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Baked Rigatoni with Spinach and Ricotta

A creamy, white pasta bake featuring rigatoni tossed with a garlic-spinach and ricotta mixture, topped with bubbly golden mozzarella.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 Servings
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 lb rigatoni pasta or ziti
  • 10 oz fresh spinach chopped
  • 2 cloves garlic minced
  • 1 tbsp olive oil
Cheese Mixture
  • 15 oz ricotta cheese whole milk
  • 3 cups mozzarella cheese shredded, divided
  • 1 cup parmesan cheese grated
  • 1 large egg beaten
  • 0.25 tsp nutmeg optional
  • 0.5 tsp salt
  • 0.5 tsp black pepper

Equipment

  • 9x13 Baking Dish
  • Large pot
  • Mixing bowl
  • Skillet

Method
 

  1. Preheat oven to 400°F (200°C). Cook rigatoni in salted boiling water until very al dente (2 mins under package time). Drain.
  2. Sauté garlic in olive oil, add spinach and cook until wilted. Remove from heat.
  3. In a large bowl, mix ricotta, egg, nutmeg, salt, pepper, spinach, 1/2 cup parmesan, and 2 cups mozzarella.
  4. Add the cooked pasta to the bowl and toss to coat thoroughly.
  5. Pour into a 9x13 baking dish. Top with remaining mozzarella and parmesan.
  6. Bake for 20-25 minutes until bubbly and golden brown. Broil for 2 minutes for extra crust.

Notes

Letting the pasta bake rest for 10 minutes after taking it out of the oven ensures the sauce thickens and adheres to the pasta better.