Baked Rigatoni Spinach Ricotta

Baked Rigatoni with Spinach and Ricotta brings together all the cozy comfort of saucy pasta with melting cheese, fresh greens, and the nostalgia of Italian home cooking. It is the perfect go-to when you need a satisfying vegetarian dinner that feels just as joyful on a busy weeknight as it does for a potluck or family gathering.

My kids ask for this on chilly evenings. The smell of bubbling mozzarella makes everyone gather in the kitchen even before the timer goes off.

Ingredients

• Rigatoni pasta: chunky shape soaks up sauce and cheese beautifully use bronze cut for more texture
• Marinara sauce: classic tomato flavor ties the whole dish together try to grab a jar with simple ingredients or make your own
• Ricotta cheese: creamy richness gives each bite a luscious texture whole milk ricotta is my favorite for flavor
• Shredded mozzarella cheese: brings the gooey melted cheese factor choose low moisture for the best melt
• Fresh spinach: sautéed for a little color and nutrients use baby spinach for tender leaves and fewer stems
• Grated Parmesan cheese: adds sharpness on top I always grate mine fresh for bold flavor
• Garlic powder: blends in without overpowering and you never get harsh raw bits
• Dried oregano: a pinch of Italian herbal flavor always perks up a jarred sauce
• Salt and pepper: round out the tastes start with just a pinch and taste as you go

Step-by-Step Instructions

Cook the Pasta:

Boil a large pot of salted water and cook rigatoni until it is just al dente This gives the pasta enough structure to soak up sauce without getting mushy in the oven

Sauté the Spinach:

In a skillet with a dash of olive oil cook spinach over medium heat until wilted and vibrant green about two minutes transfer to a plate and set aside

Mix the Base:

Combine the cooked rigatoni with marinara sautéed spinach garlic powder oregano salt and pepper in a large mixing bowl toss gently until every tube is coated with sauce and spices

Layer the First Round:

Spread half the pasta mixture into a greased nine by thirteen inch baking dish dot big spoonfuls of ricotta across this layer scatter half the mozzarella on top letting it fall into the crevices

Repeat:

Cover with the remaining pasta mixture then repeat the dollops of ricotta and scatter the rest of the mozzarella across the top

Add the Finishing Cheese:

Sprinkle all the Parmesan evenly across the surface which creates the golden crust during baking

Bake:

Slide the dish into a three hundred seventy five degree oven bake until the cheese is bubbling and golden with some crispy edges this should take about twenty to twenty five minutes

Rest and Serve:

Remove from the oven and let the pasta sit for five minutes so the cheese sets slightly and it is easier to portion out

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Ricotta is my favorite part here I often sneak little creamy bites from the spoon while layering the pasta. One winter we made this together for Sunday dinner and wound up turning kitchen cleanup into a mozzarella cheese pull contest.

Storage Tips

Let leftovers cool then store in an airtight container in the fridge for up to three days. If you want to freeze portions do so before baking for best results then reheat in the oven straight from frozen adding an extra fifteen minutes.

Ingredient Substitutions

Swap rigatoni with penne or ziti if that’s what is in your pantry. Use gluten free pasta to make it celiac friendly. You can substitute Swiss chard or kale for spinach just be sure to sauté until tender.

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Serving Suggestions

Serve hot from the oven with a crisp green salad and a hunk of crusty bread. For gatherings I like to offer a little bowl of extra Parmesan and chili flakes at the table so everyone can make their bowl their own.

Cultural and Historical Context

Cheesy baked pasta casseroles like this trace their roots to Italian American kitchens where convenience and crowd pleasing flavors mix. It was the kind of meal my grandmother made to feed a house full of cousins her sauce always with a hint of garlic and her laugh echoing from the oven door.

Frequently Asked Questions

→ Can I prepare this dish ahead of time?

Yes, you can assemble everything up to 24 hours in advance and refrigerate until ready to bake.

→ How do I add more vegetables?

Feel free to sauté bell peppers or mushrooms with the spinach for added flavor and texture.

→ Is it possible to make this gluten-free?

Absolutely. Substitute regular rigatoni with your favorite gluten-free variety for a gluten-free option.

→ What type of marinara sauce works best?

Choose a flavorful, good-quality marinara. Homemade or jarred both work—just use your favorite.

→ How long do leftovers last?

Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze up to 3 months.