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
Units
Scale
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.