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Cheesy Spinach & Ricotta Baked Rigatoni

A creamy, comforting baked pasta made with rigatoni, ricotta, spinach, and melted cheese.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dinner
Cuisine Italian-American
Servings 6 people
Calories 420 kcal

Equipment

  • Large pot
  • Mixing bowls
  • Baking dish
  • Wooden spoon

Ingredients
  

  • 1 lb rigatoni pasta
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 6 cups fresh spinach
  • 15 oz ricotta cheese whole milk
  • 2 cups shredded mozzarella
  • 0.5 cup grated parmesan
  • 2 cups marinara sauce
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • 0.5 tsp black pepper

Instructions
 

  • Preheat oven to 375°F (190°C) and grease a baking dish.
  • Cook rigatoni in salted water until al dente; drain.
  • Sauté garlic in olive oil, add spinach and cook until wilted.
  • Mix ricotta, half the mozzarella, half the parmesan, seasoning, salt, and pepper.
  • Fold pasta, spinach mixture, and marinara into ricotta mixture.
  • Transfer to baking dish and top with remaining cheese.
  • Bake uncovered for 25–30 minutes until bubbly and golden.
  • Rest briefly before serving.

Notes

Let rest before slicing for best texture.
Keyword cheesy baked rigatoni, oven baked rigatoni, ricotta rigatoni recipe, spinach ricotta pasta bake, vegetarian baked pasta