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Baked Rigatoni with Spinach and Ricotta Recipe

Baked Rigatoni with Spinach and Ricotta Recipe
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★★★★★

4.9 from 27 reviews

This Baked Rigatoni with Spinach and Ricotta is a comforting Italian-American casserole featuring tender rigatoni pasta baked in a flavorful marinara sauce layered with creamy ricotta, sautéed spinach, and melted mozzarella and Parmesan cheeses for a rich, cheesy finish.

Ingredients

Scale

Pasta and Sauce

  • 1 lb rigatoni pasta, cooked al dente
  • 2 ½ cups marinara sauce

Cheeses

  • 1 ½ cups ricotta cheese
  • 1 ½ cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese

Vegetables and Seasonings

  • 1 cup fresh spinach, lightly sautéed
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Instructions

  1. Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking.
  2. Mix Ingredients: In a large bowl, combine the cooked rigatoni, marinara sauce, sautéed spinach, garlic powder, dried oregano, salt, and pepper; mix gently until well distributed.
  3. Layer the Pasta Mixture: Spread half of the pasta mixture evenly in the baking dish. Add dollops of ricotta cheese scattered over this layer, then sprinkle half of the shredded mozzarella cheese on top.
  4. Repeat Layers: Add the remaining pasta mixture over the cheese layer, then top with the remaining mozzarella and the grated Parmesan cheeses for a golden, cheesy crust.
  5. Bake: Bake uncovered for 20-25 minutes, or until the cheese on top is melted, bubbly, and golden brown.
  6. Rest and Serve: Remove from the oven and let the baked rigatoni rest for 5 minutes before serving to allow the flavors to meld and the casserole to set.

Notes

  • Cook the rigatoni pasta until al dente to ensure it holds its shape while baking.
  • Sautéing the spinach removes excess moisture, preventing the casserole from becoming watery.
  • Feel free to add cooked Italian sausage or ground beef for a non-vegetarian option.
  • For a gluten-free version, substitute the rigatoni with gluten-free pasta.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven to retain crispiness.

Nutrition

Keywords: baked rigatoni, spinach ricotta pasta, cheesy baked pasta, vegetarian pasta bake, Italian casserole, comfort food pasta

Find it online: https://mixitwitjoe.com/baked-rigatoni-with-spinach-and-ricotta-recipe/