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Baked Rigatoni with Spinach and Ricotta: A Comforting Delight

Baked Rigatoni with Spinach and Ricotta
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Baked Rigatoni with Spinach and Ricotta is a comforting dish that combines the flavors of creamy ricotta and savory spinach with hearty pasta.

Ingredients

Scale
  • 1 pound rigatoni
  • 2 cups fresh spinach, chopped
  • 15 ounces ricotta cheese
  • 2 cups mozzarella cheese, shredded
  • 1 cup grated Parmesan cheese
  • 2 cups marinara sauce
  • 1 egg
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cook rigatoni in boiling salted water until al dente; drain.
  3. In a large bowl, combine ricotta, spinach, egg, garlic powder, Italian seasoning, salt, and pepper.
  4. Add cooked rigatoni to the mixture and stir to combine.
  5. Spread a layer of marinara sauce on the bottom of a baking dish.
  6. Add half of the pasta mixture, then sprinkle half of the mozzarella and Parmesan cheeses.
  7. Repeat the layers with remaining ingredients.
  8. Top with remaining marinara and sprinkles of cheese.
  9. Bake for 25-30 minutes or until bubbly and golden.
  10. Let cool for a few minutes before serving.

Notes

  • This dish can be prepared ahead of time and refrigerated before baking.
  • Feel free to add additional vegetables like mushrooms or bell peppers.

Nutrition

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