Irresistible Baked Rigatoni with Spinach & Ricotta

When it comes to comfort pasta, few dishes are as satisfying as Baked Rigatoni with Spinach and Ricotta. It’s creamy, cheesy, hearty, and loaded with the kind of rustic Italian flavor that makes the entire kitchen smell like Sunday supper. This oven-baked classic features tender rigatoni pasta, creamy ricotta, melted mozzarella, and fresh spinach folded together with savory tomato sauce and baked to golden perfection.

Whether you’re looking for an easy weeknight dinner, a cozy weekend bake, or a dish to please a hungry crowd, this ricotta pasta bake delivers every time. It’s perfect for potlucks, family meals, and make-ahead meal prep—everything you want from a satisfying cheesy pasta bake.

Ready to get started? Let’s walk through the ingredients, the steps, and all the best tips to make this baked rigatoni your new go-to.

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What Makes This Ricotta Pasta Bake Special?

While baked pasta is a staple in many kitchens, this version is truly special thanks to the perfect blend of creamy ricotta and nutrient-rich spinach. It’s a spinach and mozzarella lover’s dream, with a gooey, bubbly top and rich, tomato-infused flavor throughout.

Here’s why this baked rigatoni with spinach and ricotta stands out:

• Wholesome and hearty – It’s filling, satisfying, and made with everyday ingredients.
• Crowd-pleaser – Even picky eaters love this melty, cheesy favorite.
• Vegetarian-friendly – Perfect for meatless Mondays or vegetarian guests.
• Customizable – Easy to add protein, swap cheeses, or adjust to dietary needs.
• Meal prep approved – Make it ahead and bake when needed.

This dish proves that family dinners easy doesn’t mean flavorless. With just a few steps, you’ll have a homemade pasta bake that tastes like it came from an Italian trattoria.

Ingredients for Baked Rigatoni with Spinach and Ricotta (With Exact Measurements)

This recipe makes 6–8 servings. Here’s what you’ll need:

• 1 pound (450g) rigatoni pasta
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 4 cups fresh spinach, roughly chopped (or 1 package frozen spinach, thawed and drained)
• 1½ cups ricotta cheese (whole milk recommended)
• 2 cups shredded mozzarella cheese (divided)
• ½ cup grated Parmesan cheese
• 1 large egg
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon dried oregano
• 3 cups marinara sauce (store-bought or homemade)
• Fresh basil or parsley, for garnish (optional)

These simple ingredients come together to create a bubbly, cheesy, creamy spinach and ricotta pasta bake your whole family will love.

Essential Kitchen Equipment for This Cheesy Pasta Bake

You don’t need anything fancy—just the basics:

• Large pot for boiling pasta
• Large mixing bowl
• Skillet for sautéing garlic and spinach
• 9×13-inch baking dish
• Mixing spoon or spatula
• Aluminum foil (for covering during bake)

These essentials make prep and cleanup easy, keeping your family dinners easy and efficient.

Step-by-Step Instructions: How to Make This Easy Family Dinner

Step 1: Cook the rigatoni
Bring a large pot of salted water to a boil. Cook the rigatoni until al dente (about 1–2 minutes less than package instructions). Drain and set aside.

Step 2: Sauté the garlic and spinach
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add chopped spinach and cook until wilted (or warmed through if using frozen). Remove from heat and let cool slightly.

Step 3: Make the ricotta mixture
In a large mixing bowl, combine ricotta cheese, 1 cup of mozzarella, Parmesan, egg, salt, pepper, and oregano. Stir in the cooled spinach mixture until evenly combined.

Step 4: Mix pasta and sauce
In the same pot used for boiling pasta, toss cooked rigatoni with marinara sauce until well coated.

Step 5: Assemble the bake
Spread half of the sauced rigatoni in a 9×13 baking dish. Top with all of the ricotta-spinach mixture. Spread the remaining rigatoni on top. Sprinkle with the remaining 1 cup of 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: Serve and enjoy
Let the pasta rest for 5–10 minutes before serving. Garnish with fresh basil or parsley if desired.

This classic rigatoni recipe is now ready to be devoured—perfectly creamy, cheesy, and packed with flavor.

