Baked 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
Scale
- 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.