Baked Rigatoni with Spinach Ricotta and Fontina
Indulge in the ultimate comfort food with this Baked Rigatoni with Spinach Ricotta and Fontina—a hearty, vegetarian pasta bake that’s bursting with rich layers of flavor. Tender rigatoni is coated with velvety marinara sauce and layered with a luscious spinach-ricotta filling, perfectly balanced with a touch of garlic and creamy Fontina cheese. Finished with a sprinkle of Parmesan and fresh basil, this baked dish emerges golden, bubbling, and impossibly irresistible. Whether it’s a weeknight family dinner or a special gathering, this savory baked rigatoni is perfect for satisfying cravings while sneaking in a dose of greens. Ready in just about an hour, it’s a crowd-pleasing, make-ahead favorite that pairs beautifully with a crisp side salad and warm garlic bread.
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Recipe Information
Ingredients
- 16 oz rigatoni pasta
- 6 cups baby spinach
- 1.5 cups ricotta cheese
- 2 cups Fontina cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 3 cups marinara sauce
- 1 egg
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp red pepper flakes (optional)
- 2 tbsp fresh basil leaves, chopped
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with olive oil or cooking spray.
Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Add the baby spinach and cook until wilted, about 3-4 minutes. Season with a pinch of salt and pepper. Remove from heat and let cool slightly.
In a medium bowl, combine the ricotta cheese, egg, 1/4 cup grated Parmesan cheese, and cooled spinach mixture. Mix until well combined. Add a pinch of red pepper flakes, if desired, for extra flavor.
In the prepared baking dish, spread 1 cup of marinara sauce evenly on the bottom. Layer half of the cooked rigatoni over the sauce.
Spread half of the spinach-ricotta mixture over the rigatoni, then sprinkle 1 cup of shredded Fontina cheese on top.
Repeat the layers: Add another cup of marinara sauce, the remaining rigatoni, the rest of the spinach-ricotta mixture, and 1 more cup of shredded Fontina cheese. Finish with the remaining marinara sauce and sprinkle the remaining 1/4 cup Parmesan cheese evenly on top.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbling.
Remove from the oven and let the baked rigatoni rest for 5-10 minutes. Sprinkle with fresh basil before serving.
Nutrition Facts
Calories |
501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 940 mg | 41% | |
| Total Carbohydrate | 32.0 g | 12% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 3.1 g | ||
| Protein | 26.1 g | 52% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 520 mg | 40% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 149 mg | 3% | |
*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.
