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
Scale
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.
