If you’re craving a comforting pasta dish that’s bursting with fresh flavors and cheesy goodness, this Baked Rigatoni with Spinach and Ricotta Recipe is exactly what you need. It’s the perfect combination of tender rigatoni pasta enveloped in creamy ricotta and vibrant spinach, all topped with melty mozzarella and a golden Parmesan crust. This dish not only promises satisfying taste but brings warmth and a homestyle feel to your dinner table every time you make it.
Ingredients You’ll Need
Every ingredient in this Baked Rigatoni with Spinach and Ricotta Recipe plays an essential role in creating a dish that’s as visually appealing as it is tasty. From the hearty rigatoni providing the perfect shape for holding the creamy filling, to the fresh spinach adding a pop of healthy green, each component is simple yet crucial for achieving that perfect balance.
- 12 oz rigatoni pasta: The tube shape is perfect for trapping the ricotta and spinach mixture inside each bite.
- 15 oz whole milk ricotta cheese: Adds rich creaminess and mild flavor that lightens the dish.
- 4 cups fresh spinach: Brings a fresh, slightly earthy flavor and lovely vibrant color.
- 1 cup grated Parmesan cheese: Delivers sharp, nutty notes and a crisp topping when baked.
- 2 cups shredded mozzarella cheese: Perfectly gooey and melty for the ultimate comfort feel.
- 2 tbsp olive oil: For sautéing and adding subtle fruitiness to the spinach.
- 2 cloves garlic, minced: Infuses the dish with aromatic depth and warmth.
- Salt and pepper to taste: Enhances all the flavors harmoniously.
How to Make Baked Rigatoni with Spinach and Ricotta Recipe
Step 1: Prepare the Oven and Pasta
Start by preheating your oven to 375°F (190°C) to get it ready for baking. Then, bring a large pot of salted water to a boil and cook the rigatoni until al dente. The pasta should be firm yet tender so it can hold up well during baking without becoming mushy. Once cooked, drain it carefully and set aside.
Step 2: Sauté Garlic and Spinach
Heat the olive oil in a skillet over medium heat and briefly sauté the minced garlic until fragrant, about 1 minute. Adding garlic first allows its flavor to infuse the oil, which also coats the spinach beautifully. Toss in the fresh spinach and cook until just wilted, approximately 2 minutes, preserving its vibrant green color and delicate texture.
Step 3: Mix the Ricotta Cheese Blend
In a large mixing bowl, combine the whole milk ricotta, half of the grated Parmesan cheese, the sautéed spinach, and season generously with salt and pepper. This creamy mixture is the heart of the dish, balancing the smoothness of the cheese with the earthy bite of spinach.
Step 4: Combine Pasta and Cheese Mixture
Pour the warm rigatoni into the bowl with the ricotta and spinach blend. Carefully stir until every piece of pasta is thoroughly coated with the luscious cheese mixture. This step ensures that every forkful of baked rigatoni delivers perfect flavor in each bite.
Step 5: Assemble the Layers
Grease a baking dish lightly to prevent sticking. Spread half of the pasta mixture evenly on the bottom of the dish. Sprinkle half of the mozzarella cheese over this layer. Then add the remaining rigatoni mixture and top it with the rest of the mozzarella and Parmesan cheeses. This layering creates a melty, golden top while keeping the insides creamy and flavorful.
Step 6: Bake to Perfection
Place the assembled dish in your preheated oven and bake for 25 to 30 minutes, until the cheese is bubbling and a rich golden crust forms on top. Once done, allow it to cool for a few minutes before serving to let the flavors meld and the dish to set slightly.
How to Serve Baked Rigatoni with Spinach and Ricotta Recipe
Garnishes
A sprinkle of freshly chopped basil or parsley adds a burst of freshness and color that elevates the dish visually and flavor-wise. For an extra touch of richness, drizzle a little good-quality extra virgin olive oil just before serving.
Side Dishes
This Baked Rigatoni with Spinach and Ricotta Recipe pairs beautifully with a crisp mixed greens salad tossed in a tangy vinaigrette to cut through the richness. Garlic bread or warm focaccia also complement the meal wonderfully, providing some crunch and olive oil flavors that meld perfectly with the pasta.
Creative Ways to Present
For a charming family-style presentation, serve the baked rigatoni straight from the casserole dish at the table. Alternatively, plate individual portions topped with a light drizzle of marinara sauce or a generous dusting of grated Parmesan for a restaurant-quality touch that’s still cozy and approachable.
