Baked Rigatoni with Spinach and Ricotta Recipe
This Baked Rigatoni with Spinach and Ricotta is a comforting and hearty Italian-inspired casserole featuring al dente rigatoni pasta layered with rich marinara sauce, creamy ricotta, sautéed fresh spinach, and a blend of mozzarella and Parmesan cheeses. Baked until golden and bubbly, this dish offers a delicious balance of cheesy goodness and vibrant greens, perfect for a satisfying family dinner or easy meal prep.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Pasta and Sauce
- 1 lb rigatoni pasta, cooked al dente
- 2 ½ cups marinara sauce
Cheeses
- 1 ½ cups ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Vegetables and Seasonings
- 1 cup fresh spinach, lightly sautéed
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking and ensure easy serving.
- Prepare Pasta Mixture: In a large bowl, combine the cooked rigatoni pasta with marinara sauce, sautéed spinach, garlic powder, dried oregano, salt, and pepper to create a well-seasoned and flavorful base.
- Layer the Dish: Spread half of the pasta mixture evenly in the prepared baking dish. Add spoonfuls of ricotta cheese over the layer, then sprinkle half of the shredded mozzarella cheese. Repeat by adding the remaining pasta mixture, followed by the rest of the mozzarella cheese.
- Top with Parmesan: Finish by sprinkling the grated Parmesan cheese evenly over the top layer of mozzarella to add a nutty, savory crust once baked.
- Bake: Place the baking dish in the oven and bake for 20-25 minutes until the cheese is melted, golden, and bubbly, indicating the dish is fully heated through and deliciously cooked.
- Rest and Serve: Remove from oven and let the baked rigatoni rest for 5 minutes before serving to allow flavors to meld and the dish to set for easier slicing and serving.
Notes
- You can substitute fresh spinach with frozen spinach if fresh is unavailable; just make sure to thaw and drain excess water.
- For a spicier version, add red pepper flakes to the pasta mixture.
- This dish can be prepared a day in advance and refrigerated before baking for convenience.
- Use low-fat cheeses if you want to reduce the fat content slightly without sacrificing flavor.
- Make sure to cook the rigatoni just until al dente to avoid overcooking during baking.
Nutrition
- Serving Size: 1 cup
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 40 mg
Keywords: baked rigatoni, spinach pasta bake, ricotta pasta casserole, vegetarian pasta recipe, Italian baked pasta, comfort food
