Description
12 oz rigatoni pasta
2 cups fresh spinach, chopped
1 1/2 cups ricotta cheese
1 1/2 cups marinara sauce
1/2 cup mozzarella cheese, shredded
1/4 cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
1 teaspoon dried oregano
Salt and black pepper, to taste
1 tablespoon olive oil
Directions
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Cook rigatoni pasta according to package instructions until al dente. Drain and set aside.
In a skillet, heat olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant.
Add chopped spinach to the skillet and cook for 2-3 minutes until wilted. Remove from heat and set aside.
In a large bowl, combine ricotta cheese, egg, oregano, salt, and black pepper. Stir in cooked spinach and mix well.
Toss the cooked rigatoni with marinara sauce and ricotta-spinach mixture until evenly combined.
Transfer the pasta mixture into the prepared baking dish and top with mozzarella and Parmesan cheese.
Bake for 20-25 minutes, or until the cheese is melted and golden.
Serve hot and enjoy!
Prep Time: 10 minutes, Cooking Time: 25 minutes, Total Time: 35 minutes, Kcal: 450 per serving, Servings: 4
Step-by-Step Guide
1. Prep & Preheat: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or non-stick spray.
2. Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook for 1-2 minutes less than the package suggests for al dente. Drain, but do not rinse.
3. Sauté Spinach & Garlic: While the pasta cooks, heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add the chopped spinach and cook, stirring, for 2-3 minutes until fully wilted. Remove from heat.
4. Make the Ricotta Filling: In a large mixing bowl, combine ricotta, egg, dried oregano, salt, and pepper. Stir vigorously until smooth. Fold in the cooked spinach and garlic mixture.
5. Combine Everything: Add the drained rigatoni back to the large pot. Pour in the marinara sauce and the ricotta-spinach mixture. Gently fold until the pasta is evenly coated and the filling is distributed.
6. Assemble & Bake: Transfer the pasta mixture to the prepared baking dish, spreading it evenly. Top generously with shredded mozzarella and grated Parmesan. Bake for 20-25 minutes, until the cheese is bubbly and golden brown.
Serving Suggestions
This hearty baked rigatoni is a complete meal on its own. For a balanced dinner, pair it with a simple garlic bread or a crisp Caesar salad. A light, acidic side like a roasted vegetable medley or an arugula salad with lemon vinaigrette cuts through the richness beautifully. For a casual gathering, serve directly from the baking dish at the table.
How-to Summary
This dish involves cooking rigatoni al dente, wilting spinach with garlic, mixing it into a seasoned ricotta blend, combining everything with marinara sauce, transferring to a dish, topping with cheeses, and baking at 375°F for 20-25 minutes until golden and bubbly.
Frequently Asked Questions
Can I make this baked rigatoni ahead of time? Yes. Assemble the dish completely, cover tightly, and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time when cooking from cold.
Can I use frozen spinach instead of fresh? Absolutely. Use one 10-oz package of frozen chopped spinach, thawed and squeezed completely dry of all excess moisture.
What can I substitute for ricotta cheese? Full-fat cottage cheese (blended smooth) or a mixture of mascarpone and a little milk are excellent substitutes for a similar creamy texture.
How do I store and reheat leftovers? Store cooled leftovers in an airtight container for up to 4 days. Reheat portions in the microwave or cover with foil and warm in a 350°F oven until heated through.
Can I add protein to this recipe? Easily. Stir in 1 pound of cooked and crumbled Italian sausage or ground beef with the marinara sauce. Diced cooked chicken also works well.
Common Mistakes to Avoid
- Overcooking the pasta: Cook only until al dente, as it will soften further in the oven.
- Not draining spinach well: Excess water from fresh or frozen spinach will make the final dish soggy.
- Skipping the egg: The egg acts as a binder for the ricotta, preventing it from separating.
- Using cold ingredients: Let the ricotta and egg come to room temperature for easier, smoother mixing.
- Underseasoning the ricotta: Taste the ricotta mixture before combining with pasta and adjust salt and pepper.
Conclusion
This Spinach and Ricotta Baked Rigatoni is the ultimate comfort food—creamy, cheesy, and packed with flavor. It’s surprisingly simple to prepare, making it perfect for both busy weeknights and special family dinners. By following the detailed steps and avoiding common pitfalls, you’ll achieve a perfectly baked, crowd-pleasing pasta dish every time. Enjoy the delicious results of your easy kitchen effort!
