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.
Ingredients
Scale
- 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
Instructions
- Preheat oven to 375°F (190°C). Cook rigatoni in salted boiling water until al dente (8-10 minutes), then drain.
- 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.
- In a bowl, mix ricotta, half the mozzarella, sautéed spinach, oregano, salt, and pepper until smooth.
- In a baking dish, layer half of the rigatoni, half of the marinara sauce, and half of the cheesy mixture. Repeat layers.
- 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