Eloise Moon Few meals capture the essence of comfort food as beautifully as a baked pasta dish. There’s something magical about a bubbling casserole of pasta, creamy cheese, hearty sauce, and a golden crust. Among all the variations of baked pasta, Baked Rigatoni with Spinach and Ricotta stands out as a timeless favorite.
This dish combines the rich creaminess of ricotta, the earthy freshness of spinach, the stretchy melt of mozzarella, and the deep flavors of marinara—all wrapped around perfectly cooked rigatoni pasta. It’s a balance of indulgence and nutrition, sophistication and simplicity. Whether you’re preparing dinner for your family, hosting guests, or planning a cozy night in, this baked rigatoni delivers comfort in every bite.
The beauty of this dish lies in its versatility. It can be vegetarian-friendly, protein-packed with meat, or even adapted to vegan and gluten-free versions without losing its essence. It’s also an excellent make-ahead meal that reheats beautifully, making it a staple for busy weeknights or weekend gatherings.
In this ultimate guide, we’ll walk through every detail: ingredients, equipment, step-by-step instructions, professional cooking tips, storage methods, nutritional breakdown, FAQs, and delicious variations. By the end, you’ll not only know how to make baked rigatoni with spinach and ricotta—you’ll know how to perfect it.
What Makes Baked Rigatoni with Spinach and Ricotta Special?
Pasta bakes are beloved worldwide, but this version has qualities that make it unique:
- Creamy Meets Fresh – Ricotta provides rich creaminess while spinach balances it with freshness and nutrients.
- Crowd-Pleasing Flavors – Even picky eaters usually enjoy this dish because the spinach is mellow, the cheese is comforting, and the pasta is familiar.
- Family-Friendly – It’s hearty enough for dinner yet mild enough for children.
- Customizable – Add protein, change cheeses, or make it fully vegetarian or vegan.
- Make-Ahead Approved – You can prepare it the day before, refrigerate or freeze, and bake when needed.
Unlike some recipes that require complex layering (like lasagna), this rigatoni bake is straightforward yet delivers the same cozy Italian feel.
Ingredients – With Exact Measurements and Explanations
This recipe makes about 6–8 servings.
Core Ingredients
- 1 pound (450 g) rigatoni pasta – Rigatoni holds sauce beautifully because of its ridges and tube shape. Penne or ziti can be substituted if needed.
- 1 tablespoon olive oil – For sautéing garlic and spinach.
- 3 cloves garlic, minced – Brings aromatic depth.
- 4 cups fresh spinach, roughly chopped – Fresh spinach provides the best texture, but 1 package (10 oz / 280 g) frozen spinach, thawed and well-drained, works too.
- 1½ cups (350 g) ricotta cheese – Whole milk ricotta gives creaminess. Part-skim can be used for lighter results.
- 2 cups (200 g) shredded mozzarella cheese – Divided; some for the filling, some for the topping.
- ½ cup (50 g) grated Parmesan cheese – Adds a salty, nutty punch.
- 1 large egg – Binds the ricotta mixture.
- ½ teaspoon salt – To season the cheese mixture.
- ¼ teaspoon black pepper – Enhances flavor.
- ½ teaspoon dried oregano – Adds a classic Italian note.
- 3 cups (700 ml) marinara sauce – Homemade or high-quality store-bought for the base flavor.
- Fresh basil or parsley (optional) – For garnish and freshness.
Ingredient Notes & Substitutions
- Ricotta can be replaced with cottage cheese for a lighter texture.
- Mozzarella can be swapped with provolone, fontina, or cheddar for variation.
- Marinara can be substituted with tomato cream sauce for richness.
Essential Kitchen Equipment
You don’t need a professional kitchen to make this dish. Here’s what helps:
- Large pot – To cook pasta.
- Colander – For draining pasta.
- Large skillet – To sauté garlic and spinach.
- Mixing bowls – To prepare the ricotta mixture.
- 9×13-inch baking dish – Standard casserole dish.
- Mixing spoon or spatula – For combining ingredients.
- Aluminum foil – For covering during baking.
Optional but useful: box grater (for fresh cheese), airtight storage containers (for leftovers).
