If you are craving a cozy, comforting dish that feels like a warm hug, then this Irresistible Baked Rigatoni with Spinach & Ricotta Recipe is exactly what you need. It’s a delightful blend of tender rigatoni pasta enveloped in a luscious mixture of fresh spinach, creamy ricotta, and gooey mozzarella, all baked to bubbly, golden perfection. This recipe balances rich textures and vibrant flavors effortlessly, making it an unbeatable weeknight dinner or a show-stopping dish for guests. Trust me, once you try this, it will become one of your favorite go-to meals for feeding family and friends alike.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the way each ingredient plays a vital role in creating that perfect harmony of flavor and texture. From the hearty rigatoni and the fresh spinach to the creamy cheeses and aromatic herbs, everything comes together without fuss yet delivers impressive results.
- 1 pound rigatoni pasta: The ridged tubes hold sauce perfectly and provide satisfying bite.
- 1 tablespoon olive oil: Adds richness and helps sauté the garlic and spinach beautifully.
- 3 cloves garlic, minced: Infuses the filling with warm, aromatic depth.
- 4 cups fresh spinach, chopped: Offers vibrant color and a subtle earthiness; frozen spinach works well if fresh isn’t available.
- 1½ cups ricotta cheese: Creamy base for the filling, providing smooth texture and mild flavor.
- 2 cups shredded mozzarella cheese (divided): Adds gooey stretchiness and golden-bubbly topping.
- ½ cup grated Parmesan cheese: Sharp, nutty notes that cut through the richness.
- 1 large egg: Binds the filling ingredients for a cohesive, luscious layer.
- ½ teaspoon salt: Enhances all the natural flavors.
- ¼ teaspoon black pepper: Adds gentle heat and complexity.
- ½ teaspoon dried oregano: Brings herbal brightness to the filling.
- 3 cups marinara sauce: A robust, tomatoey base that complements the creamy filling perfectly.
- Fresh basil or parsley for garnish (optional): Adds a pop of freshness and color at serving.
How to Make Irresistible Baked Rigatoni with Spinach & Ricotta Recipe
Step 1: Cook the Rigatoni
Begin by bringing a large pot of salted water to a rolling boil. The salt seasons the pasta, bringing out its natural flavor. Cook the rigatoni until al dente, usually about 1 to 2 minutes less than the package suggests. This ensures the pasta stays firm and won’t turn mushy during baking. Once cooked, drain the rigatoni and set it aside while you prepare the filling.
Step 2: Sauté Garlic and Spinach
In a spacious skillet, warm the olive oil over medium heat. Add minced garlic and sauté just until fragrant, about one minute—you want it golden but not burnt, as that could add bitterness. Toss in the chopped spinach and cook until just wilted. This step deepens the spinach’s flavor and reduces moisture, which is important so your baked rigatoni doesn’t become soggy. Remove the pan from heat and let the mixture cool slightly before mixing into the cheese filling.
Step 3: Prepare the Ricotta and Spinach Filling
In a large bowl, combine ricotta cheese, one cup of shredded mozzarella, Parmesan cheese, the egg, salt, black pepper, and dried oregano. This cheesy combo creates a luscious, flavorful filling that will bind beautifully. Gently stir in the cooled spinach and garlic mixture until the blend is even. This creamy filling is the heart of the Irresistible Baked Rigatoni with Spinach & Ricotta Recipe and will bring a delightful creaminess to each bite.
Step 4: Coat the Rigatoni with Marinara Sauce
Using the same pot you cooked the pasta in (no need for extra dishes!), toss the drained rigatoni with the marinara sauce until every piece is well coated. The sauce adds vibrant acidity and juicy tomato flavor, perfectly balancing the richness of the cheese and spinach filling.
Step 5: Assemble the Layers
In a 9×13-inch baking dish, spread half of the sauced rigatoni evenly across the bottom. Dollop and gently spread the entire ricotta-spinach mixture over the pasta layer, ensuring it covers the rigatoni well. Top with the remaining rigatoni, then sprinkle the last cup of mozzarella cheese evenly over everything. This layering method creates a perfect ratio of pasta, cheese filling, and sauce in every spoonful.
Step 6: Bake to Golden Perfection
Cover the baking dish with foil and bake in a preheated 375°F (190°C) oven for 25 minutes. This allows the flavors to meld and heat through without drying out. After 25 minutes, remove the foil and continue baking for another 10 to 15 minutes, until the top is beautifully golden and bubbling with cheese. The sight of bubbling cheesy goodness is honestly one of the best parts of this recipe!
Step 7: Rest Before Serving
Once out of the oven, let the baked rigatoni rest for 5 to 10 minutes. This resting period helps the layers set so that serving is easier and neater. If you like, garnish with fresh basil or parsley for a pop of lively green and a fragrant finish. Now you’re ready to enjoy your delicious creation!
How to Serve Irresistible Baked Rigatoni with Spinach & Ricotta Recipe
Garnishes
Simple, fresh garnishes can elevate your presentation and flavor. Sprinkle fresh basil leaves or chopped parsley just before serving to impart brightness and a subtle herbal lift. A light dusting of extra Parmesan can also add a touch of salty nuttiness that complements the baked cheese perfectly.
Side Dishes
This hearty baked rigatoni stands well on its own but pairs beautifully with crisp, refreshing sides. A crunchy green salad with a tangy vinaigrette provides a lovely contrast, cutting through the richness of the dish. Garlic bread or a crusty Italian loaf is ideal for sopping up any extra sauce left in your plate.
