Baked Rigatoni Spinach Ricotta (Print)
Rigatoni baked with spinach, ricotta, and marinara for a comforting, cheesy pasta dish ideal for any occasion.
# 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
# Steps:
01 -
Preheat the oven to 190°C and lightly grease a 23×33 cm baking dish.
02 -
In a large bowl, mix the cooked rigatoni with marinara sauce, sautéed spinach, garlic powder, dried oregano, salt, and freshly ground black pepper until well combined.
03 -
Spread half of the pasta mixture evenly into the prepared baking dish. Dot with half the ricotta and sprinkle with half the shredded mozzarella.
04 -
Top with the remaining pasta mixture. Spoon over the rest of the ricotta and scatter the remaining mozzarella on top.
05 -
Sprinkle the grated Parmesan evenly over the surface. Bake uncovered for 20–25 minutes until the cheese is golden and bubbling.
06 -
Allow the baked rigatoni to rest for 5 minutes before serving warm.
# Additional Notes:
01 -
Assemble ahead of time and refrigerate for up to 24 hours to streamline preparation before baking.
02 -
For a gluten-free adaptation, substitute traditional rigatoni with certified gluten-free pasta.
03 -
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.