Baked Rigatoni with Spinach and Ricotta
Baked Rigatoni with Spinach and Ricotta is a comforting Italian classic that brings together tender rigatoni pasta, creamy ricotta cheese, vibrant spinach, and gooey mozzarella. Baked to perfection, this dish offers layers of rich flavors that are sure to delight your family and impress your guests. Perfect for cozy dinners or special gatherings, it’s an easy yet impressive meal that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 12 oz rigatoni pasta
- 15 oz whole milk ricotta cheese
- 4 cups fresh spinach
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cook rigatoni in boiling salted water until al dente, then drain.
- In a skillet, heat olive oil over medium heat. Sauté garlic for 1 minute, then add spinach and cook until wilted (about 2 minutes).
- In a bowl, mix ricotta, half of the Parmesan, sautéed spinach, salt, and pepper.
- Combine cooked rigatoni with the cheese mixture until well coated.
- Layer half of the rigatoni mixture in a greased baking dish; top with half of the mozzarella. Add remaining rigatoni and top with the rest of the mozzarella and Parmesan.
- Bake for 25-30 minutes until bubbly and golden.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg