There’s something so comforting about a bubbling dish of baked pasta fresh from the oven. I remember the first time I made this Baked Rigatoni with Spinach and Ricotta — it was on a quiet Sunday afternoon when I wanted to prepare something hearty yet wholesome. The way the cheese melted into the pasta, with tender spinach tucked in every layer, filled the kitchen with the most inviting aroma. This dish has become one of my go-to recipes whenever I’m cooking for a crowd or simply craving a satisfying meal that doesn’t require a lot of fuss.
Why You Will Love This Recipe
This baked rigatoni is the perfect combination of cozy and practical. It’s packed with flavor, yet it’s incredibly simple to put together. The creamy ricotta blends beautifully with the vibrant spinach, while the marinara sauce brings everything together with just the right amount of richness. Whether you’re cooking for your family, hosting friends, or meal-prepping for the week ahead, this recipe will check all your boxes.
Versatile
One of the best things about this dish is how adaptable it is. You can add cooked ground beef or shredded chicken ham for extra protein, or toss in some roasted vegetables like zucchini or mushrooms to boost the nutritional value. Prefer it spicy? Add a pinch of red pepper flakes. You can even switch out the rigatoni for penne or ziti — it’s totally up to you.
Affordable
This recipe uses basic, budget-friendly ingredients that are easy to find at any grocery store. Pasta, ricotta cheese, spinach, and marinara sauce form the heart of this meal — no need for anything fancy. It’s an ideal recipe when you want something filling without spending a lot.
Ingredients for the Recipe
Here’s what you’ll need to make this dish:
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1 pound (450g) rigatoni pasta
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1 tablespoon olive oil
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3 cloves garlic, minced
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10 ounces (280g) fresh spinach (or thawed frozen spinach, squeezed dry)
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15 ounces (425g) ricotta cheese
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1 large egg
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1 cup grated Parmesan cheese
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2 cups shredded mozzarella cheese
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4 cups marinara sauce
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Salt and pepper, to taste
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Optional: cooked ground beef or chicken ham for added protein
How to Prepare Baked Rigatoni with Spinach and Ricotta
Making this Baked Rigatoni with Spinach and Ricotta is a straightforward process that doesn’t require advanced cooking skills. The steps are simple, and the result is incredibly rewarding. You’ll love how quickly it comes together and how beautifully the flavors blend after baking.
Step-by-Step Instructions for Preparation
1. Preheat the oven and prepare your baking dish
Start by preheating your oven to 375°F (190°C). Lightly grease a large 9×13-inch baking dish and set it aside. Preparing the dish in advance ensures nothing sticks and cleanup is minimal.
2. Cook the rigatoni
Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook until it’s just shy of al dente — about 1–2 minutes less than the package directions. Drain the pasta and set it aside. It will finish cooking in the oven.
3. Sauté the spinach and garlic
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds, just until fragrant. Add the fresh spinach and cook, stirring frequently, until wilted. This should take 3–4 minutes. If you’re using frozen spinach, make sure it’s thawed and very well-drained before adding it to the pan.
4. Mix the ricotta filling
In a large mixing bowl, combine the ricotta cheese, egg, half of the grated Parmesan, and the sautéed spinach mixture. Season with salt and pepper to taste. Stir until everything is well incorporated. This mixture adds a creamy, rich texture that contrasts beautifully with the tomato sauce.
5. Combine pasta and sauce
Place the cooked rigatoni in a separate large bowl. Pour in about 3 cups of marinara sauce and stir to coat the pasta evenly. You’ll use the remaining cup of sauce when assembling the dish.
6. Assemble the layers
Spoon half of the sauced pasta into the prepared baking dish. Spread it out in an even layer. Then, dollop spoonfuls of the ricotta-spinach mixture across the top and gently spread it out. Sprinkle with half of the mozzarella. Next, layer the rest of the pasta, followed by the remaining sauce and mozzarella. Finish with the remaining Parmesan cheese on top.
7. Bake until bubbly and golden
Cover the dish loosely with foil and bake for 20 minutes. Then, remove the foil and bake for another 10–15 minutes, or until the cheese is melted and the top is golden and bubbly. Let it rest for 5–10 minutes before serving so it sets and is easier to cut.
