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:
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
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.
Notes
- Add cooked Italian sausage or ground turkey for extra protein.
- Substitute kale or chard for spinach if desired.
- This dish can be assembled ahead and baked later.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 6g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 65mg
