Baked Rigatoni Spinach Ricotta: A Delicious & Easy Recipe

Baked Rigatoni Spinach Ricotta: Prepare to indulge in a symphony of flavors and textures with this comforting and crowd-pleasing dish! Imagine sinking your fork into perfectly cooked rigatoni pasta, embraced by a creamy, cheesy sauce, and dotted with vibrant spinach. This isn’t just a meal; it’s an experience.

Baked pasta dishes, like our star recipe, have a rich history rooted in Italian-American culinary traditions. They represent resourcefulness and the joy of sharing a hearty meal with loved ones. Think of it as a warm hug on a plate, perfect for family gatherings or a cozy night in.

What makes Baked Rigatoni Spinach Ricotta so irresistible? It’s the delightful combination of textures – the slight chew of the rigatoni, the smooth creaminess of the ricotta, and the tender spinach. The taste is equally captivating, with the savory pasta sauce complementing the mild sweetness of the ricotta and the earthy notes of the spinach. Plus, it’s incredibly convenient! You can assemble it ahead of time and bake it when you’re ready, making it a stress-free option for busy weeknights or entertaining guests. I know you’ll love this recipe as much as I do!

this Recipe

Ingredients:

• 1 pound rigatoni pasta
• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 1 (10 ounce) package frozen spinach, thawed and squeezed dry
• 15 ounces ricotta cheese, whole milk preferred
• 1/2 cup grated Parmesan cheese, plus more for topping
• 1 large egg, lightly beaten
• 1/4 teaspoon ground nutmeg
• 8 ounces mozzarella cheese, shredded
• Fresh basil leaves, for garnish (optional)

Preparing the Sauce

1. First, let’s get our sauce going! In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Be patient and don’t let it brown too much.
2. Next, add the minced garlic and cook for another minute, until fragrant. Keep stirring so the garlic doesn’t burn. Burnt garlic is no fun!
3. Now, pour in the crushed tomatoes and tomato sauce. Stir in the dried oregano, dried basil, and red pepper flakes (if using). Season with salt and pepper to taste. Remember, you can always add more seasoning later, but you can’t take it away!
4. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it simmer for at least 30 minutes, or even longer if you have the time. The longer it simmers, the more the flavors will meld together. Stir occasionally to prevent sticking. I usually let mine simmer for an hour while I prep the other ingredients.

Cooking the Pasta

1. While the sauce is simmering, cook the rigatoni pasta according to the package directions. Be sure to cook it al dente, meaning it should still have a slight bite to it. It will continue to cook in the oven, so you don’t want it to get mushy.
2. Once the pasta is cooked, drain it well and set it aside. I like to give it a quick rinse with cold water to stop the cooking process.

Preparing the Spinach Ricotta Mixture

1. In a medium bowl, combine the ricotta cheese, 1/2 cup of grated Parmesan cheese, the beaten egg, and ground nutmeg. Mix well until everything is evenly combined.
2. Add the squeezed-dry spinach to the ricotta mixture and stir until it’s evenly distributed. Make sure you really squeeze out all the excess water from the spinach, otherwise your baked rigatoni will be watery. I usually wrap the thawed spinach in a clean kitchen towel and squeeze it over the sink.
3. Season the spinach ricotta mixture with salt and pepper to taste. Again, taste and adjust as needed!

Assembling the Baked Rigatoni

1. Preheat your oven to 375°F (190°C).
2. Lightly grease a 9×13 inch baking dish. I like to use cooking spray, but you can also use olive oil or butter.
3. In a large bowl, combine the cooked rigatoni pasta with about half of the tomato sauce. Toss gently to coat the pasta evenly.
4. Pour half of the pasta mixture into the prepared baking dish.
5. Spread the spinach ricotta mixture evenly over the pasta.
6. Pour the remaining pasta mixture over the spinach ricotta layer.
7. Top with the remaining tomato sauce and spread it evenly over the pasta.
8. Sprinkle the shredded mozzarella cheese evenly over the top.
9. Finally, sprinkle some extra grated Parmesan cheese over the mozzarella cheese. This will give it a nice golden-brown crust.

Baking the Rigatoni

1. Cover the baking dish with aluminum foil. This will help to keep the pasta from drying out and will allow the cheese to melt evenly.
2. Bake for 20 minutes, covered.
3. Remove the foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Keep an eye on it, as oven temperatures can vary.
4. Let the baked rigatoni rest for about 10-15 minutes before serving. This will allow the cheese to set up a bit and will make it easier to slice.
5. Garnish with fresh basil leaves, if desired.

