Name: Irresistible Baked Rigatoni with Spinach & Ricotta Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian-American
Ingredients: Rigatoni Pasta: 12 oz Olive Oil: 1 tablespoon Garlic: 3 cloves, minced Spinach: 5 oz fresh or 1 cup frozen, thawed and drained Ricotta Cheese: 1½ cups Egg: 1 Salt: ½ teaspoon Black Pepper: ¼ teaspoon Marinara Sauce: 2 cups Mozzarella Cheese: 1½ cups shredded Parmesan Cheese: ¼ cup grated Italian Seasoning: 1 teaspoon

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The Irresistible Baked Rigatoni with Spinach & Ricotta is comfort food at its finest—a bubbling, cheesy casserole filled with tender pasta, a rich ricotta-spinach blend, and layers of melty mozzarella. Every bite delivers a satisfying mix of flavors and textures: creamy ricotta, earthy greens, bright marinara, and that golden cheese crust on top. Whether you whip this up for a crowd or savor leftovers at your desk, it’s the kind of dish everyone sneaks seconds of (if not thirds!).

Irresistible Baked Rigatoni with Spinach & Ricotta Recipe - Recipe Image

Ingredients You’ll Need

It’s amazing how a few everyday ingredients come together to make something this memorable. Each element here shines in its own way—some add richness, others freshness, and all work in harmony to create that signature baked rigatoni magic.

Rigatoni Pasta: The sturdy tubes hold up beautifully to all that sauce and cheese, making every forkful perfectly saucy and satisfying.
Olive Oil: Adds luscious richness and flavor when sautéing garlic and spinach, helping all those savory notes bloom.
Garlic: Three cloves may sound like a lot, but it provides an aromatic base that deepens the entire dish.
Fresh Spinach (or frozen): Bright, vibrant, and packed with nutrients, spinach adds freshness and color—just be sure to drain well if using frozen!
Ricotta Cheese: The heart of the filling—creamy, slightly sweet, and mild, it binds everything together.
Egg: Helps set the creamy ricotta mixture so it holds up in the bake.
Salt & Black Pepper: Simple, classic seasonings that bring out every flavor.
Marinara Sauce: Choose your favorite jarred or homemade—its tangy tomato flavor ties the dish together and adds plenty of moisture.
Mozzarella Cheese: The secret to that stretchy, gooey, golden layer everyone craves on top.
Parmesan Cheese: Intensifies flavor with its nutty, salty magic sprinkled over everything.
Italian Seasoning: A fragrant blend to finish things off with a classic herbal aroma.

How to Make Irresistible Baked Rigatoni with Spinach & Ricotta

Step 1: Prep the Oven and Baking Dish

Begin by preheating your oven to 375°F (190°C) and lightly greasing a 9×13-inch baking dish. This ensures your pasta won’t stick and sets you up for that deeply golden, bubbly top.

Step 2: Boil the Rigatoni

Cook the rigatoni according to package directions until just al dente. Remember, the pasta will finish cooking in the oven, so a little bite left is perfect. Drain well and set aside.

Step 3: Sauté Garlic and Spinach

In a skillet, heat olive oil over medium. Add your minced garlic and give it just a minute or two to turn fragrant—it shouldn’t brown. Toss in the spinach next, sautéing until just wilted (or simply heated through if using frozen). Set it aside to cool for a moment.

Step 4: Mix the Ricotta Filling

In a big bowl, stir together the ricotta, egg, salt, black pepper, and your luscious sautéed spinach. This mixture should be creamy, flecked with green, and ready to hug every piece of pasta.

Step 5: Combine with Pasta and Sauce

Gently toss the cooked rigatoni and 1 cup of marinara sauce with your ricotta-spinach blend. Stir with care—you want all the pasta coated and creamy, but not battered.

Step 6: Layer and Top

Spread half the remaining marinara over the bottom of your baking dish for a foundation of saucy goodness. Spoon in the pasta mixture, leveling it out. Then layer on the rest of the marinara, scatter on all that glorious mozzarella and Parmesan, and finish with a dusting of Italian seasoning.

Step 7: Bake and Rest

Bake your masterpiece for 25 to 30 minutes, or until it’s bubbling around the edges and gorgeously golden on top. Let it sit for 5 minutes out of the oven—this helps everything set, and prevents molten cheese burns!

How to Serve Irresistible Baked Rigatoni with Spinach & Ricotta

Garnishes

For an extra flourish, sprinkle the finished bake with a bit of fresh basil or flat-leaf parsley. A light grating of extra Parmesan is always welcome—those salty crystals are unbeatable against the creamy rigatoni.

