Description
12 oz rigatoni pasta
2 tbsp olive oil
3 garlic cloves, minced
2 cups fresh spinach, chopped
1 can (14 oz) artichoke hearts, drained and chopped
1 cup ricotta cheese
1/2 cup sour cream
1/2 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1/2 tsp red pepper flakes (optional)
Salt and black pepper to taste
1 cup marinara sauce
Directions:
Preheat oven to 375°F (190°C). Cook rigatoni according to package instructions, then drain and set aside.
In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute.
Stir in spinach and artichoke hearts, cooking until the spinach is wilted. Remove from heat.
In a large bowl, mix ricotta, sour cream, mozzarella, Parmesan, red pepper flakes, salt, and black pepper.
Combine cooked pasta with the spinach artichoke mixture and ricotta blend. Stir to coat evenly.
Spread half of the marinara sauce in a baking dish, add the pasta mixture, then top with the remaining sauce and extra mozzarella.
Bake for 20-25 minutes, until bubbly and golden brown. Let rest for 5 minutes before serving.
Prep Time: 15 minutes Cooking Time: 25 minutes Total Time: 40 minutes Kcal: 480 per serving Servings: 6 servings
Step-by-Step Guide
Follow these detailed instructions for perfect results every time.
- Prep and Cook Pasta: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the rigatoni until al dente, according to package directions. Drain and set aside.
- Sauté Aromatics and Veggies: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the chopped spinach and artichoke hearts, cooking until the spinach is fully wilted. Remove the skillet from the heat.
- Make the Creamy Cheese Blend: In a large mixing bowl, combine the ricotta cheese, sour cream, mozzarella, Parmesan, red pepper flakes, salt, and black pepper. Stir until smooth and well-integrated.
- Combine Everything: Add the cooked, drained pasta to the skillet with the spinach and artichokes. Pour the creamy cheese blend over the top. Gently fold everything together until the pasta is evenly coated.
- Layer and Bake: Spread half of the marinara sauce in the bottom of a 9×13 inch baking dish. Add the entire pasta mixture, spreading it evenly. Top with the remaining marinara sauce and sprinkle with additional mozzarella cheese if desired.
- Bake and Rest: Bake for 20-25 minutes, or until the sauce is bubbly and the top is golden brown. It’s crucial to let the bake rest for 5 minutes after removing it from the oven. This allows the sauce to set slightly for cleaner serving.
Serving Suggestions
This rich pasta bake is a complete meal on its own, but it pairs beautifully with a simple side salad dressed with a light vinaigrette to cut through the richness. For a heartier meal, serve alongside garlic bread or grilled chicken. Garnish individual plates with fresh basil or parsley and an extra sprinkle of red pepper flakes for a touch of heat.
How-to Summary
In summary, this Spinach Artichoke Rigatoni Bake is made by cooking pasta, sautéing garlic, spinach, and artichokes, mixing a creamy cheese blend, combining everything, layering with marinara in a dish, and baking until golden and bubbly.
Frequently Asked Questions
Can I make this dish ahead of time? Yes. Assemble the entire bake, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time if going straight from the fridge to the oven.
Can I use frozen spinach? Absolutely. Use one 10-oz package of frozen chopped spinach, thawed and thoroughly squeezed dry to remove all excess water.
What can I substitute for ricotta? An equal amount of full-fat cottage cheese (blended smooth if preferred) or a bechamel sauce makes a good substitute for ricotta.
How do I store and reheat leftovers? Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or cover the baking dish with foil and reheat in a 350°F oven until warmed through.
Can I freeze this pasta bake? It freezes well after baking. Cool completely, wrap tightly in foil and plastic, and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating, covered, in the oven.
Common Mistakes to Avoid
- Overcooking the Pasta: Cook the rigatoni only to al dente, as it will continue to soften while baking in the sauce.
- Not Draining Vegetables: If using frozen spinach, failing to squeeze out all the liquid will make the final dish watery.
- Skipping the Rest Time: Serving immediately from the oven will cause it to be too loose. Letting it rest for 5 minutes is essential for proper serving texture.
- Using Cold Cheese: For easier mixing, bring ricotta and sour cream to room temperature before blending.
Conclusion
This Spinach Artichoke Rigatoni Bake is the ultimate comfort food, masterfully combining the beloved flavors of a classic dip with the hearty satisfaction of pasta. It’s a straightforward, crowd-pleasing recipe perfect for weeknight dinners or entertaining. By following the step-by-step guide and tips provided, you can easily avoid common pitfalls and create a delicious, creamy, and golden-baked pasta dish that is sure to become a regular in your recipe rotation.
