Description
Baked Rigatoni with Spinach and Ricotta is a cheesy, comforting pasta bake layered with marinara, sautéed spinach, and gooey mozzarella.
Ingredients
Scale
- 1 lb rigatoni pasta, cooked al dente
- 2 ½ cups marinara sauce
- 1 ½ cups ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- 1 cup fresh spinach, lightly sautéed
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a large bowl, combine cooked rigatoni, marinara sauce, sautéed spinach, garlic powder, oregano, salt, and pepper.
- Spread half the pasta mixture into the baking dish. Add dollops of ricotta, sprinkle half the mozzarella, and repeat layers.
- Top with the remaining mozzarella and Parmesan cheese.
- Bake for 20-25 minutes until cheese is golden and bubbly. Let rest for 5 minutes before serving.
Notes
- Make ahead: Assemble the dish up to 24 hours in advance and refrigerate.
- Gluten-free option: Use gluten-free rigatoni.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 6g
- Sodium: 780mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 35mg
