Description
Baked Rigatoni with Creamy Tomato Sauce and Spinach
Ingredients
For the Pasta:
1 lb rigatoni pasta
1 tbsp salt (for boiling water)
For the Sauce:
2 tbsp olive oil
3 garlic cloves, minced
1/4 tsp red pepper flakes (optional)
2 cups marinara sauce
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 cups fresh spinach
Salt and pepper to taste
For Assembly:
2 cups shredded mozzarella cheese
1/4 cup fresh basil leaves (optional, for garnish)
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente (slightly firm to the bite). Drain and set aside.
Step 2: Make the Sauce
Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sautéing until fragrant (about 1 minute).
Stir in marinara sauce, heavy cream, and Parmesan cheese. Simmer for 3–5 minutes until the sauce thickens slightly.
Add spinach and cook until wilted. Season with salt and pepper to taste.
Step 3: Combine and Assemble
Preheat your oven to 375°F (190°C).
Mix the cooked rigatoni into the sauce, ensuring the pasta is fully coated.
Transfer the pasta mixture into a greased baking dish.
Sprinkle the shredded mozzarella cheese evenly over the top.
Step 4: Bake
Bake in the preheated oven for 15–20 minutes, or until the cheese is melted, bubbly, and golden brown on top.
Step 5: Garnish and Serve
Remove from the oven and let it cool slightly.
Garnish with fresh basil leaves if desired, and serve hot.
Serving Suggestions:
Pair with garlic bread and a crisp side salad for a comforting meal. Enjoy with a glass of red wine, like Chianti or Merlot, for the ultimate Italian-inspired dinner!
Step-by-Step Guide
For perfect results, follow this detailed guide. First, ensure all ingredients are prepped before starting. When boiling the pasta, use a large pot with plenty of water to prevent sticking. For the sauce, keep the heat at medium to avoid burning the garlic. Slowly whisk the heavy cream into the marinara to create a smooth, emulsified base before adding the Parmesan. When combining, mix the pasta and sauce in the skillet off the heat to coat every piece thoroughly. For baking, place the dish on the middle oven rack for even heat distribution and cheese melting.
Serving Suggestions
This baked rigatoni is a complete meal on its own, but it pairs beautifully with simple sides. Serve with a classic Caesar salad or an arugula salad with a lemon vinaigrette to cut through the richness. For bread, offer warm, crusty garlic bread or focaccia. A light, fruity red wine like Chianti or a medium-bodied white like Pinot Grigio complements the creamy tomato sauce perfectly.
How-to Summary
In summary, this dish comes together in four key stages: 1) Boil the rigatoni until al dente. 2) Create a creamy tomato sauce by sautéing garlic, simmering marinara with cream and Parmesan, and wilting spinach. 3) Combine the pasta and sauce, transfer to a baking dish, and top with mozzarella. 4) Bake at 375°F until the cheese is golden and bubbly. Garnish with fresh basil to serve.
Frequently Asked Questions
Can I make this dish ahead of time? Yes. Assemble the pasta in the baking dish, cover tightly, and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time when cooking from cold.
Can I use a different pasta? Rigatoni’s tubes hold the sauce well. Penne or ziti are excellent substitutes. Avoid long, thin pasta like spaghetti.
How can I make this recipe vegetarian? It already is vegetarian. Ensure your marinara sauce and Parmesan cheese (if strict) are vegetarian-friendly.
How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat portions in the microwave or cover with foil and warm in a 350°F oven until heated through.
Can I freeze baked rigatoni? Absolutely. Cool completely, wrap the dish tightly in plastic and foil, 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: Boil only until al dente, as it will continue to cook in the oven. Mushy pasta ruins the texture.
- Using pre-shredded cheese: These cheeses contain anti-caking agents that prevent smooth melting. Shred mozzarella and Parmesan from a block for the best results.
- Rushing the sauce: Let the sauce simmer for the full time to thicken and allow the flavors to meld. A thin sauce will be runny.
- Overcrowding the baking dish: Use a dish large enough for a single layer so the top browns evenly.
Conclusion
This Baked Rigatoni with Creamy Tomato Sauce and Spinach is the epitome of comforting, crowd-pleasing cuisine. It masterfully balances rich, creamy flavors with fresh spinach and a touch of spice. By following the detailed steps and avoiding common pitfalls, you can create a restaurant-quality dish that is perfect for both weeknight dinners and special gatherings. Its versatility for make-ahead preparation ensures it remains a reliable and delicious staple in your cooking repertoire.