Tips and Variations

• Make it ahead: You can assemble the baked rigatoni ahead of time and store it in the refrigerator for up to 24 hours. Just add a few extra minutes to the baking time.
• Add meat: For a heartier meal, you can add cooked ground beef, Italian sausage, or shredded chicken to the sauce. Brown the meat before adding the onions and garlic.
• Use different cheeses: Feel free to experiment with different cheeses. Provolone, fontina, or even a little bit of goat cheese would be delicious.
• Add vegetables: You can add other vegetables to the sauce, such as mushrooms, bell peppers, or zucchini. Sauté them with the onions and garlic.
• Spice it up: If you like a little more heat, add more red pepper flakes or a pinch of cayenne pepper to the sauce.
• Use fresh spinach: If you prefer, you can use fresh spinach instead of frozen. Just be sure to wash it thoroughly and chop it before adding it to the ricotta mixture. You’ll need about 1 pound of fresh spinach. Sauté it lightly before adding it to the ricotta.
• Gluten-free option: Use gluten-free rigatoni pasta to make this dish gluten-free.
• Vegan option: Use vegan ricotta cheese, vegan mozzarella cheese, and a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) to make this dish vegan. You can also omit the Parmesan cheese or use a vegan Parmesan alternative.

Serving Suggestions

Baked rigatoni is a complete meal on its own, but it’s also delicious served with a side salad and some crusty bread for dipping in the sauce. It’s perfect for a weeknight dinner, a potluck, or a holiday gathering. Enjoy!

Conclusion:

And there you have it! This Baked Rigatoni Spinach Ricotta is more than just a pasta dish; it’s a warm hug on a plate, a comforting symphony of flavors and textures that will leave you feeling utterly satisfied. I truly believe this recipe is a must-try for anyone looking for a simple yet impressive meal that’s perfect for weeknights, special occasions, or even just a cozy Sunday dinner. The combination of the perfectly cooked rigatoni, the creamy ricotta, the vibrant spinach, and that bubbly, golden-brown cheese topping is simply irresistible.

What makes this recipe so special, in my opinion, is its versatility. While I’ve shared my go-to version, feel free to get creative and adapt it to your own tastes. For a heartier meal, consider adding some cooked Italian sausage or ground beef to the sauce. If you’re a fan of mushrooms, sautéing some sliced mushrooms with the garlic and onions would add a lovely earthy note. And for those who like a little kick, a pinch of red pepper flakes in the sauce will do the trick.

Serving suggestions are endless! A simple green salad with a light vinaigrette is the perfect accompaniment to cut through the richness of the pasta. Garlic bread or crusty Italian bread is also a fantastic addition for soaking up all that delicious sauce. And for a truly decadent experience, try serving it with a glass of your favorite red wine.

But the best part about this Baked Rigatoni Spinach Ricotta is how easy it is to make. Seriously, even if you’re a beginner cook, you can totally nail this recipe. The steps are straightforward, the ingredients are readily available, and the results are guaranteed to impress. It’s the kind of dish that makes you feel like a culinary rockstar, even if you’re just throwing together a quick weeknight meal.

I’ve made this recipe countless times, and it’s always a crowd-pleaser. My family absolutely loves it, and I’m confident that yours will too. It’s the perfect dish to bring to a potluck, share with friends, or simply enjoy on your own. And the best part? It’s even better the next day! The flavors meld together beautifully overnight, making it the perfect make-ahead meal.

So, what are you waiting for? Grab your ingredients, preheat your oven, and get ready to experience the magic of this Baked Rigatoni Spinach Ricotta. I promise you won’t be disappointed. And when you do make it, please, please, please share your experience with me! I’d love to hear what you think, what variations you tried, and how much your family enjoyed it. You can leave a comment below, tag me on social media, or even just send me a quick email. I’m always eager to hear from my readers and see their culinary creations.

I truly believe that cooking is all about sharing, connecting, and creating memories. And I hope that this recipe helps you do just that. So go ahead, give it a try, and let me know what you think. Happy cooking! I can’t wait to hear from you! This recipe is a guaranteed winner, and I know you’ll love it as much as I do. Don’t forget to take pictures and share your creations! I’m excited to see your versions of this delicious and comforting dish. Enjoy!