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Baked Rigatoni with Spinach and Ricotta

Cheesy Baked Rigatoni with Spinach and Ricotta Delight

This Baked Rigatoni with Spinach and Ricotta delivers creamy comfort in every bite.
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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 500 g Rigatoni Pasta Forms the base of the dish
  • 1 tbsp Salt Essential for seasoning the water
For the Sauce
  • 1 tbsp Olive Oil Used for sautéing
  • 3 cloves Garlic Minced
  • 800 g Tomato Sauce Forms the basis of the sauce
  • 1 tbsp Salt Essential for seasoning
  • 1 tbsp Pepper Essential for seasoning
  • 1 tsp Dried Oregano Offers classic Italian flavor
  • 1 tsp Dried Basil Offers classic Italian flavor
For the Filling
  • 400 g Fresh Spinach Adds color and nutrients
  • 500 g Ricotta Cheese The main filling
  • 1 large Egg Acts as a binder for the ricotta mixture
  • 1 cup Grated Parmesan Cheese Add half to filling and reserve half for topping
For the Topping
  • 2 cups Shredded Mozzarella Cheese Melts beautifully for a gooey topping
  • Red Pepper Flakes Optional for adding heat

Equipment

  • Large baking dish
  • large pot
  • skillet
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (350°F) and grease a large baking dish with olive oil.
  2. Bring a pot of salted water to a boil, cook rigatoni for about 8 minutes, then drain and set aside.
  3. In a skillet, heat olive oil and sauté the minced garlic for about 1 minute until fragrant.
  4. Add spinach to the skillet, stirring until wilted for 3-4 minutes, then remove from heat.
  5. In a bowl, mix ricotta, egg, half of the Parmesan, and desired seasonings until smooth.
  6. Fold the spinach-garlic mixture into the ricotta blend until well combined.
  7. Spread a layer of tomato sauce in the bottom of the baking dish, layer half of the rigatoni, then the ricotta filling.
  8. Top with the remaining rigatoni, then sprinkle the remaining cheeses on top.
  9. Cover with foil and bake for 20 minutes, then remove the foil and bake for another 15-20 minutes until golden brown.
  10. Allow to cool for a few minutes before serving.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 60gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 700mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 1500IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

Pair with a fresh arugula salad or garlic bread for a complete meal.

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