Baked Rigatoni Spinach Ricotta: A Delicious & Easy Recipe

Baked rigatoni spinach ricotta: just the name conjures up images of bubbling cheese, perfectly al dente pasta, and the comforting aroma of Italian herbs wafting through your kitchen. Have you ever craved a dish that’s both incredibly satisfying and surprisingly easy to make? This is it! Forget complicated weeknight dinners; this recipe is your new best friend.

Baked pasta dishes, like our star baked rigatoni spinach ricotta, have a long and storied history in Italian-American cuisine. They represent resourcefulness and family, often born from the desire to create a hearty, delicious meal using simple, readily available ingredients. Think of it as the ultimate comfort food, passed down through generations.

But what makes this particular combination so irresistible? It’s the perfect marriage of textures and flavors. The rigatoni, with its ridges and wide tubes, holds onto the creamy ricotta and spinach filling beautifully. The spinach adds a subtle earthiness that balances the richness of the cheese, and the baked mozzarella topping creates that golden-brown, bubbly crust that everyone fights over. Plus, it’s incredibly convenient! You can assemble it ahead of time and pop it in the oven when you’re ready to eat. Get ready to experience a symphony of flavors and textures that will have your family begging for more!

this RECIPE

Ingredients:

• 1 pound rigatoni pasta
• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 15 ounces ricotta cheese, whole milk preferred
• 1/2 cup grated Parmesan cheese, plus more for topping
• 1 large egg, lightly beaten
• 1/4 teaspoon ground nutmeg
• 8 ounces mozzarella cheese, shredded
• Fresh basil leaves, for garnish (optional)

Preparing the Sauce:

1. First, let’s get our sauce going. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
2. Next, add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
3. Pour in the crushed tomatoes and tomato sauce. Stir in the dried oregano, dried basil, and red pepper flakes (if using). Season with salt and freshly ground black pepper to taste. Remember, you can always add more seasoning later, so start with a little and adjust as needed.
4. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it simmer for at least 30 minutes, or up to an hour. The longer it simmers, the more the flavors will meld together. Stir occasionally to prevent sticking.

Preparing the Spinach Ricotta Mixture:

1. While the sauce is simmering, let’s prepare the spinach ricotta mixture. In a medium bowl, combine the thawed and squeezed dry spinach, ricotta cheese, 1/2 cup of grated Parmesan cheese, and the lightly beaten egg.
2. Add the ground nutmeg and season with salt and pepper to taste. Mix everything together until well combined. This mixture will add a creamy and flavorful layer to our baked rigatoni.

Cooking the Pasta:

1. Preheat your oven to 375°F (190°C).
2. While the sauce is simmering and the spinach ricotta mixture is ready, cook the rigatoni pasta according to the package directions, but cook it al dente. This means that the pasta should still have a slight bite to it, as it will continue to cook in the oven.
3. Drain the pasta well and set it aside.

Assembling the Baked Rigatoni:

1. Now comes the fun part – assembling our baked rigatoni! In a large bowl, combine the cooked rigatoni with about half of the tomato sauce. Toss gently to coat the pasta evenly.
2. In a 9×13 inch baking dish, spread a thin layer of the remaining tomato sauce on the bottom. This will prevent the pasta from sticking to the dish.
3. Spoon half of the rigatoni mixture into the baking dish, spreading it out evenly.
4. Next, dollop half of the spinach ricotta mixture over the pasta. Try to distribute it evenly across the surface.
5. Sprinkle half of the shredded mozzarella cheese over the ricotta mixture.
6. Repeat the layers: add the remaining rigatoni mixture, followed by the remaining spinach ricotta mixture, and then the remaining mozzarella cheese.
7. Finally, sprinkle the top with additional grated Parmesan cheese. This will create a nice golden crust as it bakes.

Baking the Rigatoni:

1. Cover the baking dish with aluminum foil. This will help to keep the moisture in and prevent the top from browning too quickly.
2. Bake in the preheated oven for 20 minutes.
3. Remove the foil and bake for another 15-20 minutes, or until the cheese is melted and bubbly and the top is golden brown. Keep an eye on it to prevent burning.
4. Remove the baked rigatoni from the oven and let it rest for about 10-15 minutes before serving. This will allow the cheese to set slightly and make it easier to cut.

Serving:

1. Garnish with fresh basil leaves, if desired.
2. Serve hot and enjoy! This baked rigatoni is delicious on its own or with a side salad and some crusty bread.

Conclusion:

So, there you have it! This baked rigatoni spinach ricotta recipe is more than just a pasta dish; it’s a warm hug on a plate, a comforting symphony of flavors that’s guaranteed to become a family favorite. I truly believe this is a must-try recipe for anyone looking for a satisfying and relatively easy meal that delivers big on taste. The creamy ricotta, the earthy spinach, and the perfectly cooked rigatoni, all bathed in a rich tomato sauce and topped with a golden, bubbly layer of cheese… honestly, what’s not to love?

But beyond the deliciousness, what makes this recipe so special is its versatility. Feel free to experiment and make it your own! For a heartier meal, consider adding some browned Italian sausage or ground beef to the sauce. If you’re a fan of mushrooms, sauté some sliced cremini or shiitake mushrooms and incorporate them into the spinach mixture. Want to kick up the heat? Add a pinch of red pepper flakes to the sauce or a drizzle of hot sauce before baking.

Serving suggestions are endless! This baked rigatoni spinach ricotta is fantastic on its own, but it also pairs beautifully with a simple green salad and some crusty bread for soaking up all that delicious sauce. It’s also a great dish to bring to potlucks or gatherings, as it’s easily transportable and always a crowd-pleaser. Leftovers (if there are any!) are just as good the next day, making it a perfect make-ahead meal for busy weeknights.

Variations to Explore:

* Vegetarian Delight: Keep it strictly vegetarian by using vegetable broth instead of chicken broth in the sauce.
* Gluten-Free Option: Substitute regular rigatoni with your favorite gluten-free pasta. Just be sure to cook it al dente, as it tends to get softer during baking.
* Cheesy Goodness: Experiment with different cheeses! Try adding some mozzarella, provolone, or even a sprinkle of Parmesan cheese for extra flavor and texture.
* Spice It Up: Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the sauce for a spicy kick.
* Herb Infusion: Fresh herbs can elevate this dish to another level. Try adding some chopped basil, oregano, or parsley to the sauce or spinach mixture.

I’m so excited for you to try this recipe! I poured my heart into creating a dish that’s both delicious and approachable, and I truly believe you’ll love it as much as I do. Don’t be afraid to get creative and put your own spin on it. Cooking should be fun, so relax, enjoy the process, and let your taste buds guide you.

Once you’ve made this baked rigatoni spinach ricotta, I would absolutely love to hear about your experience! Did you make any modifications? What did you think of the flavors? What did your family and friends say? Share your photos and stories in the comments below. Your feedback is invaluable, and it helps me continue to create recipes that you’ll love. Happy cooking, and I can’t wait to see what you create! I hope this becomes a staple in your kitchen, bringing joy and deliciousness to your table for years to come.