Baked Rigatoni Spinach Ricotta (Print Version)

# Ingredients:

→ Pasta

01 - 450 g rigatoni, cooked al dente

→ Dairy

02 - 360 g ricotta cheese
03 - 150 g shredded mozzarella cheese
04 - 50 g grated Parmesan cheese

→ Vegetables

05 - 30 g fresh spinach, lightly sautéed

→ Sauce

06 - 600 ml marinara sauce

→ Seasonings

07 - 1 teaspoon garlic powder
08 - 1 teaspoon dried oregano
09 - Salt and freshly ground black pepper, to taste

# Instructions:

01 - Preheat oven to 190°C and grease a 23×33 cm baking dish.
02 - In a large bowl, mix cooked rigatoni, marinara sauce, sautéed spinach, garlic powder, dried oregano, salt, and pepper until evenly coated.
03 - Spread half the pasta mixture evenly in the prepared baking dish. Top with spoonfuls of ricotta and half the shredded mozzarella.
04 - Add the remaining pasta mixture as a second layer. Top with the rest of the ricotta and mozzarella.
05 - Sprinkle grated Parmesan over the top. Bake uncovered for 20–25 minutes until the cheese is golden and bubbling.
06 - Allow the dish to rest for 5 minutes before serving warm.

# Notes:

01 - Assemble in advance and refrigerate for up to 24 hours before baking for convenience.
02 - For a gluten-free version, substitute rigatoni with gluten-free pasta.
03 - Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.

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