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Tips for Perfectly Baked Pasta – Golden, Creamy, and Flavorful

• Cook pasta just to al dente – It will finish cooking in the oven.
• Drain spinach well – Excess water can make the dish soggy.
• Use high-quality marinara – A rich, flavorful sauce makes all the difference.
• Let it rest before serving – This helps everything set and keeps servings tidy.
• Top with extra cheese if desired – A final sprinkle of Parmesan or mozzarella makes a beautiful golden crust.

These tips ensure your cheesy pasta bake comes out delicious every single time.

Variations: Adding Protein, Changing Cheeses, or Making It Vegetarian-Friendly

Want to make this dish your own? Here are some popular and easy variations:

Add protein:

• Browned ground turkey, beef, or chicken
• Sliced Italian sausage (precooked)
• Shredded rotisserie chicken

Change up the cheeses:

• Swap mozzarella with fontina, provolone, or cheddar for a different flavor.
• Add goat cheese or feta to the ricotta mixture for a tangy twist.

Make it vegetarian-friendly:

• Skip any meat-based marinara and opt for a basil or tomato-cream sauce.
• Use dairy-free ricotta and mozzarella to make it vegan.

These tweaks give your baked rigatoni endless flavor combinations while keeping it hearty and comforting.

What to Serve with Baked Rigatoni (Salads, Breads, and More)

Round out your meal with these tasty accompaniments:

• Garlic bread or focaccia – Ideal for soaking up extra sauce.
• Simple green salad – A light and crunchy contrast to the creamy pasta.
• Roasted vegetables – Try zucchini, broccoli, or Brussels sprouts.
• Caprese salad – Fresh mozzarella, tomatoes, and basil complement the cheesy bake.

These sides make this dish feel like a full Italian feast—even if it’s just a regular Tuesday night.

Storing, Reheating, and Freezing Leftovers

To store:
Let the pasta cool completely. Store in an airtight container in the refrigerator for up to 4 days.

To reheat:
Microwave individual servings or reheat in the oven at 350°F until warmed through (about 20 minutes, covered).

To freeze:
Wrap the unbaked casserole tightly in plastic wrap and foil, then freeze for up to 2 months. To cook from frozen, bake covered at 375°F for 60–70 minutes, then uncover and bake until bubbly.

This makes ricotta spinach pasta perfect for meal prep, busy schedules, or gifting to friends in need of a comforting dish.

How to Make It Ahead for Busy Weeknights or Meal Prep

You can fully assemble this pasta ahead of time, cover it, and refrigerate for up to 24 hours before baking. It’s a great option for:

• Weeknight meal prep
• New baby meals
• Holiday side dishes
• Potlucks and dinner parties

Just let it sit at room temperature for 15–20 minutes before placing in the oven for more even cooking.

Nutrition Information (Per Serving)

Here’s an approximate breakdown per serving (based on 8 servings):

Calories: 410
Protein: 18 g
Fat: 17 g
Carbohydrates: 45 g
Fiber: 4 g
Sugar: 6 g
Calcium: 30% DV
Iron: 12% DV

You can reduce the fat content by using part-skim ricotta and mozzarella or increase protein with added meat. This comfort pasta doesn’t just taste amazing—it also nourishes.

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Baked Rigatoni with Spinach and Ricotta FAQs

Can I use a different pasta?
Yes! Penne, ziti, or fusilli all work well in this recipe.

Can I make this gluten-free?
Absolutely. Just use gluten-free rigatoni and ensure your sauce and cheese are gluten-free.

Can I use frozen spinach?
Yes—just make sure it’s fully thawed and very well-drained.

Do I have to use egg in the ricotta mix?
No, but the egg helps bind the cheese mixture and adds richness.

Is this kid-friendly?
Very! The flavors are mild, creamy, and the texture is familiar. Even kids who “don’t like spinach” tend to enjoy it in this form.

Can I double the recipe?
Definitely. Use two 9×13 pans or one deep lasagna-style dish. Perfect for feeding a crowd.

Final Thoughts and Invite to Share or Subscribe

This Baked Rigatoni with Spinach and Ricotta is the kind of meal that brings people together—warm, cheesy, and deeply comforting. It’s easy to make, perfect for all ages, and flexible enough to suit your pantry or preferences.

Whether you’re feeding a crowd, stocking your freezer, or just craving something cozy for dinner, this ricotta pasta bake never disappoints.

If you enjoyed this recipe, be sure to share it with your fellow pasta lovers, save it to your weeknight meal plan, and subscribe to the blog for more delicious, doable comfort food recipes that bring joy to the table.

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