Rigatoni Spinach Ricotta (Print Version)
A cheesy, feel-good pasta bake with spinach, ricotta, marinara, and rigatoni—super simple and always a hit.
# Ingredients:
→ Seasonings
01 -
Salt and freshly cracked black pepper to taste
02 -
1 teaspoon dried oregano
03 -
1 teaspoon garlic powder
→ Sauce
04 -
600 ml jarred or homemade marinara sauce
→ Vegetables
05 -
30 g spinach, just wilted
→ Dairy
06 -
50 g parmesan, grated
07 -
150 g mozzarella cheese, shredded
08 -
360 g ricotta cheese
→ Pasta
09 -
450 g rigatoni, cooked until just firm
# Steps:
01 -
Let the baked dish cool off for 5 minutes so it sets up a bit. Dish it out while it's still nice and warm.
02 -
Shake the grated parmesan all over the top. Slide the dish, uncovered, into your oven. Let it bake for about 20–25 minutes, until you see the cheese bubbling and turning golden.
03 -
Spoon all the rest of the pasta on top. Dollop the last of the ricotta over and scatter the rest of the mozzarella on everything.
04 -
Spread half the pasta into your greased baking dish. Sprinkle half the mozzarella over, then place half the ricotta in little blobs all across.
05 -
Toss the cooked rigatoni with the marinara, spinach, oregano, garlic powder, salt, and pepper in a big bowl until everything gets coated.
06 -
Heat your oven up to 190°C. Lightly oil a 23×33 cm dish so stuff doesn't stick later.
# Notes:
01 -
You can assemble everything a day before and stash it in your fridge, then just bake when you want to eat.
02 -
No gluten? Use gluten-free rigatoni instead of the regular stuff.
03 -
Keep any leftovers in a container with a lid in your fridge up to 3 days, or freeze for as long as 3 months.