Baked Rigatoni with Spinach and Ricotta
A creamy, cheesy baked rigatoni filled with fresh spinach, perfect for family meals or gatherings.
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.
Notes
Perfect on its own but can be served with a fresh salad or garlic bread. A sprinkle of fresh herbs adds a nice touch. Store leftovers in the fridge for 3-4 days or freeze for up to 3 months.