Baked Rigatoni with Spinach and Ricotta Recipe

If you’re craving a comfort meal that feels like a warm hug, look no further than Baked Rigatoni with Spinach and Ricotta. This dish is a beautiful blend of tender rigatoni pasta smothered in rich marinara sauce, creamy ricotta, gooey mozzarella, and fresh sautéed spinach. Every bite bursts with flavor and texture, making it a perfect weeknight dinner or a crowd-pleasing dish for gatherings. The combination of cheesy goodness and vibrant greens elevates this baked pasta into something truly special and addictive.

Ingredients You’ll Need

Gathering simple, wholesome ingredients is the first exciting step toward creating this comforting Baked Rigatoni with Spinach and Ricotta. Each item is a vital player, contributing to the harmony of flavors, the luscious textures, and the inviting colors you see on your plate.

• 1 lb rigatoni pasta: Cooked al dente to maintain that perfect firm bite after baking.
• 2 ½ cups marinara sauce: Rich and tangy, it beautifully coats the pasta with savory goodness.
• 1 ½ cups ricotta cheese: Adds creamy, mild richness and pockets of soft texture throughout.
• 1 ½ cups shredded mozzarella cheese: Melts irresistibly for that classic bubbly, stretchy cheese topping.
• 1 cup fresh spinach: Lightly sautéed to soften and intensify its flavor without losing vibrancy.
• ½ cup grated Parmesan cheese: Sprinkled on top for a salty, nutty finish and golden crust.
• 1 teaspoon garlic powder: Provides a subtle aromatic warmth that complements the tomato sauce perfectly.
• 1 teaspoon dried oregano: Infuses that quintessential Italian herb flavor, tying the dish together.
• Salt and pepper to taste: Essential seasonings that enhance every ingredient’s natural flavors.

How to Make Baked Rigatoni with Spinach and Ricotta

Step 1: Prepare the pasta and baking dish

Begin by preheating your oven to 375°F (190°C) and greasing a 9×13-inch baking dish to prevent sticking and create an easy release after baking. Meanwhile, cook your rigatoni pasta until it is perfectly al dente—firm yet tender—because it will continue to cook in the oven and you want to avoid mushiness.

Step 2: Combine the flavorful ingredients

In a large bowl, toss the cooked rigatoni with marinara sauce, lightly sautéed spinach, garlic powder, dried oregano, salt, and pepper. This step ensures every piece of pasta is coated with vibrant flavors and the spinach is evenly distributed, infusing the dish with freshness and color that complements the rich cheeses.

Step 3: Layer your baked rigatoni masterpiece

To build delicious layers, spread half of your pasta mixture into the prepared baking dish. Dollop ricotta cheese evenly over the pasta, then sprinkle half the shredded mozzarella on top. Repeat the layering with the remaining pasta mixture, ricotta (if you have extra), and cheese. Finally, finish by sprinkling all the Parmesan cheese evenly over the surface to create that coveted golden crust.

Step 4: Bake until bubbly and golden

Pop the dish into your oven and bake for 20 to 25 minutes. Keep an eye out for bubbling cheese and a bubbly, lightly browned top—that’s your signal that everything has melded together beautifully. Once out of the oven, allow the dish to rest for about five minutes; this step lets it set so it slices cleanly and the flavors deepen.

How to Serve Baked Rigatoni with Spinach and Ricotta

Garnishes

To make your baked rigatoni even more inviting, top it with freshly chopped basil or a sprinkle of crushed red pepper flakes for a hint of heat. A drizzle of high-quality extra virgin olive oil just before serving adds a luscious sheen and rounds out the flavors with subtle richness.

Side Dishes

This dish pairs perfectly with crisp, refreshing sides that balance its richness. A simple green salad with lemon vinaigrette or garlic-roasted broccoli can provide a bright, crunchy contrast. For bread lovers, warm garlic knots or a crusty baguette help soak up any extra marinara sauce left on the plate.

Creative Ways to Present

Impress your guests by serving individual portions in mini ceramic ramekins or hollowed-out bell peppers for a festive touch. You could also sprinkle some toasted pine nuts or breadcrumbs over the top before baking for an added crunch that makes the presentation even more special.

Make Ahead and Storage

Storing Leftovers

After enjoying your baked pasta, promptly store any leftovers in an airtight container in the refrigerator. The flavors actually deepen overnight, making the next-day meal equally satisfying. Consume within 3 to 4 days for the best taste and texture.

Freezing

You can freeze Baked Rigatoni with Spinach and Ricotta for up to 2 months. Transfer cooled portions into freezer-safe containers or heavy-duty bags. To avoid freezer burn, make sure to press out excess air. When ready, thaw overnight in the refrigerator before reheating.

Reheating

For reheating, bake the frozen or refrigerated rigatoni at 350°F (175°C) until warmed through—usually about 20 minutes for refrigerated and 40 minutes for thawed frozen portions. Covering with foil prevents the cheese from burning while ensuring it gets hot inside. A microwave reheats smaller servings quickly but may affect texture.

FAQs

Can I use frozen spinach instead of fresh?

Absolutely! Just thaw and drain the spinach well to avoid excess moisture, which could make the dish watery. Lightly sautéing helps bring out its flavor and ensures the texture stays balanced.

Is ricotta cheese necessary in this recipe?

Ricotta plays a crucial role by adding creaminess and a mild sweetness that complements the tangy marinara and sharp cheeses. If you’re out of ricotta, cottage cheese can be a substitute, though the texture and flavor will be slightly different.

Can I make this recipe vegan or dairy-free?

Yes, by using plant-based ricotta alternatives, dairy-free mozzarella, and Parmesan substitutes, you can enjoy a vegan version. Just be sure to check that the marinara sauce and pasta align with your dietary preferences.

What’s the best pasta shape for this dish?

Rigatoni is perfect because its ridges hold onto sauce and cheese wonderfully. If you need a substitute, other tube-shaped pastas like penne or ziti work well too.

Can I add meat to Baked Rigatoni with Spinach and Ricotta?

Definitely! Ground beef, Italian sausage, or even shredded chicken can be mixed in with the pasta and sauce for a heartier dish without compromising the overall flavor balance.

Final Thoughts

Baked Rigatoni with Spinach and Ricotta is one of those dishes that feels like a celebration of simple ingredients elevated to something truly delicious. It’s cozy, cheesy, and bursting with fresh flavors that bring joy to every bite. Whether you’re cooking for yourself, family, or friends, this recipe is bound to become a beloved favorite. Go ahead and try it—you might just find your new go-to comfort meal!

Print