better leftovers that stay fresh for 3 to 4 days.

Freezing

This dish freezes very well. Assemble it in a freezer-safe container, but don’t bake it yet. When you’re ready, thaw overnight in the refrigerator and then bake as instructed. You can also freeze already baked portions, wrapping tightly for up to 2 months.

Reheating

Reheat individual servings in the microwave or warm the entire dish in a 350°F oven until heated through and the cheese bubbles again. Cover with foil while reheating to prevent the top from drying out.

FAQs

Can I use frozen spinach instead of fresh?

Yes! Just make sure to thaw and squeeze out excess water from frozen spinach to avoid watery pasta. Fresh spinach has a brighter flavor, but frozen works well in a pinch.

Is it possible to make this dish vegetarian friendly?

This recipe is already vegetarian as it doesn’t contain meat. Just ensure your marinara sauce is free from any meat-based ingredients, and you’re good to go.

Can I substitute ricotta with another cheese?

Ricotta is key for that creamy texture, but cottage cheese can be an alternative if you blend it smooth first. Keep in mind the flavor and texture will be slightly different.

How spicy is this baked rigatoni?

This dish is typically mild and comforting. If you want to add heat, sprinkle some crushed red pepper flakes into the pasta mixture or on top before baking.

What type of pasta works best besides rigatoni?

Pasta shapes that hold sauce well, like penne, ziti, or even large shells, can be great substitutes. Rigatoni’s ridges and tube shape make it especially perfect for this dish.

Final Thoughts

If you’re searching for a cozy meal that’s both satisfying and bursting with fresh, comforting flavors, I can’t recommend Baked Rigatoni with Spinach and Ricotta enough. It’s a joyous celebration of cheese, pasta, and greens baked into one delicious dish that feels like home in every bite. Trust me, once you try this, it will quickly become your go-to recipe for weeknights and special dinners alike.

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