Quick and Easy
Despite the layered look, this dish is easy to make. You can use pre-shredded cheese and store-bought marinara to cut down prep time. Even if you’re in a rush, the steps are manageable, and the results are consistently satisfying.
Customizable
You can adjust the ingredients based on your preferences. Want more vegetables? Add chopped bell peppers or mushrooms to the sautéed spinach. For extra protein, mix in cooked ground beef or shredded chicken ham between the layers. You can even make it spicy by adding crushed red pepper flakes to the sauce.
If you need a lighter version, swap half the ricotta for cottage cheese or use whole wheat pasta. For a dairy-free alternative, use plant-based ricotta and mozzarella substitutes. This baked pasta works with all kinds of dietary needs.
Popular with Many People
Baked pasta is always a hit, and this version is no exception. It’s kid-friendly, freezer-friendly, and perfect for gatherings. The flavors are familiar and comforting, with a creamy texture and just enough tomato richness to balance everything out.
This recipe has become a favorite in my kitchen not just because it tastes amazing, but because it feeds a group easily and keeps well for leftovers. Serve it with a crisp green salad or garlic bread, and you’ve got a complete, satisfying meal.
PrintBaked Rigatoni with Spinach and Ricotta
This Baked Rigatoni with Spinach and Ricotta is a comforting and versatile pasta casserole. It combines tender rigatoni, creamy ricotta mixed with sautéed spinach, and savory marinara sauce, all topped with melted mozzarella and Parmesan cheese. The dish is baked until bubbly and golden, making it perfect for family meals or gatherings.
- Prep Time: 20
- Cook Time: 35
- Total Time: 55 minutes
- Yield: 6 1x
Ingredients
- 1 pound (450g) rigatoni pasta
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 10 ounces (280g) fresh spinach (or thawed frozen spinach, squeezed dry)
- 15 ounces (425g) ricotta cheese
- 1 large egg
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 4 cups marinara sauce
- Salt and pepper, to taste
- Optional: cooked ground beef or chicken ham
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook rigatoni in salted boiling water until just before al dente. Drain.
- Heat olive oil in a skillet over medium heat. Sauté garlic for 30 seconds.
- Add spinach and cook until wilted, about 3–4 minutes. Drain if needed.
- In a bowl, mix ricotta, egg, half the Parmesan, sautéed spinach, salt, and pepper.
- In another bowl, toss cooked rigatoni with 3 cups marinara sauce.
- Layer half the pasta mixture in baking dish. Spread ricotta mixture over pasta.
- Sprinkle with half the mozzarella cheese.
- Add remaining pasta and sauce. Top with remaining mozzarella and Parmesan.
- Cover with foil and bake for 20 minutes. Remove foil and bake 10–15 minutes until cheese is golden.
- Let rest 5–10 minutes before serving.
Notes
Substitute turkey bacon or chicken ham for added protein if desired.
For a vegetarian option, omit meat entirely.
Use fresh or frozen spinach depending on availability.
Adjust seasoning to taste.
FAQs
Can I make this recipe ahead of time?
Yes, absolutely. You can fully assemble the dish up to one day in advance. Cover it tightly with foil and refrigerate. When ready to bake, let it sit at room temperature for about 20–30 minutes before placing it in the oven. You may need to add a few extra minutes to the baking time if it’s still chilled.
Can I freeze baked rigatoni?
Yes, this recipe freezes very well. You can freeze it either before baking or after. If freezing before baking, assemble the dish in a freezer-safe container, wrap it tightly in plastic and foil, and store for up to 3 months. Thaw overnight in the fridge before baking. If freezing after baking, let it cool completely, divide into portions if desired, and freeze. Reheat in the oven or microwave until heated through.
Can I substitute other greens for spinach?
Yes, you can use kale, Swiss chard, or even arugula as a substitute for spinach. Just make sure to sauté them until soft and drain any excess moisture before mixing them with the ricotta.
Is it okay to use store-bought marinara sauce?
Definitely. A good quality store-bought marinara works well and saves time. If you prefer homemade, that’s a great option too.