Last weekend, I had one of those days where the fridge was calling my name louder than any restaurant menu. A quick peek revealed some rigatoni, a tub of ricotta begging to be used, and a bag of fresh spinach on its last legs. That’s how this baked rigatoni with spinach and ricotta came to life. One bite of that creamy, cheesy goodness bubbling under golden mozzarella, and I knew it was a keeper. It’s the kind of easy spinach ricotta dish that feels fancy but comes together without fuss. The spinach wilts right into the sauce, adding that perfect earthy pop against the rich ricotta. If you’re craving a Rigatoni Florentine recipe that’s hearty yet light, this one’s your answer.
I remember tweaking my grandma’s old pasta bake by sneaking in more spinach for that healthy twist. Now it’s our go-to for busy weeknights. The rigatoni holds up beautifully to the sauce, staying tender without turning mushy. And that smell wafting from the oven? Pure magic—garlicky, herby, with cheese melting into every nook.
Why This Easy Bake Ricotta Spinach Recipe Works
Fresh spinach keeps things vibrant instead of soggy, while ricotta brings that pillowy creaminess without overpowering. Marinara ties it all with tangy sweetness, and a quick bake seals the deal with crispy edges. It’s healthier than heavy lasagnas but just as satisfying. Families love it because it’s customizable—kids pick around the greens if they must, but most dive right in.
Prep feels effortless; no fancy skills needed. Boil pasta, wilt spinach, mix, layer, bake. Forty minutes later, dinner’s served with minimal cleanup. That first forkful? Chewy rigatoni, melty cheese strings, ricotta melting on your tongue. It’s comfort in a dish.
Ingredients for Spinach Rigatoni Pasta
- 1 lb rigatoni pasta, cooked al dente
- 2 1/2 cups marinara sauce
- 1 1/2 cups ricotta cheese
- 1 1/2 cups shredded mozzarella cheese, divided
- 4 cups fresh spinach, roughly chopped
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 1 tablespoon olive oil, for spinach
Step-by-Step: Making Rigatoni Florentine
Start by boiling the rigatoni in salted water until just al dente—about a minute less than package says. Drain and set aside. Meanwhile, heat olive oil in a skillet over medium. Toss in spinach with a pinch of salt; it wilts in seconds, turning bright and silky. Squeeze out excess moisture if needed.
In a big bowl, mix cooked rigatoni, marinara, wilted spinach, garlic powder, oregano, salt, pepper, ricotta, Parmesan, and half the mozzarella. Stir gently until saucy and uniform. The ricotta should marble through, not fully melt yet.
Preheat oven to 375°F. Grease a 9×13 baking dish. Spread half the mixture in the bottom. Dollop remaining ricotta if you have extra, then top with rest of pasta mix. Sprinkle all remaining mozzarella on top for that irresistible crust.
Bake uncovered 20-25 minutes until cheese bubbles golden. Broil 1-2 minutes for extra char if you like it crispy. Rest 5 minutes—patience pays off as flavors settle.
Pro Tips for Perfect Healthy Spinach Ricotta Recipe
- Use al dente pasta; it finishes cooking in the oven without sogginess.
- Fresh spinach over frozen—less water means better texture.
- Room-temp ricotta mixes smoother, avoiding lumps.
- Don’t skip the rest; it helps slices hold shape.
- For spice, add red pepper flakes to the mix.
Variations on Rigatoni Spinach Recipes
Make it meaty with cooked Italian sausage stirred in. Vegan? Swap ricotta for cashew cream, mozzarella for plant-based shreds. Gluten-free rigatoni works seamlessly. Summer twist: Add cherry tomatoes or zucchini for Rigatoni Florentine freshness.
Troubleshooting Ricotta Spinach Pasta Dish
- Soggy pasta? Overcooked al dente stage or too much sauce—use less next time.
- Dry bake? Cover first 10 minutes, or add splash pasta water to mix.
- Not cheesy enough? Up mozzarella by half cup.
- Spinach watery? Wilt and drain on paper towels.
Ingredient Substitutions
- No rigatoni? Penne or ziti hold sauce well.
- Fresh spinach scarce? Frozen, thawed and squeezed dry.
- Ricotta out? Blend cottage cheese smooth.
- Marinara? Crush canned tomatoes with garlic, herbs.
- Mozzarella? Fresh buffalo or provolone slices.
Storage and Serving Suggestions
Leftovers keep in airtight container fridge up to 4 days. Reheat at 350°F covered till hot, or microwave with damp paper towel. Freezes 2 months—thaw overnight, bake fresh. Serves 6-8; pair with Caesar salad, garlic bread. Kids love scooping cheesy bits!
Frequently Asked Questions
Can I make baked rigatoni with spinach and ricotta ahead? Yes, assemble up to 24 hours early, refrigerate, add 5-10 bake minutes.
Is this healthy spinach ricotta recipe vegetarian? Absolutely, fully plant-based except cheeses—use dairy-free for vegan.
How spicy is Rigatoni Florentine recipe? Mild; add chili for heat.
Can I use dry spinach rigatoni? Fresh best, but no—recipe means added spinach.
What’s best pan for easy spinach ricotta dish? Glass or metal 9×13; avoid dark nonstick for even browning.
Double for freezer meals? Yes, portion in foil pans, label dates.
Baked Rigatoni with Spinach and Ricotta
Equipment
- 9×13 baking dish
- Large pot
- Skillet
- Large Mixing Bowl
Ingredients
- 1 lb rigatoni pasta cooked al dente
- 2 1/2 cups marinara sauce
- 1 1/2 cups ricotta cheese
- 1 1/2 cups shredded mozzarella cheese divided
- 4 cups fresh spinach roughly chopped
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 1 tablespoon olive oil for spinach
Instructions
- Cook 1 lb rigatoni al dente per package, drain, set aside.
- Heat 1 tbsp olive oil in skillet. Wilt 4 cups spinach with salt, 1-2 minutes. Drain excess liquid.
- In large bowl, mix rigatoni, 2 1/2 cups marinara, spinach, garlic powder, oregano, salt, pepper, 1 1/2 cups ricotta, 1/2 cup Parmesan, and half mozzarella.
- Preheat oven to 375°F. Grease 9×13 dish. Spread half mixture, top with rest, finish with remaining mozzarella.
- Bake 20-25 minutes until bubbly and golden. Rest 5 minutes.
Notes
- Use al dente pasta to avoid mushiness.
- Fresh spinach wilts quickly; squeeze moisture post-wilt.
- Room temp ricotta blends best.
- Broil for crispy top.
