The Art of Ultimate Baked Rigatoni with Spinach and Ricotta Perfection

Perfect Pasta Cooking Technique

Master the skill of cooking rigatoni to ideal al dente texture for optimal baking results.

Ricotta Filling Excellence

Learn the technique of creating smooth, well-seasoned ricotta mixture with perfect spinach distribution.

Sauce Development Mastery

Perfect the method of building flavorful marinara with proper herb integration and consistency.

Layering Strategy

Master the art of creating even, balanced layers for optimal texture and flavor distribution.

Baking Perfection

Learn optimal temperature and timing techniques for achieving golden, bubbly perfection.

Italian Pasta Bake Mastery Secrets for Perfect Rigatoni and Ricotta Harmony

Pasta Perfection: Cook rigatoni just until al dente as it will continue cooking in the oven.

Spinach Prep: Fresh spinach works best, but frozen can be substituted if well-drained.

Cheese Quality: Use freshly grated Parmesan and high-quality ricotta for best flavor.

Assembly Strategy: Layer ingredients evenly to ensure every bite has perfect balance.

Resting Time: Allow casserole to rest after baking for cleaner slicing and serving.

Make-Ahead Magic: Assemble completely and refrigerate, adding 10 minutes to baking time.

Baked Rigatoni with Spinach and Ricotta

Name: Baked Rigatoni with Spinach and Ricotta
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Cuisine: Italian
Ingredients: For the Pasta Base:; 1 pound rigatoni pasta; 2 tablespoons salt for pasta water; 2 tablespoons olive oil; For the Spinach Ricotta Filling:; 15 oz whole milk ricotta cheese; 10 oz fresh spinach, chopped; 1 large egg, beaten; 1/2 cup grated Parmesan cheese; 2 cloves garlic, minced; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon nutmeg; For the Marinara Sauce:; 24 oz marinara sauce; 2 tablespoons olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1/2 teaspoon red pepper flakes; For the Cheese Topping:; 2 cups shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1/4 cup Romano cheese, grated; For the Herb Enhancement:; 2 tablespoons fresh basil, chopped; 1 tablespoon fresh parsley, chopped; 1 teaspoon dried Italian seasoning; For the Finishing Touches:

A comforting Italian-inspired baked pasta dish featuring tender rigatoni tubes filled with creamy ricotta cheese, fresh spinach, and aromatic herbs, all nestled in a rich marinara sauce and topped with melted mozzarella and Parmesan. This hearty casserole combines the wholesome goodness of leafy greens with the indulgent creaminess of three cheeses, creating a perfect balance of nutrition and comfort that makes it ideal for family dinners, meal prep, or entertaining guests who appreciate authentic Italian flavors.

Prep Time

20 Minutes

Cook Time

45 Minutes

Total Time

65 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Pasta Base:

1 pound rigatoni pasta

2 tablespoons salt for pasta water

2 tablespoons olive oil

For the Spinach Ricotta Filling:

15 oz whole milk ricotta cheese

10 oz fresh spinach, chopped

1 large egg, beaten

1/2 cup grated Parmesan cheese

2 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon nutmeg

For the Marinara Sauce:

24 oz marinara sauce

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes

For the Cheese Topping:

2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1/4 cup Romano cheese, grated

For the Herb Enhancement:

2 tablespoons fresh basil, chopped

1 tablespoon fresh parsley, chopped

1 teaspoon dried Italian seasoning

For the Finishing Touches:

2 tablespoons butter, cubed

2 tablespoons olive oil

Coarse sea salt

Freshly cracked black pepper

For the Vegetable Additions:

1 medium zucchini, diced (optional)

1 red bell pepper, diced (optional)

8 oz mushrooms, sliced (optional)

For Special Equipment:

Large stockpot

9x13 inch baking dish

Large mixing bowl

Colander

Aluminum foil

Instructions

Preheat oven to 375°F and grease a 9x13 inch baking dish.

Bring large pot of salted water to boil for cooking pasta.

Cook rigatoni according to package directions until al dente, drain well.

Meanwhile, sauté diced onion in olive oil until translucent and fragrant.

Add minced garlic and cook for additional minute until aromatic.

Stir in marinara sauce, basil, oregano, and red pepper flakes.

Simmer sauce for 10 minutes, stirring occasionally to develop flavors.

In large bowl, combine ricotta, beaten egg, and half the Parmesan.

Add chopped spinach, minced garlic, salt, pepper, and nutmeg to ricotta.

Mix spinach-ricotta filling until well combined and evenly distributed.

If using optional vegetables, sauté until tender and set aside.

Combine cooked rigatoni with half the marinara sauce in large bowl.

Spread half the sauced pasta in prepared baking dish evenly.

Dollop ricotta-spinach mixture over pasta and spread gently.

Add optional sautéed vegetables if using over ricotta layer.

Top with remaining pasta and cover with remaining marinara sauce.

Sprinkle mozzarella, remaining Parmesan, and Romano cheeses on top.

Dot surface with butter cubes and drizzle with olive oil.

Cover tightly with foil and bake for 25 minutes.

Remove foil and bake additional 15-20 minutes until cheese is golden.

Let rest for 10 minutes before serving to allow layers to set.

Garnish with fresh herbs and serve with crusty Italian bread.

Store leftovers covered in refrigerator for up to 4 days.

Reheat individual portions in microwave or oven until heated through.

Can be assembled ahead and refrigerated up to 24 hours before baking.

Baked Rigatoni with Spinach and Ricotta

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Ultimate Baked Rigatoni with Spinach and Ricotta Perfection

Baked Rigatoni with Spinach and Ricotta

Ingredients

Instructions