Baked rigatoni with spinach and ricotta is a cozy dish that brings warmth to your table. It’s creamy, cheesy, and filled with fresh spinach, making it a delightful family meal. Perfect for busy weeknights or a cozy weekend gathering, this recipe is easy to prepare and satisfying for both kids and adults.
Why You Will Love This Baked Rigatoni with Spinach and Ricotta
This dish is a true crowd-pleaser. It combines everyday ingredients that you probably already have in your kitchen. Plus, it’s simple enough for beginner cooks to tackle. The layers of cheesy goodness and tender pasta make it a meal everyone will enjoy. It’s quick to prepare, so you can spend more time with your loved ones.
How to Make Baked Rigatoni with Spinach and Ricotta
Baked rigatoni is made by layering cooked pasta, spinach, and cheeses, then baking it until bubbly and golden. The method is straightforward. You’ll cook the pasta, sauté the spinach with garlic, and mix everything together in a baking dish. It’s as easy as one, two, three!
What You Need
- Rigatoni pasta
- Marinara sauce
- Ricotta cheese
- Fresh spinach
- Mozzarella cheese
- Parmesan cheese
- Garlic
- Olive oil
- Salt
- Pepper
- Italian seasoning
Step-by-Step
- Preheat the oven to 375°F (190°C).
- Cook the rigatoni according to package instructions until al dente. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add the spinach and cook until wilted.
- In a bowl, mix the ricotta cheese with salt, pepper, and Italian seasoning.
- In a large baking dish, layer marinara sauce on the bottom. Add half of the rigatoni, followed by half of the ricotta mixture, half of the spinach, and half of the mozzarella cheese. Repeat the layers, finishing with marinara and remaining mozzarella.
- Sprinkle parmesan cheese on top.
- Cover with foil and bake for 25 minutes, then remove the foil and bake for an additional 15-20 minutes until bubbling and golden.
- Let it cool for a few minutes before serving.
How to Serve Baked Rigatoni with Spinach and Ricotta
This dish is perfect on its own, but you can also pair it with a fresh salad or some garlic bread for a full meal. A sprinkle of fresh herbs on top adds a nice touch. It works well for family dinners, potlucks, or even a casual gathering with friends.
How to Store Baked Rigatoni with Spinach and Ricotta
To keep leftovers fresh, store them in an airtight container in the fridge. They will last for about 3-4 days. You can also freeze baked rigatoni for up to 3 months. Just reheat in the oven or microwave until heated through.
Recipe Tips
- Timing: Check the pasta during cooking to ensure it’s al dente.
- Texture: Allow the dish to rest for a few minutes before serving to set.
- Ingredient Swaps: Feel free to use other greens like kale if you don’t have spinach.
- Mistakes to Avoid: Don’t skip the layering; it helps all the flavors blend nicely.
- Serving Suggestions: Try it with a side of roasted vegetables for extra nutrition.
Variations & Swaps
- Meat Lover’s Version: Add cooked ground beef or sausage between the layers for a heartier dish.
- Vegetarian Twist: Substitute with roasted bell peppers or mushrooms for extra flavor.
- Dairy-Free Option: Use almond milk ricotta and dairy-free cheese for a lighter version.
FAQs
Can I make this ahead of time?
Absolutely! You can assemble the dish a day in advance. Just cover it with foil and keep it in the fridge. When you’re ready to bake, increase the baking time slightly since it will be colder.
Can I freeze baked rigatoni?
Yes! Just make sure it’s in an airtight container. You’ll want to thaw it in the fridge overnight before reheating for the best results.
How do I reheat leftovers?
For best results, reheat in the oven at 350°F (175°C) until heated through. You can also use the microwave, but the oven keeps the dish from getting soggy.
What can I substitute for ricotta cheese?
Cottage cheese can work well as a substitute if you’re looking for a lower-fat option. Blending it first will give you a smoother texture.
What are some common mistakes to avoid?
Be careful not to overcook the pasta before baking; it should be just al dente. Also, layering properly helps ensure even distribution of flavors.
Baked Rigatoni with Spinach and Ricotta
Ingredients
Pasta and Sauces
- 12 oz Rigatoni pasta Cook according to package instructions
- 2 cups Marinara sauce For layering
Cheeses
- 15 oz Ricotta cheese Mix with seasonings
- 1 cup Mozzarella cheese Shredded, for layering
- 1/2 cup Parmesan cheese For topping
Vegetables and Seasonings
- 4 cups Fresh spinach Sauté until wilted
- 2 cloves Garlic Minced
- 2 tbsp Olive oil For sautéing
- 1 tsp Salt For seasoning
- 1 tsp Pepper For seasoning
- 1 tsp Italian seasoning For ricotta mixture
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Cook the rigatoni according to package instructions until al dente. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add the spinach and cook until wilted.
- In a bowl, mix the ricotta cheese with salt, pepper, and Italian seasoning.
Assembly
- In a large baking dish, layer marinara sauce on the bottom. Add half of the rigatoni, followed by half of the ricotta mixture, half of the spinach, and half of the mozzarella cheese.
- Repeat the layers, finishing with marinara and remaining mozzarella.
- Sprinkle parmesan cheese on top.
Baking
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15-20 minutes until bubbling and golden.
- Let it cool for a few minutes before serving.