Step-by-Step Instructions: How to Make Baked Rigatoni with Spinach and Ricotta
Step 1: Cook the Rigatoni
Bring a large pot of salted water to a boil. Cook rigatoni 1–2 minutes less than package directions (it will finish cooking in the oven). Drain and set aside.
Pro Tip: Save a small splash of pasta water—this can help loosen the sauce if it feels too thick.
Step 2: Sauté Garlic and Spinach
Heat olive oil in a skillet over medium heat. Add garlic and sauté until fragrant (about 1 minute). Add spinach and cook until wilted. If using frozen spinach, just warm it through. Remove from heat and let it cool slightly.
Step 3: Prepare the Ricotta Mixture
In a mixing bowl, combine:
- Ricotta cheese
- 1 cup mozzarella
- Parmesan cheese
- Egg
- Salt, pepper, oregano
Fold in the cooled spinach mixture. This creamy filling will form the heart of your bake.
Step 4: Toss Pasta with Sauce
In the same pot used for pasta, combine rigatoni and marinara sauce until well coated. This ensures even flavor throughout.
Step 5: Assemble the Bake
- Spread half of the sauced rigatoni in a baking dish.
- Layer the ricotta-spinach mixture on top.
- Add the remaining pasta.
- Finish with the remaining mozzarella.
Step 6: Bake the Dish
Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake an additional 10–15 minutes until the top is golden and bubbling.
Step 7: Rest and Serve
Let the dish rest for 5–10 minutes before serving. Garnish with fresh basil or parsley.
Tips for Perfectly Baked Pasta
- Don’t overcook pasta before baking.
- Drain spinach thoroughly to prevent excess water.
- Use quality sauce—a good marinara elevates the whole dish.
- Rest before slicing so layers hold together.
- Add extra cheese if you want a thicker crust.
Variations and Creative Twists
Add Protein
- Cooked ground turkey, beef, or chicken.
- Italian sausage slices.
- Shredded rotisserie chicken.
Change Cheeses
- Provolone for a sharper flavor.
- Fontina for creaminess.
- Feta or goat cheese for tang.
Vegetarian/Vegan Options
- Add roasted mushrooms, zucchini, or eggplant.
- Use dairy-free ricotta and mozzarella for a vegan version.
What to Serve with Baked Rigatoni
- Garlic bread or focaccia – Perfect for dipping.
- Simple salad – Arugula with lemon vinaigrette or Caesar.
- Roasted vegetables – Zucchini, broccoli, Brussels sprouts.
- Caprese salad – Tomato, mozzarella, basil with olive oil.
Storage, Reheating, and Freezing
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Reheat: Microwave individual portions or reheat in oven at 350°F (180°C) for 20 minutes.
- Freeze: Assemble but don’t bake. Wrap tightly and freeze up to 2 months. Bake directly from frozen (about 60–70 minutes covered, then uncover).
Nutrition Information (Approx. per serving, 8 servings)
- Calories: 410
- Protein: 18 g
- Fat: 17 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Sodium: 680 mg
- Calcium: 30% DV
- Iron: 12% DV
Adjustable with cheese or sauce choices.
Frequently Asked Questions
Can I use a different pasta?
Yes, penne, ziti, or fusilli work well.
Do I have to use egg?
No, but it helps bind the cheese mixture.
How do I prevent a watery bake?
Drain spinach well and avoid over-saucing.
Can I make it gluten-free?
Yes, substitute gluten-free pasta and ensure sauce/cheese are GF.
Can this be made in advance?
Yes, assemble and refrigerate for up to 24 hours before baking.
Common Mistakes to Avoid
- Overcooking pasta before baking.
- Not draining spinach properly.
- Using too much sauce.
- Forgetting to rest before serving.
Final Thoughts – Why You’ll Love This Dish
Baked Rigatoni with Spinach and Ricotta is more than just pasta—it’s comfort in a casserole. It’s hearty, flexible, easy to prepare, and always satisfying. Whether for a weeknight dinner, a holiday gathering, or a make-ahead freezer meal, this dish consistently delivers flavor and joy.
