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.
