Baked Rigatoni with Spinach and Ricotta
Baked Spinach Ricotta Rigatoni
Rigatoni baked with marinara, creamy ricotta, wilted spinach, and melted mozzarella for a hearty vegetarian pasta dinner.
Baked rigatoni with spinach and ricotta is the kind of pasta bake that feels generous without needing a long simmer or complicated sauce. The ridged tubes catch marinara and pockets of ricotta, while spinach adds color and a mild earthy note that keeps the dish from feeling too heavy.
The pasta is boiled just shy of tender so it can finish in the oven without turning soft. A quick ricotta mixture with egg, Parmesan, garlic, and herbs spreads through the rigatoni in creamy pockets, and shredded mozzarella melts across the top into a lightly browned blanket.
Use a marinara you would happily eat on its own, because its flavor carries the whole casserole. If the sauce is very thick, a splash of reserved pasta water helps it coat the rigatoni evenly before baking.
This recipe is practical for family dinners, potlucks, or a make-ahead meal. Assemble it a few hours in advance, refrigerate it covered, then bake until the center is hot and the edges are bubbling.
Nutrition (per serving)
Directions
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1
Heat the oven to 375°F and lightly oil a 9-by-13-inch baking dish.
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2
Bring a large pot of salted water to a boil, cook the rigatoni 2 minutes less than the package directions, then reserve 1/2 cup pasta water and drain.
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3
Warm the olive oil in a large skillet over medium heat, add the garlic and red pepper flakes, and cook for about 30 seconds until fragrant.
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4
Add the spinach with a pinch of salt and cook for 2 to 3 minutes, stirring, until wilted and most moisture has evaporated.
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5
Stir the ricotta, egg, Parmesan, Italian seasoning, black pepper, and remaining salt in a bowl until smooth and evenly seasoned.
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6
Toss the rigatoni with the marinara sauce and wilted spinach, adding a splash of reserved pasta water if needed so the sauce coats the pasta well.
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7
Spread half of the sauced rigatoni in the baking dish, dollop with half of the ricotta mixture, and sprinkle with 3/4 cup mozzarella.
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8
Repeat with the remaining rigatoni, ricotta mixture, and mozzarella, covering the top evenly with cheese.
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9
Bake uncovered for 25 to 30 minutes, until the sauce bubbles at the edges and the mozzarella is melted with light golden spots.
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10
Rest for 10 minutes before serving, then scatter with torn basil.
Ingredients
- Rigatoni:1 lb
- Marinara Sauce:4 cups
- Whole-Milk Ricotta Cheese:15 oz
- Fresh Spinach, roughly chopped:5 oz
- Shredded Mozzarella Cheese:2 cups
- Grated Parmesan Cheese:1/2 cup
- Large Egg:1
- Olive Oil:1 tbsp
- Garlic Cloves, minced:3
- Italian Seasoning:1 tsp
- Red Pepper Flakes:1/4 tsp
- Kosher Salt:1 tsp
- Black Pepper:1/2 tsp
- Fresh Basil Leaves, torn:1/4 cup
Tips & Notes
- Cook the pasta shy of al dente so it keeps structure after baking.
- Squeeze thawed frozen spinach very dry if using it instead of fresh spinach.
- For a more browned top, broil the casserole for 1 to 2 minutes after baking and watch it closely.
- Letting the baked pasta rest makes it easier to serve neat portions.
