Baked Rigatoni with Spinach and Ricotta
Creamy, cheesy baked rigatoni layered with fresh spinach and ricotta for an easy family dinner.
Equipment
- 9x13 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 9x13 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.