Amazing Baked Rigatoni with Spinach and Ricotta Delight

Baked Rigatoni with Spinach and Ricotta is like a warm hug on a plate. Picture al dente pasta enveloped in creamy ricotta, mingling with vibrant spinach and a rich tomato sauce that makes your taste buds sing. Spinach and Ricotta Stuffed Shells The aroma wafting through your kitchen will have everyone asking, “What’s cooking?”

this Recipe for Later

This dish is perfect for cozy family dinners or gatherings with friends. I remember the first time I made it; my friends devoured it like it was the last meal on Earth—definitely a recipe to impress! Anticipate savory layers of flavor that will keep everyone coming back for seconds.

I’ll never forget the delight on my family’s faces when I served this dish at our holiday gathering; it quickly became a new tradition.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Rigatoni Pasta: Opt for large rigatoni to hold onto sauce beautifully and provide a delightful bite. colorful Pasta Primavera.
• Fresh Spinach: Choose bright green leaves; they wilt down nicely and add nutrients without overwhelming the flavor.
• Ricotta Cheese: Look for whole milk ricotta for extra creaminess; it’s key to making this dish luscious. For more inspiration, .
• Marinara Sauce: Use your favorite store-bought or homemade marinara for an authentic Italian touch.
• Shredded Mozzarella Cheese: Grab the good stuff! It melts perfectly and creates that gooey top layer we all crave.
• Parmesan Cheese: Freshly grated is best; it adds depth and richness to every cheesy bite.
• Garlic Cloves: Use fresh garlic for maximum flavor; it infuses the entire dish with its aromatic goodness.
• Dried Oregano: A classic Italian herb that complements the flavors beautifully; sprinkle generously!
• Olive Oil: A drizzle enhances flavors and prevents sticking during baking.
• Salt and Pepper: Essential seasonings to bring out all the flavors; don’t skimp!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare Your Pasta: Bring a large pot of salted water to boil. Add rigatoni and cook until al dente, about 8-10 minutes. Drain and set aside while you prepare the filling.

Sauté the Spinach and Garlic: In a skillet over medium heat, add olive oil. Once hot, toss in minced garlic until fragrant. Then add spinach, cooking until wilted—about 3-4 minutes—season lightly with salt.

Create Your Cheesy Mixture: In a bowl, combine ricotta cheese, half of your mozzarella, sautéed spinach, oregano, salt, and pepper. Mix until smooth; this will be the creamy heart of your baked rigatoni.

Assemble Your Dish: Preheat oven to 375°F (190°C). In a large baking dish, layer half of the rigatoni evenly across the bottom. Spread half of your marinara sauce over it. Next, dollop half of your cheesy mixture on top before repeating these layers again.

Add Toppings and Bake!: Sprinkle remaining mozzarella and parmesan cheese generously over the final layer. Cover with foil and bake for 25 minutes. Remove foil and bake for another 15 minutes until bubbly and golden brown on top.

Enjoy this delightful Baked Rigatoni with Spinach and Ricotta straight from the oven! The combination of flavors makes every bite an experience worth savoring. For more inspiration.

Perfecting the Cooking Process

Start by boiling the rigatoni until al dente, then prepare the creamy ricotta mixture. Meanwhile, sauté the spinach until wilted, and mix everything together before baking for a perfect result.

Add Your Touch

Feel free to swap spinach for kale or add in some sun-dried tomatoes for extra flavor. You can also mix in different cheeses like mozzarella or parmesan for a cheesy twist.

Storing & Reheating

Store leftover baked rigatoni in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until warmed through, or use the microwave if you’re in a hurry.

Cooking this dish brings back memories of family gatherings where laughter filled the air as we savored every cheesy bite together.

FAQ

Can I prepare baked rigatoni with spinach and ricotta ahead of time?

Yes, prepare it up to a day in advance; just bake when ready to serve.

What can I substitute for ricotta cheese?

Cottage cheese works well as a lighter alternative to ricotta in this recipe.

How do I know when my baked rigatoni is done?

Look for a golden-brown top with bubbling edges; enjoy that crispy cheese!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Baked Rigatoni with Spinach and Ricotta

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• Author: Annika Weber
• Total Time: 55 minutes
• Yield: Serves 6

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Description

Baked Rigatoni with Spinach and Ricotta is a comforting, cheesy dish that brings the essence of Italian cuisine to your table. With tender rigatoni pasta layered in creamy ricotta and vibrant spinach, all enveloped in rich marinara sauce and topped with gooey mozzarella, this recipe is perfect for family dinners or special gatherings. The delightful aroma will have everyone eagerly anticipating their first bite, making it an instant classic in your home.

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Ingredients

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• 12 oz rigatoni pasta
• 4 cups fresh spinach
• 1 cup whole milk ricotta cheese
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• ½ cup freshly grated Parmesan cheese
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 2 tbsp olive oil
• Salt and pepper to taste

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Instructions

1. Preheat oven to 375°F (190°C). Cook rigatoni in salted boiling water until al dente (8-10 minutes), then drain.
2. In a skillet, heat olive oil over medium heat. Sauté minced garlic until fragrant, add spinach, and cook until wilted (3-4 minutes). Season with salt.
3. In a bowl, mix ricotta, half the mozzarella, sautéed spinach, oregano, salt, and pepper until smooth.
4. In a baking dish, layer half of the rigatoni, half of the marinara sauce, and half of the cheesy mixture. Repeat layers.
5. Top with remaining mozzarella and Parmesan cheese. Cover with foil and bake for 25 minutes; uncover and bake for an additional 15 minutes until golden brown.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 420
• Sugar: 6g
• Sodium: 720mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 4g
• Protein: 20g
• Cholesterol: 55mg