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Spinach and Ricotta Baked Rigatoni is just the thing when you want a cozy pasta loaded with gooey cheese and leafy greens. It's super satisfying and brings the vibe of old-school Italian family dinners. This is a solid choice for a weeknight meal or a relaxed crowd.
Whenever it gets chilly, my kids always beg for this. That smell of mozzarella bubbling away pulls everyone to the kitchen before the bell rings.
Tasty Ingredients
- Rigatoni pasta: these chunky tubes hold sauce and cheese like a dream bronze cut gives more bite
- Marinara sauce: brings a punch of tomato goodness grab a simple jar or whip up your own if you want
- Ricotta cheese: makes every bite super creamy go for whole milk if you can
- Shredded mozzarella cheese: for that stretchy, melted layer pick the low moisture kind so it melts better
- Fresh spinach: a quick sauté adds color and vitamins baby spinach is easy with less stem fuss
- Grated Parmesan cheese: gives a sharp cheesy edge on top always tastes best freshly grated
- Dried oregano: just a bit wakes up the sauce and adds a herby kick
- Salt and pepper: these bring everything together start light then adjust
- Garlic powder: blends in perfectly for flavor no raw garlic bite to worry about
Simple Step-by-Step Guide
- Rest and Enjoy:
- Once it’s out of the oven, let it chill for five minutes so everything sets up and slices come out easier
- Bake It:
- Put the dish into a 375 degree oven and bake until you see golden melted cheese around 20 to 25 minutes
- Sprinkle Parmesan:
- Top with all your grated Parmesan so you get that awesome crispy cheese crust
- Finish Layering:
- Spread on the rest of the pasta then finish with ricotta and what's left of the mozzarella
- First Layer Goes Down:
- Pop half the pasta in a greased 9x13 dish dollop chunks of ricotta and throw on half the mozzarella so it gets in all the nooks
- Mix Everything:
- In a big bowl, toss the cooked pasta with sauce, wilted spinach, garlic powder, oregano, salt, and pepper until it’s all coated
- Sauté Greens:
- In a pan with oil, cook spinach on medium heat for two minutes just till it wilts then move to a plate
- Boil Your Pasta:
- In lots of salty water, cook the rigatoni to just al dente so it holds up in the oven
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The ricotta is honestly my favorite part I usually sneak a few spoonfuls while layering. There was that time in winter when we made this on a Sunday and ended up laughing through a cheese pull battle while cleaning up.
Storing Leftovers
Let it cool all the way, then stash in a sealed container in the fridge for up to three days. Freezing is best before baking—just pop it straight in the oven from frozen and tack on another fifteen minutes to heat through.
Easy Swaps
No rigatoni? Penne or ziti work just fine. For a gluten-free version, use your favorite GF pasta. You can switch in kale or Swiss chard for spinach—just sauté till soft.
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Serving Ideas
This is delicious straight out of the oven. Try it with a crunchy green salad and some crusty bread on the side. When friends come over, I like to set extra Parmesan and chili flakes on the table so people can jazz up their bowls.
Where This Dish Comes From
Baked cheesy pasta like this got popular in Italian American homes because it’s simple and everyone loves it. My grandma made it for big family gatherings, her sauce always had a garlicky kick, and her laugh would ring across the table from the stove.
Common Recipe Questions
- → Is it okay to make this ahead?
Totally! Just get everything set in your baking dish, cover, and pop it in the fridge for up to a day before you bake it.
- → What's another way to add veggies?
Add in some mushrooms or chopped bell pepper when you cook your spinach for extra goodness and a bit more crunch.
- → Can I make this gluten-free?
Yep, just swap out the regular rigatoni for your favorite kind of gluten-free pasta. Same great flavor, no gluten.
- → Which marinara should I use?
Honestly, any tasty marinara will do the trick! Homemade or from a jar, just go with the one you like best.
- → How long will leftovers keep?
Keep leftovers in a sealed container in the fridge for a few days, or freeze for up to three months if you want to save some for later.