Introduction

Oh my goodness, there is just something so soul-soothing about a big ol’ dish of baked pasta, isn’t there? It takes me right back to cozy family dinners, the kind where everyone is laughing, and the kitchen smells like pure happiness. But let’s be real, sometimes those elaborate Sunday dinners feel like a marathon when you’re juggling a busy week. That’s where this Easy Baked Rigatoni with Spinach and Ricotta swoops in to save the day! It’s incredibly simple, comes together faster than you think, and delivers all that warm, cheesy, tomatoey goodness you crave. Trust me, once you try this, it’s going to be on your regular rotation, especially on nights when you need a little comfort without the fuss.

Why You’ll Love This Recipe

Fast: From pantry to table in about 40 minutes!
Easy: Just a few simple steps, perfect for beginners.
Giftable: Makes a wonderful dish to take to a friend or a potluck.
Crowd-pleasing: Everyone, even picky eaters, loves baked pasta.

Ingredients

Gathering your ingredients is the first step to kitchen magic! Here’s what you’ll need:

1 lb Rigatoni pasta: Those lovely tubes are perfect for holding onto all the sauce and cheese.
2 1/2 cups Marinara sauce: Grab your favorite jarred sauce, or use homemade if you’re feeling ambitious!
1 cup Fresh spinach: A little green goodness tucked into the pasta. It wilts down beautifully.
1 1/2 cups Ricotta cheese: For that creamy, dreamy layer throughout the dish.
1 1/2 cups Mozzarella cheese, shredded: The king of gooey, bubbly baked pasta tops.
1/2 cup Grated Parmesan cheese: Adds a salty, nutty depth of flavor.
1 tsp Garlic powder: Easy way to get that garlic kick without mincing.
1 tsp Dried oregano: Classic Italian seasoning that brightens everything up.
Salt and pepper to taste: Don’t forget to season as you go!

How to Make It

Alright, let’s get this deliciousness into the oven! It’s super simple, just follow along:

First things first, let’s get your oven ready. Preheat it to 375°F (190°C).

Next, grab a big pot and cook your rigatoni according to the package directions. The key here is to cook it “al dente” – meaning it should still have a little bite to it. Remember, it’s going to finish cooking in the oven, so you don’t want it mushy! Once it’s cooked just right, drain it really well.

Now for the fun part – mixing everything together! In your largest bowl, combine the cooked and drained rigatoni, your marinara sauce, that fresh spinach (don’t worry, it will wilt down!), the ricotta cheese, 1 cup of the shredded mozzarella (we’re saving some for the top!), the Parmesan cheese, garlic powder, oregano, and a good pinch of salt and pepper. Give it all a good stir until everything is coated evenly and looks wonderfully saucy and cheesy.

Time to assemble! Pour that beautiful mixture into a 9×13 inch baking dish. Spread it out evenly so you have a nice flat layer.

Take that remaining 1/2 cup of shredded mozzarella cheese and sprinkle it generously all over the top. This is going to create that irresistible golden, bubbly crust.

Pop the dish into your preheated oven. Bake it for about 20-25 minutes. You’ll know it’s ready when the cheese on top is melted, golden, and bubbly, and you can see the sauce heated through and maybe even bubbling up around the edges. Oh, the smell will be divine!

Carefully take it out of the oven (it’s going to be hot!). Let it sit for just a few minutes before serving. This lets the dish set slightly and makes it easier to scoop out perfect portions. Enjoy!

Substitutions & Additions

This recipe is wonderfully flexible! Here are some ideas to switch things up or add a little something extra:

Pasta Shape: No rigatoni? No problem! Penne, ziti, or even shell pasta would work beautifully.
Cheeses: Feel free to play with the cheese blend. Add some provolone, a touch of Gruyère for nuttiness, or even a sprinkle of red pepper flakes for heat.
Veggies: Want more greens? Sautéed mushrooms, zucchini, or bell peppers would be lovely additions.
Meat: Cooked ground beef, Italian sausage, or even shredded chicken can be stirred in with the pasta for a heartier dish.
Fresh Herbs: Finish with a sprinkle of fresh basil or parsley after baking for a burst of freshness.
Sauce: Try a different kind of red sauce, like a classic bolognese or a spicy arrabiata.