Side Dishes

This dish pairs perfectly with a crisp green salad tossed in a lemony vinaigrette, or some garlicky roasted vegetables for color and texture. And of course, a loaf of crusty bread is a must to scoop up all that sauce and cheese.

Creative Ways to Present

If you’re feeling fancy, scoop portions into individual ramekins before baking for a personal touch, or spoon onto wide, shallow bowls to let all those beautiful cheese threads stretch. For family-style drama, simply bring the whole bubbling dish straight to the table for everyone to dig in.

Make Ahead and Storage

Storing Leftovers

Leftover Irresistible Baked Rigatoni with Spinach & Ricotta keeps beautifully! Simply cover the cooled dish (or transfer to a container) and refrigerate for up to 4 days. The flavors only deepen as it sits, making lunch on day two even more delicious.

Freezing

If you want to get ahead, assemble the entire dish but don’t bake it—wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge, then bake as usual, adding a few extra minutes to ensure it’s heated through and bubbly.

Reheating

To reheat, cover the dish with foil and warm in a 350°F oven until hot and melted—about 20 minutes. A quick zap in the microwave works for single servings, but the oven gives the best texture and brings that cheese back to life.

FAQs

Can I use a different pasta shape?

Absolutely! Penne, ziti, or even shells work well in place of rigatoni. Just be sure to use a sturdy shape that holds sauce and cheese nicely, so you get that classic Irresistible Baked Rigatoni with Spinach & Ricotta texture and flavor.

Is it possible to make this dish gluten-free?

Yes—simply swap in your favorite gluten-free rigatoni or other tubular pasta. Be careful not to overcook the gluten-free pasta, as it can go mushy when baked.

Can I add meat to make it heartier?

For sure! Browned Italian sausage, ground turkey, or even shredded rotisserie chicken can be folded in with the ricotta-spinach mixture for a protein-packed twist on your Irresistible Baked Rigatoni with Spinach & Ricotta.

What’s the best way to prevent watery baked pasta?

Be sure to thoroughly drain your spinach (especially if using frozen) and cook the pasta just to al dente. Also, use good-quality, thick marinara sauce to ensure the final bake isn’t soupy.

Can I assemble this in advance?

Definitely! You can assemble the whole dish a day ahead, cover tightly, and refrigerate. Bake straight from the fridge, adding a few extra minutes to make sure it’s hot all the way through and the cheese is perfectly melted.

Final Thoughts

Once you bring a bubbling pan of Irresistible Baked Rigatoni with Spinach & Ricotta to the table, don’t be surprised if everyone asks for the recipe. It’s the kind of dish you’ll return to whenever you need a cozy, reliable dinner with a wow factor. Give it a try this week—your kitchen will smell amazing, and your dinner guests will be utterly delighted!

Irresistible Baked Rigatoni with Spinach & Ricotta Recipe

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4.8 from 18 reviews

Author: admin
Total Time: 50 minutes
Yield: 6 servings
Diet: Vegetarian

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Description

This irresistible baked rigatoni with spinach and ricotta is a comforting and cheesy pasta bake that is perfect for a cozy family dinner. The combination of tender pasta, creamy ricotta, and flavorful marinara sauce makes this dish a crowd-pleaser.

Ingredients

Rigatoni Pasta:

12 oz

Olive Oil:

1 tablespoon

Garlic:

3 cloves, minced

Spinach:

5 oz fresh or 1 cup frozen, thawed and drained

Ricotta Cheese:

1½ cups

Egg:

Salt:

½ teaspoon

Black Pepper:

¼ teaspoon

Marinara Sauce:

2 cups

Mozzarella Cheese:

1½ cups shredded

Parmesan Cheese:

¼ cup grated

Italian Seasoning:

1 teaspoon

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Instructions

Preheat the oven: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Cook the rigatoni: Cook the rigatoni according to package directions until just al dente. Drain and set aside.
Sauté garlic and spinach: In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1–2 minutes. Add spinach and cook until wilted. Remove from heat.
Combine ingredients: In a bowl, mix ricotta cheese, egg, salt, pepper, and sautéed spinach. Add the cooked pasta and 1 cup of marinara sauce. Stir gently.
Assemble and bake: Spread marinara sauce in the baking dish. Pour in the pasta mixture, top with remaining marinara, cheeses, and Italian seasoning. Bake for 25–30 minutes.
Serve: Let rest for 5 minutes before serving.