Creative Ways to Present
For a family-style dinner, serve the rigatoni straight from the baking dish placed in the center of the table, inviting everyone to help themselves. For a more elegant touch, scoop individual portions into shallow bowls, garnish with fresh herbs, and drizzle a little extra virgin olive oil over the top. Adding a small side of roasted cherry tomatoes can also add a splash of color and sweetness.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store them in an airtight container in the refrigerator. The baked rigatoni will keep well for up to 3 days and still taste delicious. The flavors develop further overnight, making it a perfect next-day meal.
Freezing
This Irresistible Baked Rigatoni with Spinach & Ricotta Recipe freezes beautifully. Assemble the dish but skip the final bake step, then cover tightly with foil or plastic wrap and freeze for up to 2 months. When ready to enjoy, bake straight from frozen—just add extra baking time until the dish is heated through and bubbly.
Reheating
Reheat portions in the microwave or the oven. For best results, cover with foil and warm in a 350°F (175°C) oven for about 15–20 minutes, or until heated through. This will help keep the pasta moist and the cheese melty without drying out.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Frozen spinach works well if you thaw it thoroughly and squeeze out excess moisture before using. This helps prevent the dish from becoming watery while still delivering that lovely spinach flavor.
Is there a substitute for ricotta cheese?
If you don’t have ricotta, cottage cheese can be a decent substitute—just blend it briefly to smooth the texture before mixing with the other ingredients. Keep in mind that ricotta offers a silkier finish, so the texture might be slightly different.
Can I prepare this recipe vegan or dairy-free?
For a vegan twist, use plant-based ricotta and mozzarella alternatives and ensure your marinara sauce is free of animal products. You can omit the egg or replace it with a flaxseed or chia egg to help bind the filling.
How spicy is this baked rigatoni?
This recipe keeps things mild and family-friendly, highlighting the creamy and savory flavors. If you like a little kick, adding crushed red pepper flakes to the marinara or filling is a great way to customize the heat level.
Can I make this recipe gluten-free?
Yes! Simply swap the rigatoni for a gluten-free pasta of your choice. Just keep an eye on cooking times, as gluten-free pasta can vary. The rest of the recipe remains unchanged and just as delightful.
Final Thoughts
This Irresistible Baked Rigatoni with Spinach & Ricotta Recipe truly is a winner in the kitchen—combining comforting flavors, easy prep, and satisfying textures. Whether you’re cooking for a special occasion or a cozy night in, it’s guaranteed to bring smiles around the table. Give it a try and let this dish become one of your beloved classics to make time and again!
Print
Irresistible Baked Rigatoni with Spinach & Ricotta Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
This Irresistible Baked Rigatoni with Spinach & Ricotta is a comforting Italian-American casserole featuring al dente rigatoni pasta tossed in rich marinara sauce, layered with a creamy spinach and ricotta mixture, and topped with melted mozzarella and Parmesan cheese. Baked to golden perfection, it’s a hearty, crowd-pleasing dish perfect for cozy dinners.
Ingredients
Pasta and Sauce
- 1 pound (450g) rigatoni pasta
- 3 cups marinara sauce (store-bought or homemade)
- 1 tablespoon olive oil
Spinach and Cheese Mixture
- 3 cloves garlic, minced
- 4 cups fresh spinach, roughly chopped (or 1 package frozen spinach, thawed and drained)
- 1½ cups ricotta cheese (whole milk recommended)
- 2 cups shredded mozzarella cheese (divided)
- ½ cup grated Parmesan cheese
- 1 large egg
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried oregano
Garnish
- Fresh basil or parsley, for garnish (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the rigatoni until al dente, about 1–2 minutes less than the package instructions recommend. Drain the pasta and set it aside.
- Sauté Spinach and Garlic: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté it for 1 minute until fragrant. Add the chopped spinach and cook until wilted, or if using frozen spinach, cook until warmed through. Remove from heat and let the mixture cool slightly.
- Prepare Cheese and Spinach Mixture: In a large mixing bowl, combine ricotta cheese, 1 cup of shredded mozzarella, grated Parmesan, egg, salt, black pepper, and dried oregano. Stir in the cooled spinach and garlic mixture until everything is evenly combined.
- Toss Rigatoni with Sauce: Using the same pot used to boil the pasta, toss the cooked rigatoni with the marinara sauce until well coated.
- Assemble the Casserole: Spread half of the sauced rigatoni into a 9×13 inch baking dish. Evenly spread all of the ricotta-spinach mixture over the pasta layer. Then spread the remaining sauced rigatoni on top. Sprinkle the remaining 1 cup of shredded mozzarella cheese over the top.
- Bake: Cover the dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for 25 minutes. Remove the foil and bake an additional 10–15 minutes until the top is golden brown and bubbling.
- Rest and Serve: Allow the baked rigatoni to rest for 5–10 minutes before serving. Garnish with fresh basil or parsley if desired for added freshness and color.
Notes
- For a vegetarian version, use store-bought marinara sauce without added meat.
- Substitute fresh spinach with frozen spinach, but be sure to thaw and drain excess water.
- Use whole milk ricotta for a creamier texture, but part-skim can be used for a lighter dish.
- Allowing the pasta to rest after baking helps the dish set and makes serving easier.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