Tips for Success

Here are a few little pointers to make sure your baked rigatoni turns out perfectly every time:

Don’t Overcook the Pasta: Seriously, al dente is your best friend here. If you overcook it, it will get mushy in the oven.
Drain Well: Make sure your pasta is well-drained before adding it to the sauce mixture. Extra water can make the sauce watery.
Enough Sauce: Ensure the pasta is well-coated with sauce. This helps keep it moist and flavorful as it bakes.
Make Ahead: You can assemble the entire dish (steps 1-5) up to 24 hours in advance. Cover it tightly with plastic wrap and refrigerate. When ready to bake, let it sit on the counter for about 30 minutes to take the chill off, then bake as directed, possibly adding 5-10 minutes to the baking time since it starts cold.
Let it Rest: Letting it sit for a few minutes after baking allows the cheeses and sauce to settle, making it easier to serve neatly.

How to Store It

Got leftovers? Lucky you! This baked rigatoni is often even better the next day.

Allow the dish to cool completely before storing. Cover the baking dish tightly with plastic wrap or aluminum foil, or transfer individual portions to airtight containers. It will keep beautifully in the refrigerator for 3-4 days. To reheat, you can microwave individual servings or cover the dish with foil and warm it in a 350°F oven until heated through.

You can also freeze leftovers! Once cooled, transfer to freezer-safe containers. It will last in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use frozen spinach instead of fresh?

Yes, absolutely! Just make sure to thaw it and squeeze out as much excess water as possible before adding it to the pasta mixture. Too much water can make your sauce thin.

Can I make this dish ahead of time?

Definitely! As mentioned in the tips, you can assemble the whole thing the day before and bake it when you’re ready.

What’s the best way to reheat leftovers?

For a single serving, the microwave works great. For a larger portion or the whole dish, cover it with foil and reheat in a 350°F oven until warmed through.

Can I add meat to this recipe?

Absolutely! Browned ground beef or Italian sausage would be delicious additions. Stir it in when you combine the pasta and sauce mixture.

Easy Baked Rigatoni with Spinach and Ricotta

This recipe is incredibly simple, comes together faster than you think, and delivers all that warm, cheesy, tomatoey goodness you crave, making it your new favorite comfort food.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Equipment

Large pot
Largest bowl
9x13 inch baking dish

Ingredients

Hauptzutaten

1 lb Rigatoni pasta
2.5 cup Marinara sauce or homemade
1 cup Fresh spinach
1.5 cup Ricotta cheese
1.5 cup Shredded Mozzarella cheese divided
0.5 cup Grated Parmesan cheese
1 tsp Garlic powder
1 tsp Dried oregano
Salt and pepper to taste

Instructions

Preheat your oven to 375°F (190°C).
Cook your rigatoni according to the package directions until it is al dente. Drain it really well.
In your largest bowl, combine the cooked and drained rigatoni, your marinara sauce, the fresh spinach, the ricotta cheese, 1 cup of the shredded mozzarella, the Parmesan cheese, garlic powder, oregano, and a good pinch of salt and pepper. Give it all a good stir until everything is coated evenly.
Pour the mixture into a 9x13 inch baking dish. Spread it out evenly.
Take that remaining 1/2 cup of shredded mozzarella cheese and sprinkle it generously all over the top.
Pop the dish into your preheated oven. Bake it for about 20-25 minutes, or until the cheese on top is melted, golden, and bubbly.
Carefully take it out of the oven. Let it sit for just a few minutes before serving.

Notes

Tips for Success:
- Don't Overcook the Pasta: Cook al dente as it finishes cooking in the oven.
- Drain Well: Ensure pasta is well-drained to avoid a watery sauce.
- Enough Sauce: Make sure pasta is well-coated.

Make Ahead:
- Assemble the dish (steps 1-5) up to 24 hours in advance. Cover tightly and refrigerate.
- When ready to bake, let sit on the counter for about 30 minutes, then bake as directed, possibly adding 5-10 minutes to bake time.

Let it Rest:
- Let the dish sit for a few minutes after baking for easier serving.

Storing Leftovers:
- Allow to cool completely.
- Store in the refrigerator for 3-4 days or freezer for 2-3 months.
- Reheat individual servings in the microwave or cover and warm in a 350°F oven.

Substitutions & Additions:
- Use other pasta shapes like penne, ziti, or shells.
- Experiment with other cheeses (provolone, Gruyère, red pepper flakes).
- Add sautéed vegetables (mushrooms, zucchini, bell peppers).
- Stir in cooked ground beef, Italian sausage, or shredded chicken.
- Finish with fresh herbs (basil, parsley).
- Try a different red sauce (bolognese, arrabiata).

FAQs:
- Can use frozen spinach (thaw and squeeze out excess water).
- Can make ahead (see above).
- Best way to reheat is microwave for single servings or covered in 350°F oven for larger portions.
- Can add meat (browned ground beef or Italian sausage).