Name: Baked Rigatoni with Spinach and Ricotta
Prep time: 15 min
Cook time: 30 min
Total time: 55 min
Cuisine: Italian-American
Ingredients: 12 oz rigatoni pasta; 4 cups fresh spinach or 1 (10 oz) package frozen spinach, thawed and squeezed dry; 1 1/2 cups ricotta cheese; 2 cups shredded mozzarella cheese, divided; 1/2 cup grated Parmesan cheese, divided; 1 egg; 2 cups marinara or tomato sauce; 2 cloves garlic, minced; 1 tbsp olive oil; Salt and pepper to taste; Optional: 1/2 tsp red pepper flakes or 1 tsp Italian seasoning

Baked Rigatoni with Spinach and Ricotta is one of my go-to comfort food dishes—hearty, cheesy, and loaded with creamy ricotta and tender spinach. I layer everything in a casserole dish and bake it until the top is golden and bubbling. It’s satisfying, family-friendly, and easy to make ahead for busy weeknights or weekend gatherings.

Baked Rigatoni with Spinach and Ricotta

Why You’ll Love This Recipe

I love this dish because it’s simple, cozy, and packed with flavor. The rigatoni holds sauce beautifully, and the creamy ricotta paired with spinach makes the dish feel both indulgent and wholesome. It’s a great way to sneak in greens, and I can easily make it vegetarian or add protein if I’m feeding a bigger crowd. Plus, it reheats like a dream.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Rigatoni pasta
Fresh or frozen spinach (thawed and squeezed dry if using frozen)
Ricotta cheese
Mozzarella cheese, shredded
Parmesan cheese, grated
Egg (to bind the ricotta mixture)
Marinara or tomato sauce
Garlic, minced
Olive oil
Salt and pepper
Optional: red pepper flakes or Italian seasoning

Directions

I preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
I cook the rigatoni in salted water until just al dente, then drain and set it aside.
In a skillet, I sauté garlic in olive oil for a minute, then stir in the spinach just until wilted or heated through. I season it with a pinch of salt and pepper.
In a large bowl, I mix the ricotta, egg, half of the Parmesan, a handful of mozzarella, and the sautéed spinach until well combined.
I add the cooked pasta and about 1 cup of marinara sauce to the bowl, stirring gently to coat everything.
I pour half of the remaining sauce into the bottom of the baking dish, then spread the pasta mixture over it.
I top it with the rest of the sauce, then sprinkle the remaining mozzarella and Parmesan over the top.
I bake uncovered for 25–30 minutes, or until the cheese is melted and bubbly and the top is lightly browned.
I let it rest for 5–10 minutes before serving so it sets nicely.

Servings and timing

This dish serves 6 to 8 people. It takes about 15 minutes to prep, 15 minutes to cook the pasta and spinach, and 25–30 minutes to bake—so it’s ready in under an hour.

Variations

Sometimes I add cooked Italian sausage, ground turkey, or shredded rotisserie chicken for extra protein. I’ve also swapped the ricotta for cottage cheese, or added mushrooms for an earthy flavor. For a spicy version, I stir in crushed red pepper flakes or use a spicy arrabbiata sauce. When I want a more decadent touch, I mix in a little béchamel sauce with the ricotta layer.

Storage/reheating

Leftovers keep well in the fridge for up to 4 days. I store them in an airtight container and reheat in the oven at 350°F (175°C) or in the microwave until hot. To freeze, I assemble the dish but don’t bake it—then wrap it tightly and freeze for up to 2 months. When I’m ready to eat, I thaw it overnight in the fridge and bake as directed.

FAQs

Can I use frozen spinach?

Yes, I use frozen spinach all the time. I just make sure to thaw it and squeeze out all the excess moisture so the dish doesn’t get watery.

Do I have to use rigatoni?

No, but I like rigatoni because it holds sauce really well. Ziti, penne, or even shells work too if that’s what I have on hand.

Can I make this dish ahead of time?

Absolutely. I often assemble it a day in advance and keep it in the fridge until I’m ready to bake. I just add a few extra minutes to the baking time if it’s cold.

Is it okay to skip the egg in the ricotta mixture?

Yes, I’ve skipped the egg before and it still works—it just won’t bind quite as tightly. The texture will be a bit looser but still delicious.

Can I add more vegetables?

Definitely. I’ve added sautéed zucchini, mushrooms, and bell peppers, and they all work great. I just make sure to cook them first so they don’t release too much moisture.

Conclusion

Baked Rigatoni with Spinach and Ricotta is one of those dishes I turn to when I want something comforting, simple, and totally satisfying. It’s packed with creamy cheese, flavorful sauce, and a good helping of greens. Whether I’m making it for family dinner or prepping meals for the week, this pasta bake always delivers.