Make Ahead and Storage
Storing Leftovers
Leftover baked rigatoni keeps well in an airtight container in the refrigerator for up to 3 days. Make sure to cover it tightly to maintain moisture and prevent the cheese from drying out.
Freezing
This dish also freezes beautifully. Simply assemble it as directed but do not bake. Cover tightly with foil and plastic wrap, then freeze for up to 2 months. When you’re ready, bake it straight from the freezer, adding extra baking time to ensure it’s heated through.
Reheating
To reheat leftovers, cover with foil and warm in a 350°F (175°C) oven for 15-20 minutes until hot and bubbly. You can also microwave individual servings, but reheating gently in the oven helps retain the best texture and flavor.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just make sure to thaw and squeeze out excess moisture before sautéing so your dish doesn’t get watery. Fresh spinach is preferred for brightness, but frozen works in a pinch.
Is it possible to make this recipe dairy-free or vegan?
Yes, by substituting ricotta and mozzarella with plant-based cheese alternatives and using olive oil instead of butter, you can adapt this recipe. Keep in mind the flavor and texture will differ but it can still be delicious.
What type of rigatoni is best for this recipe?
Look for ridged rigatoni tubes, as the grooves help hold the sauce and cheese mixture better. Regular smooth rigatoni will work but the ridges make each bite more flavorful.
Can I add other vegetables to this dish?
Definitely! Chopped mushrooms, roasted red peppers, or zucchini can be sautéed along with the spinach for extra layers of flavor and nutrition.
How do I know when the baked rigatoni is done?
It’s ready when the cheese on top is bubbling and golden brown, and the dish is heated throughout. You can test by inserting a knife to check if the center is hot.
Final Thoughts
Trying this Baked Rigatoni with Spinach and Ricotta Recipe will quickly become one of your favorite ways to enjoy a cozy pasta dinner. With its creamy, cheesy layers and fresh spinach, it’s the kind of meal that feels like a warm hug on a plate. Don’t hesitate to make it for family or friends — it’s straightforward to prepare, spectacular to serve, and absolutely delicious every time.
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Baked Rigatoni with Spinach and Ricotta Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Baked Rigatoni with Spinach and Ricotta is a comforting and hearty Italian-inspired casserole featuring al dente rigatoni pasta combined with creamy ricotta cheese, sautéed fresh spinach, and a blend of Parmesan and mozzarella cheeses. Baked to perfection until bubbly and golden, it makes a delicious meal perfect for family dinners or gatherings.
Ingredients
Pasta and Cheese
- 12 oz rigatoni pasta
- 15 oz whole milk ricotta cheese
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
Vegetables and Aromatics
- 4 cups fresh spinach
- 2 cloves garlic, minced
Other
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to ensure it reaches the ideal temperature for baking the rigatoni dish.
- Cook Pasta: Boil the rigatoni pasta in salted water until al dente, then drain thoroughly to prepare it for mixing with the cheese and spinach.
- Sauté Spinach and Garlic: Heat olive oil in a skillet over medium heat. Sauté the minced garlic for about 1 minute until fragrant, then add the fresh spinach and cook until wilted, approximately 2 minutes.
- Mix Ricotta Filling: In a bowl, combine the ricotta cheese, half of the grated Parmesan cheese, the sautéed spinach and garlic, and season with salt and pepper to taste. Stir well to create a creamy filling.
- Combine Pasta and Cheese Mixture: Add the cooked rigatoni to the ricotta and spinach mixture, stirring gently until the pasta is evenly coated with the cheese and spinach mix.
- Assemble in Baking Dish: Grease a baking dish lightly. Spread half of the rigatoni mixture in the dish, then sprinkle half of the shredded mozzarella cheese on top. Add the remaining rigatoni mixture followed by the rest of the mozzarella and the remaining Parmesan cheese, layering evenly.
- Bake: Bake in the preheated oven for 25 to 30 minutes until the dish is bubbly and the cheese topping is golden and slightly crisp. Remove from oven and allow to cool slightly before serving.
Notes
- Use whole milk ricotta for creamier texture; part-skim can be substituted for a lighter version.
- Fresh spinach can be substituted with frozen spinach, but be sure to thaw and squeeze out excess water before use.
- Adjust salt and pepper according to taste and dietary needs.
- For added flavor, consider sprinkling red pepper flakes or fresh herbs like basil on top before baking.
- This dish can be prepared ahead and refrigerated before baking; just increase baking time slightly if starting cold.
