Description
Baked Rigatoni with Spinach and Ricotta is a delicious and hearty pasta dish that combines the creaminess of ricotta cheese with fresh spinach and a rich marinara sauce, topped with melted mozzarella.
Ingredients
- 8 ounces rigatoni pasta
- 2 cups fresh spinach, chopped
- 15 ounces ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cups marinara sauce
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil for greasing
Instructions
- Preheat your oven to 375°F.
- Cook the rigatoni according to package instructions until al dente. Drain and set aside.
- In a large mixing bowl, combine the ricotta cheese, half of the mozzarella cheese, Parmesan cheese, egg, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.
- Add the cooked rigatoni and chopped spinach to the cheese mixture. Stir until the pasta is evenly coated.
- Grease a 9×13 inch baking dish with olive oil. Pour half of the marinara sauce into the bottom of the dish.
- Spoon the rigatoni mixture over the sauce, spreading it evenly. Top with the remaining marinara sauce and sprinkle the rest of the mozzarella cheese on top.
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Let it cool for 5 minutes before serving.
Notes
- For a creamier texture, mix in a little heavy cream with the marinara sauce before layering.
- You can also add cooked ground beef or sausage for extra protein and flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg