Baked Rigatoni with Spinach and Ricotta: Comforting and Creamy Pasta Perfection

If you’re in search of a dish that combines comfort, flavor, and simplicity, look no further than Baked Rigatoni with Spinach and Ricotta. This creamy, cheesy pasta bake is a weeknight winner, a crowd-pleaser, and a make-ahead marvel—all rolled into one. It’s packed with tender pasta, creamy ricotta cheese, vibrant spinach, and topped with bubbling golden mozzarella.

Whether you’re feeding a hungry family, prepping for a cozy dinner with friends, or simply craving baked pasta comfort, this recipe checks every box. Better yet, it’s vegetarian, freezer-friendly, and adaptable to what you have on hand.

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Why This Baked Pasta Dish Is a Must-Try

What makes Baked Rigatoni with Spinach and Ricotta so special is its balance of flavor and texture. The al dente rigatoni holds onto the creamy cheese mixture while the spinach adds color and freshness. Baked under a layer of melty cheese until golden and bubbly, this dish is the definition of comfort food.

Here’s why this recipe deserves a place in your weekly rotation:

• It uses simple, wholesome ingredients
• It’s kid-friendly, family-approved, and perfect for leftovers
• You can make it ahead and freeze for busy nights
• It’s a one-pan meal that feels hearty and satisfying
• It’s as versatile as classics like Spinach Artichoke Pasta or Chicken Mushroom Rice Casserole

What Is Baked Rigatoni with Spinach and Ricotta?

Baked Rigatoni with Spinach and Ricotta is a comforting Italian-American casserole-style pasta dish. It combines cooked rigatoni pasta with a creamy ricotta cheese mixture, sautéed or frozen spinach, and seasonings. Everything is tossed together, spread in a baking dish, topped with mozzarella or Parmesan cheese, and baked until golden and bubbling.

This dish is similar to baked ziti but slightly more refined due to the shape of the rigatoni and the creamy, herby ricotta. It’s vegetarian but still hearty, and it delivers all the cheesy satisfaction of lasagna—without the fuss.

Ingredients for Baked Rigatoni with Spinach and Ricotta

To make Baked Rigatoni with Spinach and Ricotta, you’ll need the following ingredients:

• 12 oz rigatoni pasta
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 (10 oz) package frozen chopped spinach, thawed and drained
• 15 oz ricotta cheese
• 1 large egg
• 1 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese, divided
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 cups marinara sauce (store-bought or homemade)

Optional: a pinch of red pepper flakes for added heat

This combo makes a creamy, flavorful filling that bakes beautifully and pairs well with a range of side dishes like Cucumber Blueberry Feta Salad or Garlic Flat Bread.

Essential Tools You’ll Need

To make this recipe, gather the following kitchen tools:

• Large pot for boiling pasta
• Skillet for sautéing garlic and spinach
• Large mixing bowl
• 9×13-inch baking dish
• Measuring cups and spoons
• Strainer
• Spatula or spoon for mixing

If you’ve made meals like Lemon Cream Cheese Bread or Cream Cheese Spaghetti, you already have what you need.

How to Make Baked Rigatoni with Spinach and Ricotta (Step-by-Step)

Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

Step 2: Cook the Pasta
Boil the rigatoni in salted water until al dente. Drain and set aside.

Step 3: Prepare the Spinach Mixture
Heat olive oil in a skillet over medium heat. Sauté garlic for 1 minute, then add spinach and cook until any remaining moisture is evaporated. Set aside to cool slightly.

Step 4: Mix the Ricotta Filling
In a large bowl, combine ricotta cheese, egg, Parmesan, 1 cup of mozzarella, Italian seasoning, salt, pepper, and the spinach mixture.

Step 5: Assemble the Dish
Add the cooked pasta and marinara sauce to the bowl with the cheese mixture. Stir until well coated.

Step 6: Bake It
Spread the mixture evenly into the baking dish. Top with remaining mozzarella. Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10–15 minutes until cheese is golden and bubbly.

Step 7: Rest and Serve
Let sit for 5–10 minutes before serving for easier slicing and more flavor.

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Pro Tips for Perfectly Baked Rigatoni

• Don’t overcook the pasta. Slightly undercooked is best since it will bake further in the oven.
• Drain the spinach thoroughly. Excess moisture can make the dish watery.
• Use whole-milk ricotta for maximum creaminess.
• Mix gently. Don’t mash the pasta when combining ingredients.
• Let it rest after baking for cleaner servings and better flavor.

Want another easy, cheesy bake? Try the Cheddar Bay Biscuit Ground Beef Cobbler for a savory, hearty twist.

Common Mistakes to Avoid in Baked Pasta Dishes

Avoid these pitfalls for a foolproof dish:

• Using too much sauce. You want it creamy, not soupy.
• Skipping seasoning. Ricotta needs salt, pepper, and herbs for flavor.
• Not covering during the first bake. Keeps the top from drying out.
• Using watery spinach. Always squeeze it dry.
• Skipping the rest time. Crucial for set-up and flavor melding.

How to Serve and Present This Comforting Classic

Serve Baked Rigatoni with Spinach and Ricotta in generous scoops, topped with extra Parmesan or chopped basil for a fresh finish. Pair it with a crisp salad like Mexican-Style Cucumbers or Zucchini Noodle Caprese for a light, fresh contrast.

For an elegant presentation, serve it in mini ramekins or square baking dishes for individual portions—great for dinner parties or meal prep.

Storage and Reheating Instructions

Refrigerator:
Store leftovers in an airtight container for up to 4 days.

Freezer:
Wrap tightly in foil and freeze for up to 2 months. To reheat, thaw overnight in the fridge and bake at 350°F until heated through.

Reheating Tips:
Cover with foil and warm in the oven to prevent drying out. You can also microwave single portions for 1–2 minutes.

Want more freezer-friendly dishes? Try Chicken Potato Casserole for another hearty baked favorite.

Delicious Variations and Ingredient Swaps

• Add marinara layers. Alternate cheese and sauce layers for a lasagna-style bake.
• Swap spinach for kale or arugula for a different flavor profile.
• Use whole wheat or gluten-free pasta for dietary needs.
• Add mushrooms, roasted peppers, or sautéed onions for extra veggies.
• Top with breadcrumbs and olive oil for a crispy golden crust.

Craving something more creative? Explore Stuffed Shells with Seafood for a decadent alternative.

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Baked Rigatoni with Spinach and Ricotta FAQs

Can I use fresh spinach instead of frozen?
Yes! Sauté 5–6 cups of fresh spinach until wilted and drain before using.

Is this recipe vegetarian?
Yes, as long as your cheese is free from animal-based rennet.

Can I make it ahead of time?
Absolutely. Assemble the entire dish, cover tightly, and refrigerate for up to 24 hours before baking.

What’s the best pasta substitute?
Ziti, penne, or shells all work well. Choose a tube-shaped pasta to hold the sauce.

Can I double this recipe?
Yes—use two 9×13 pans or one extra-large casserole dish.

Final Thoughts and Encouragement to Share & Subscribe

This Baked Rigatoni with Spinach and Ricotta is more than just a pasta bake—it’s an experience in comfort, flavor, and simplicity. With creamy ricotta, hearty pasta, and the wholesome goodness of spinach, it’s a dish that will warm your kitchen and satisfy everyone at the table.

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