Baked Rigatoni with Spinach, Ricotta, and Fontina is the perfect comfort food. This dish combines tender pasta, creamy ricotta, vibrant spinach, and melty fontina cheese, all baked to perfection in a rich marinara sauce. Whether you’re serving it as a weeknight dinner or a dish for special gatherings, it’s guaranteed to impress.
Why You’ll Love This Recipe
- Simple to prepare: With a mix-and-bake approach, this recipe is beginner-friendly.
- Packed with flavor: The combination of creamy ricotta, gooey fontina, and fresh spinach offers a rich and satisfying taste.
- Versatile: Add your favorite vegetables, proteins, or herbs to customize the dish.
- Perfect for meal prep: It reheats beautifully, making it an ideal choice for leftovers or make-ahead meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Rigatoni pasta
- Fresh spinach
- Ricotta cheese
- Fontina cheese (shredded)
- Marinara sauce
- Parmesan cheese (grated)
- Garlic
- Olive oil
- Salt and pepper
Directions
- Cook the pasta: Boil the rigatoni in salted water until al dente. Drain and set aside.
- Prepare the spinach: Sauté spinach and minced garlic in olive oil until wilted. Let it cool slightly.
- Mix the ricotta filling: Combine ricotta cheese, sautéed spinach, salt, and pepper in a bowl.
- Layer the dish: In a baking dish, spread a layer of marinara sauce, followed by half the pasta. Top with the ricotta mixture, a sprinkle of shredded fontina, and a layer of marinara sauce. Add the remaining pasta, more marinara, and finish with the remaining fontina and Parmesan.
- Bake: Cover with foil and bake in a preheated oven at 375°F (190°C) for 25 minutes. Remove the foil and bake for another 10 minutes until the cheese is golden and bubbly.
- Serve: Let it cool for 5 minutes before serving.
Servings and Timing
- Servings: This recipe serves 6.
- Prep time: 15 minutes
- Cook time: 35 minutes
- Total time: 50 minutes
Variations
- Protein: Add cooked Italian sausage, ground beef, or shredded chicken for extra protein.
- Vegetables: Incorporate mushrooms, zucchini, or roasted bell peppers for added texture and flavor.
- Cheese options: Substitute fontina with mozzarella or provolone for a different cheese profile.
- Herbs: Enhance the flavor with fresh basil, parsley, or oregano.
Storage/Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze the baked rigatoni in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm in a 350°F (175°C) oven until heated through, or microwave individual portions on medium power.
FAQs
1. Can I use another type of pasta?
Yes, penne or ziti work well as substitutes for rigatoni.
2. Is it okay to use frozen spinach?
Absolutely! Thaw and drain frozen spinach thoroughly before using.
3. Can I make this recipe ahead of time?
Yes, assemble the dish and refrigerate it unbaked for up to 24 hours. Bake as directed when ready to serve.
4. What can I substitute for ricotta cheese?
Cottage cheese or mascarpone can be used as alternatives to ricotta.
5. Can I make this dish gluten-free?
Yes, use gluten-free pasta and ensure your marinara sauce is gluten-free.
6. How do I prevent the cheese from drying out?
Cover the dish with foil for most of the baking time and uncover it only at the end.
7. Can I make this dish vegetarian?
It already is vegetarian if you use marinara sauce without meat.
8. How do I know when it’s done?
The cheese should be melted and slightly golden, and the sauce should be bubbling around the edges.
9. Can I add more sauce?
Yes, feel free to add more marinara if you prefer a saucier dish.
10. What side dishes pair well with this recipe?
Garlic bread, a fresh green salad, or roasted vegetables complement this dish beautifully.
Conclusion
Baked Rigatoni with Spinach, Ricotta, and Fontina is a comforting and versatile dish that’s sure to become a household favorite. Its rich layers of cheese, pasta, and sauce make it a perfect option for family dinners, potlucks, or special occasions. Try this recipe and enjoy a hearty and satisfying meal that brings everyone to the table.
Print
Baked Rigatoni with Spinach, Ricotta, and Fontina
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Pasta
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This comforting baked rigatoni is packed with tender pasta, creamy ricotta, melted fontina, and nutrient-rich spinach. Perfect for weeknight dinners or as a hearty dish for gatherings, it’s a family-friendly favorite that’s as easy as it is delicious.
Ingredients
For the pasta:
- 1 lb (450 g) rigatoni
- 3 cups fresh spinach (or 1 cup frozen spinach, thawed and drained)
- 1 cup ricotta cheese
- 2 cups shredded Fontina cheese
- 1 cup grated Parmesan cheese
- 1 large egg
- 2 cups marinara sauce (store-bought or homemade)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper, to taste
Optional Garnish:
- Fresh basil leaves
- Red pepper flakes
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil or cooking spray.
- Cook the pasta: Bring a large pot of salted water to a boil. Cook rigatoni until al dente according to package instructions. Drain and set aside.
- Prepare the spinach mixture:
- Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Add fresh spinach and cook until wilted (2-3 minutes). If using frozen spinach, ensure it’s thoroughly drained before adding to the skillet. Season with a pinch of salt and pepper.
- Make the ricotta filling: In a mixing bowl, combine ricotta cheese, 1 cup of shredded Fontina, ½ cup of Parmesan, the cooked spinach, and the egg. Mix well and season with a little salt and pepper.
- Assemble the dish:
- Spread ½ cup of marinara sauce at the bottom of the prepared baking dish.
- Add half of the cooked rigatoni, spreading it evenly. Top with half of the ricotta mixture and half of the remaining marinara sauce.
- Repeat with the remaining pasta, ricotta mixture, and sauce.
- Sprinkle the top with the remaining Fontina and Parmesan cheeses.
- Bake: Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
- Serve: Let the dish rest for 5-10 minutes before serving. Garnish with fresh basil leaves and a sprinkle of red pepper flakes, if desired.
Notes
- For a richer flavor, you can add cooked Italian sausage or mushrooms to the layers.
- Substitute Fontina with mozzarella or Gruyère if desired.
- Store leftovers in an airtight container in the fridge for up to 3 days.
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