Baked Ricotta and Spinach Rigatoni
Indulge in the ultimate comfort food with this Baked Ricotta and Spinach Rigatoni, a hearty and flavorful pasta dish perfect for weeknight dinners or special occasions. Combining tender rigatoni stuffed with a creamy blend of ricotta, fresh spinach, and Parmesan, all nestled under a rich, garlicky tomato sauce and crowned with a bubbling layer of mozzarella, this recipe is a true crowd-pleaser. The addition of aromatic herbs like oregano and basil elevates the dish, while the golden baked topping adds just the right amount of decadence. Simple yet show-stopping, this baked pasta masterpiece can be prepared in under an hour and serves six, making it an excellent option for feeding a family or hosting friends. Buon appetito!
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Recipe Information
Ingredients
- 500 grams Rigatoni pasta
- 300 grams Fresh spinach
- 250 grams Ricotta cheese
- 200 grams Mozzarella cheese, shredded
- 100 grams Parmesan cheese, grated
- 3 cloves Garlic, minced
- 2 tablespoons Olive oil
- 1 large Egg
- 800 grams Crushed canned tomatoes
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Crushed red pepper flakes (optional)
Instructions
Preheat your oven to 200°C (400°F). Grease a large baking dish and set aside.
Cook the rigatoni pasta in a large pot of salted boiling water until al dente, according to package instructions. Drain the pasta and set it aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the fresh spinach to the skillet and cook until wilted, about 3-4 minutes. Remove from heat and let cool slightly. Squeeze out any excess moisture from the spinach using a clean towel or paper towels.
In a large mixing bowl, combine the ricotta cheese, 100 grams of the mozzarella cheese, 50 grams of the Parmesan cheese, the cooked spinach, the egg, salt, black pepper, and red pepper flakes (if using). Mix until well combined.
In the same skillet used for the spinach, pour in the canned crushed tomatoes. Add the oregano and basil, and season with salt and pepper to taste. Simmer the sauce over low heat for 5-7 minutes.
Spread a thin layer of the tomato sauce across the bottom of the prepared baking dish.
Stuff each piece of cooked rigatoni with the ricotta and spinach mixture using a spoon or piping bag. Arrange the stuffed rigatoni in a single layer in the baking dish.
Pour the remaining tomato sauce evenly over the stuffed rigatoni. Sprinkle the remaining mozzarella and Parmesan cheeses on top.
Cover the baking dish loosely with foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for another 10 minutes, or until the top is bubbly and golden brown.
Let the baked rigatoni cool for 5 minutes before serving. Garnish with additional Parmesan cheese or fresh basil leaves, if desired.
Nutrition Facts
Calories |
2766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.3 g | 181% | |
| Saturated Fat | 69.0 g | 345% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 6934 mg | 301% | |
| Total Carbohydrate | 229.3 g | 83% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 33.2 g | ||
| Protein | 161.3 g | 323% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 4072 mg | 313% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 2091 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
