Name: Baked Rigatoni with Spinach and Ricotta Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 lb rigatoni pasta, cooked al dente; 2 ½ cups marinara sauce; 1 ½ cups ricotta cheese; 1 teaspoon garlic powder; 1 teaspoon dried oregano; Salt and pepper to taste; 1 cup fresh spinach, lightly sautéed; 1 ½ cups shredded mozzarella cheese; ½ cup grated Parmesan cheese

Jump to Recipe

There’s nothing quite as soothing and festive as sharing a bubbling dish of Baked Rigatoni with Spinach and Ricotta with people you love! Every forkful is a celebration of pasta, creamy cheese, and a pop of vibrant spinach, all nestled under a golden, gooey crust. This is the kind of weeknight wonder that feels special enough for Sunday dinner, but easy enough for any day of the week. Whether you’re serving it up for a cozy family meal or bringing some serious comfort to a potluck, this irresistibly cheesy casserole is sure to become a favorite in your kitchen.

Baked Rigatoni with Spinach and Ricotta Recipe - Recipe Image

Ingredients You’ll Need

This dish shines because of its simple, honest ingredients—each one adds something vital, whether that’s creaminess, color, stretchiness, or pure Italian comfort. Gather up these essentials, and you’ll see why baking at home tastes so good.

Rigatoni pasta (1 lb): Its hearty shape catches all that cheesy, saucy goodness and provides satisfying texture.
Marinara sauce (2 ½ cups): Use your favorite, homemade or store-bought, for a luscious, tangy base that ties everything together.
Ricotta cheese (1 ½ cups): Adds creaminess and subtle flavor—be sure to use good-quality ricotta for the best results.
Shredded mozzarella cheese (1 ½ cups): Ensures that gooey, stretchy melt when baked—don’t skimp on this!
Fresh spinach (1 cup, lightly sautéed): Brings a pop of green, gentle earthiness, and sneaky veggies everyone loves.
Grated Parmesan cheese (½ cup): The nutty, salty top layer that bakes up into a goldeny, crisp finish.
Garlic powder (1 teaspoon): Seasons each bite for that unmistakable Italian kitchen aroma.
Dried oregano (1 teaspoon): Adds classic herbaceous warmth to the sauce and cheese layers.
Salt and pepper (to taste): Essential for balancing flavors—taste as you go for perfection.

How to Make Baked Rigatoni with Spinach and Ricotta

Step 1: Preheat and Prepare the Dish

First things first, set your oven to 375°F (190°C) to get it nice and hot—the secret to that bubbling top! Lightly grease a 9×13-inch baking dish so nothing sticks and clean up is a breeze. This way, your Baked Rigatoni with Spinach and Ricotta comes out easily and looks impressive every time.

Step 2: Mix Pasta with Sauce and Spinach

In a large bowl, toss your perfectly al dente rigatoni with marinara sauce, the sautéed spinach, garlic powder, oregano, salt, and pepper. Be gentle but thorough—you want every tube coated, promising exciting bites of cheesy, saucy, herby pasta. This is where you start building flavor with every layer!

Step 3: Layer Everything Together

Spread half your pasta mixture into the prepared dish. Then, add generous dollops of creamy ricotta and sprinkle with half the mozzarella. Repeat the layers so you have another pasta base, topped again by those luscious cheese clouds. This double-layering means melting, creamy cheese in almost every bite!

Step 4: Finish with More Cheese

Now comes the final touch—scatter the remaining mozzarella and all the Parmesan across the very top. This ensures a crispy, golden crown that turns your Baked Rigatoni with Spinach and Ricotta into a dinner victory. The scent as it bakes? Absolute heaven.

Step 5: Bake and Rest

Slide your casserole into the hot oven and bake for 20 to 25 minutes, until the cheese on top bubbles up and turns golden brown. Let it rest for at least five minutes before digging in—this will keep those lovely layers tidy when cut, and all the flavors will have a moment to come together.

How to Serve Baked Rigatoni with Spinach and Ricotta

Garnishes

A final flourish is always a good idea! Sprinkle fresh basil or a handful of chopped parsley over your Baked Rigatoni with Spinach and Ricotta just before serving. For a little kick, a dusting of crushed red pepper flakes never disappoints. This simple touch adds color, freshness, and a boost of flavor right at the table.

