This Baked Rigatoni with Spinach and Ricotta is a comforting, cheesy pasta bake layered with tender rigatoni, creamy ricotta, wilted spinach, and marinara sauce. It’s hearty enough for a satisfying dinner but light enough to enjoy any day of the week. Whenever I want a cozy meal that’s easy to put together and great for leftovers, this one is a top choice.
Why You’ll Love This Recipe
I love how this dish brings together classic Italian flavors in a simple, oven-baked format. The ricotta makes the filling creamy and soft, the spinach adds a fresh element, and the bubbly cheese on top is the perfect finishing touch. It’s family-friendly, freezer-friendly, and perfect for feeding a crowd—or just keeping meals easy throughout the week.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Rigatoni pasta
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Ricotta cheese
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Fresh or frozen spinach (thawed and drained if frozen)
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Marinara sauce (homemade or store-bought)
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Mozzarella cheese, shredded
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Parmesan cheese, grated
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Egg
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Garlic, minced
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Olive oil
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Salt and pepper
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Fresh basil or parsley for garnish (optional)
Directions
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I start by boiling the rigatoni until just al dente, then drain and set it aside.
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In a skillet, I heat olive oil and sauté garlic until fragrant, then add the spinach and cook until wilted (or warm through if using frozen).
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In a mixing bowl, I combine ricotta, egg, half the Parmesan, a bit of salt and pepper, and the cooked spinach.
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I mix the pasta with half the marinara sauce, then layer it in a baking dish with the ricotta mixture.
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I top everything with the remaining sauce, mozzarella, and the rest of the Parmesan.
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I cover the dish with foil and bake at 375°F (190°C) for 20 minutes, then uncover and bake another 10–15 minutes until bubbly and golden.
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I let it cool slightly before serving and garnish with chopped fresh herbs.
Servings and timing
This recipe makes about 6 servings and takes roughly 45–50 minutes total, including prep and baking time.
Variations
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I sometimes add sautéed mushrooms or zucchini for extra vegetables.
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Swapping ricotta for cottage cheese works if I want a lighter version.
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I’ve added red pepper flakes to the sauce for a little heat.
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Mixing in cooked lentils or white beans gives it extra protein without changing the flavor.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I cover the dish with foil and warm it in the oven at 350°F (175°C) until heated through. It also reheats well in the microwave. I can freeze it (baked or unbaked) for up to 2 months—just thaw overnight in the fridge before reheating.
FAQs
Can I use another type of pasta?
Yes, I’ve used penne, ziti, or even fusilli—anything short and sturdy will work well in this recipe.
Do I need to cook the spinach first?
If using fresh spinach, I sauté it briefly to release moisture. Frozen spinach should be thawed and squeezed dry before mixing in.
Can I make this dish ahead of time?
Absolutely. I assemble it earlier in the day or the night before, then cover and refrigerate until ready to bake.
What kind of ricotta should I use?
I prefer full-fat ricotta for the creamiest texture, but part-skim also works well.
Can I make this recipe vegetarian?
It already is! I just make sure my marinara sauce doesn’t include any meat or meat-based stock.
Conclusion
Baked Rigatoni with Spinach and Ricotta is a warm, satisfying meal I always come back to. It’s rich in flavor, simple to make, and a great way to enjoy pasta with a wholesome twist. Whether I’m cooking for the family or prepping meals ahead of time, this recipe never lets me down.
Print
Baked Rigatoni with Spinach and Ricotta Recipe
- Prep Time: 20 minutes
- Cook Time: 25–30 minutes
- Total Time: 45–50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
This Baked Rigatoni with Spinach and Ricotta is a hearty, cheesy pasta bake that combines tender rigatoni, creamy ricotta cheese, spinach, and marinara sauce for a satisfying and comforting Italian-inspired dinner. Perfect for weeknight meals, meal prep, or family gatherings.
Ingredients
- 12 oz rigatoni pasta
- 1½ cups ricotta cheese (full-fat or part-skim)
- 4 cups fresh spinach (or 1½ cups frozen, thawed and drained)
- 2 cups marinara sauce (homemade or store-bought)
- 1½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper, to taste
- Optional: chopped fresh basil or parsley for garnish
Instructions
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Preheat oven to 375°F (190°C).
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Cook rigatoni in salted boiling water until al dente. Drain and set aside.
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In a skillet, heat olive oil and sauté garlic until fragrant. Add spinach and cook until wilted (or warm through if using frozen).
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In a large bowl, combine ricotta, egg, half of the Parmesan, cooked spinach, salt, and pepper. Mix well.
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Toss the cooked pasta with half the marinara sauce.
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In a 9×13-inch baking dish, layer half the pasta, then the ricotta mixture, then remaining pasta.
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Top with remaining marinara sauce, mozzarella, and the rest of the Parmesan.
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Cover with foil and bake for 20 minutes. Uncover and bake an additional 10–15 minutes until golden and bubbly.
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Let cool slightly before serving. Garnish with fresh herbs if desired.
Notes
- Add sautéed mushrooms, zucchini, or bell peppers for more veggies.
- Cottage cheese can substitute for ricotta if desired.
- Stir in red pepper flakes or chili oil for a spicy kick.
- Mix in lentils or white beans for extra protein.
- Can be frozen before or after baking—just thaw before reheating.
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