Description
This cheesy Baked Rigatoni with Spinach & Ricotta is a comforting dish that combines creamy ricotta, savory marinara, and melted mozzarella. It’s a crowd-pleasing meal perfect for any occasion.
Ingredients
Units
Scale
- 12 oz rigatoni pasta
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup marinara sauce
- 1 cup mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Preheat the oven:
Preheat the oven to 375°F (190°C). - Cook the pasta:
Cook the rigatoni according to package instructions until al dente. Drain and set aside. - Sauté the spinach:
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. - Cook the spinach:
Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat. - Mix the ingredients:
In a large bowl, combine the cooked rigatoni, ricotta cheese, marinara sauce, sautéed spinach, Italian seasoning, salt, and pepper. Mix well to combine. - Assemble the dish:
Transfer the mixture to a greased 9×13 inch baking dish. Top with shredded mozzarella and grated Parmesan cheese. - Bake:
Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown. - Serve:
Let it cool for a few minutes before serving. Garnish with fresh basil if desired.
Nutrition
- Serving Size: 1 serving (1/6 of recipe)
- Calories: 400
- Sugar: 8g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 45mg