Side Dishes

Pairing is part of the fun—think a crisp green salad with a zingy vinaigrette, perfectly crusty garlic bread, or roasted veggies on the side. Each brings a new dimension and rounds out your meal, making the pasta even more irresistible.

Creative Ways to Present

If you’re looking to impress, separate the dish into individual ramekins for mini baked rigatoni servings, or spoon it onto a large platter and garnish with extra fresh herbs. It’s also fun to serve it family-style right out of the baking dish, with plenty of Parmesan for passing around. The inviting look of Baked Rigatoni with Spinach and Ricotta practically begs people to dig in!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, place them in an airtight container and refrigerate within two hours of baking. Your Baked Rigatoni with Spinach and Ricotta will stay fresh and tasty for 3-4 days—perfect for quick lunches or a no-fuss dinner fix.

Freezing

This dish freezes beautifully! Simply let it cool completely, then either wrap whole in your baking dish or portion into individual servings before freezing. Tightly covered, Baked Rigatoni with Spinach and Ricotta keeps its deliciousness for up to three months.

Reheating

For best results, reheat in a 350°F oven, covered with foil to maintain moisture. If you’re in a hurry, the microwave works well for single portions—just add a splash of water or marinara before reheating to keep everything saucy and luscious.

FAQs

Can I use frozen spinach instead of fresh?

Absolutely! Thaw and thoroughly drain the spinach before sautéing, and use the same amount as you would for fresh. It’s a fantastic shortcut that won’t sacrifice flavor or nutrition.

What’s the best way to keep rigatoni from getting mushy?

Cook the pasta just shy of al dente, since it will continue to soften in the oven. Draining it a minute or two early guarantees that your Baked Rigatoni with Spinach and Ricotta has perfect texture every time.

Can I make this dish ahead of time?

You sure can! Assemble everything up to the point of baking, cover, and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if going straight from the fridge.

Is there a gluten-free alternative?

Of course! Swap the traditional rigatoni for your favorite gluten-free pasta and follow the recipe as written. The rest of the ingredients are naturally gluten-free, so everyone can enjoy.

What can I substitute for ricotta?

If you’re out of ricotta or prefer a different texture, try cottage cheese for a similar creaminess or mascarpone for an extra-rich twist. Both work beautifully in Baked Rigatoni with Spinach and Ricotta.

Final Thoughts

Gather your favorite people and give this Baked Rigatoni with Spinach and Ricotta a try—there’s just something magical about this cozy, cheesy classic that never goes out of style. I can’t wait for you to experience the simple joy (and applause) this dish brings to any table!

Baked Rigatoni with Spinach and Ricotta Recipe

★★★★★

5 from 9 reviews

Author: Ella
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Baked Rigatoni with Spinach and Ricotta is a comforting and flavorful pasta dish that is perfect for a family dinner or special occasion. Tender rigatoni pasta is mixed with marinara sauce, sautéed spinach, and creamy ricotta cheese, then topped with a gooey layer of mozzarella and Parmesan before baking to perfection.

Ingredients

Scale

Rigatoni Pasta:

1 lb rigatoni pasta, cooked al dente

Marinara Sauce:

2 ½ cups marinara sauce

Ricotta Cheese Mixture:

1 ½ cups ricotta cheese
1 teaspoon garlic powder
1 teaspoon dried oregano
Salt and pepper to taste

Spinach and Cheese Layers:

1 cup fresh spinach, lightly sautéed
1 ½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese

Instructions

Preheat Oven: Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Mix Pasta: In a large bowl, combine cooked rigatoni, marinara sauce, sautéed spinach, garlic powder, oregano, salt, and pepper.
Layer Pasta: Spread half of the pasta mixture in the baking dish. Add dollops of ricotta, sprinkle half the mozzarella, and repeat layers.
Add Cheese Toppings: Top with remaining mozzarella and Parmesan cheese.
Bake: Bake for 20-25 minutes until cheese is golden and bubbly. Let rest for 5 minutes before serving.

Notes

You can customize this dish by adding cooked ground meat or different vegetables to the pasta mixture.
For a golden-brown cheesy crust, broil the dish for the last 1-2 minutes of baking.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Baking
Cuisine: Italian