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Baked Rigatoni with Spinach and Ricotta

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Baked Rigatoni with Spinach and Ricotta is a comforting, cheesy pasta bake layered with creamy ricotta, tender spinach, marinara sauce, and melty mozzarella. It’s perfect for weeknight dinners, meal prep, or serving a crowd with ease.

  • Author: Ella
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes
  • Yield: 6–8 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-American
  • Diet: Vegetarian

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

Instructions

  1. Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
  2. Cook rigatoni in salted water until al dente. Drain and set aside.
  3. In a skillet, sauté garlic in olive oil for 1 minute. Add spinach and cook until wilted or warmed through. Season with salt and pepper.
  4. In a large bowl, mix ricotta, egg, half the Parmesan, 1 cup mozzarella, and cooked spinach until well combined.
  5. Add cooked pasta and 1 cup of marinara sauce to the bowl. Gently stir to coat.
  6. Spread half the remaining sauce in the bottom of the baking dish. Layer pasta mixture over the sauce.
  7. Top with remaining sauce, then sprinkle the rest of the mozzarella and Parmesan on top.
  8. Bake uncovered for 25–30 minutes, until bubbly and golden. Let rest 5–10 minutes before serving.

Notes

  • Use cottage cheese instead of ricotta for a lighter option.
  • Add cooked sausage or chicken for more protein.
  • Mix in sautéed mushrooms, zucchini, or bell peppers for extra veggies.
  • Assemble ahead and refrigerate; bake before serving.
  • To freeze, assemble but don’t bake—wrap tightly and freeze up to 2 months.

Nutrition

Find it online: https://elladishes.com/baked-rigatoni-with-spinach-and-ricotta/