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When you need an ultra-cozy dinner that's low-stress and seriously filling, this baked rigatoni with spinach and ricotta is just the thing. I dig how the creamy ricotta and stretchy mozzarella get all melty with each bite and the zippy marinara plus little green flecks of spinach lighten things up. I pull out this comfort fix anytime I've got a crowd to please or I'm after an easy meal with awesome leftovers for later.
The first time I made this one for our family Sunday get-together, nobody left even a crumb, and now it's top of our list for birthdays and gatherings.
Tasty Ingredients
- Marinara sauce: the tangy red tomato sauce ties every bit together choose one with clear ingredients or make your own
- Rigatoni pasta: thick tubes that don’t go mushy during baking bronze cut grips the sauce best
- Fresh spinach: for a shot of color and mild earthiness buy leaves that look perky and green
- Ricotta cheese: smooth and mild try for whole milk ricotta which makes it richer
- Dried oregano: adds that unmistakable Italian vibe freshen up your jar if it's old
- Salt and fresh black pepper: totally vital for seasoning so don’t skip them
- Shredded mozzarella cheese: this one melts to a gooey topping always grab mozzarella without weird fillers for best results
- Grated Parmesan cheese: cranks up the flavor and gives a salty bite try Parmigiano Reggiano if you want to go fancy
- Garlic powder: for a punch of savory taste just make sure it hasn’t gone stale
Easy Instructions
- Take it out to rest:
- As soon as you’re done baking, let the hot pasta chill for about five minutes so it’s easier to serve and all the saucy layers set up.
- Bake and finish up:
- Top everything with a heavy shake of Parmesan. Pop the dish into the oven uncovered for twenty to twenty-five minutes, until you spot golden brown cheese on the edges and bubbling in the middle.
- Top off that second layer:
- Scoop in the rest of your pasta, smooth it out, and add the last bits of ricotta and mozzarella across the top so you get a dreamy crust when it’s done.
- Get that first layer down:
- Add half your pasta mix to the dish, dot all over with blobs of ricotta, then pile on half the mozz for extra meltiness underneath.
- Combine pasta and all the good stuff:
- Dump your cooked rigatoni, marinara, sautéed spinach, garlic powder, oregano, salt, and pepper into a big bowl. Stir it up until the noodles are totally coated and spinach is everywhere.
- Fire up the oven and grease your pan:
- Heat your oven to 190 Celsius and swipe some oil or butter around a baking pan. That way, you won’t fight for stuck pieces and you’ll get tasty golden bits around the edge.
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Ricotta steals the show here—it's so creamy but won't weigh it down. The very first night I baked this, my niece absolutely beamed when she tried a gooey scoop. Now she insists on being head cheese-layer before we bake.
Storing Leftovers
If there's some left, stash it in an airtight container in the fridge for about three days. Want to freeze it? Wrap it up tight with foil and plastic then tuck it in the freezer for up to three months. To heat up, let it thaw overnight and bake at 180 Celsius till it’s piping hot.
Substitution Ideas
To make it gluten free just grab tube or shell-shaped noodles marked gluten free. For more veggies, toss in some roast red peppers or zucchini with your spinach for a tasty boost.
Fun Pairings
This cheesy pasta is great with a crisp salad and toasted bread to get all the sauce. If you’re having folks over, throw in a pan of roasted veggies and pour Italian red wine for a really nice touch.
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Backstory and Inspiration
Dishes like this are a real staple in Italy where they call baked pasta 'pasta al forno.' People there first made these meals as a smart way to use leftovers, adding whatever cheese and sauce they had, then baking it for Sunday family dinners.
Recipe FAQs
- → Can I fix this ahead and bake later?
Absolutely, go ahead and put it all together up to a day early, then keep it chilled in the fridge until it's ready to go in the oven. Super helpful for prepping in advance or having people over.
- → What can I swap for food concerns?
Grab gluten-free pasta instead of regular if you need it. If you're cooking for vegetarians, double check your cheese is made with veggie-friendly rennet.
- → What's the best way to keep extras?
Stick leftovers in a sealed container in the fridge for three days, or pop them in the freezer for up to three months. Warm it up all the way before digging in again.
- → Can I throw in more veggies or maybe some meat?
For sure! Toss in roasted red peppers, mushrooms, or even brown up some sausage before adding if you're wanting extra flavor or variety.
- → Why let it sit before scooping out?
Giving it a few minutes to rest after coming out of the oven helps the cheese settle. That way, slices come out neater and don't fall apart.