There’s something about a baked pasta dish that feels like a warm hug at the end of the day. This Rigatoni with Spinach and Ricotta brings that old-world Italian comfort straight to your table — rich, creamy ricotta folded into tender pasta, layers of mozzarella, and tangy tomato sauce bubbling until golden. It’s hearty, simple, and irresistibly cozy.
Table of Contents
Why You’ll Love This Rigatoni with Spinach and Ricotta
This dish is everything you love about Italian comfort food — baked cheese, savory tomato sauce, and a creamy, herbed filling.
- Simple ingredients, big flavor
- Perfect make-ahead dinner
- Vegetarian-friendly and family-approved
- Freezer-friendly for busy nights
- Feels like lasagna, but easier to assemble
It’s a meal that’ll impress guests and still fit into a regular weeknight dinner rotation.
When I first made this recipe, it reminded me of my mom’s lasagna nights back in Texas. The smell of garlic and herbs would fill the kitchen while the oven worked its magic. Over time, I started making this rigatoni version — it’s easier, faster, and still delivers that same homestyle satisfaction.
Ingredients You’ll Need
Main Ingredients
- 500 g rigatoni pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 400 g fresh spinach leaves
- 500 g ricotta cheese
- 1 large egg
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 800 g tomato sauce (about two cans)
- Salt and pepper, to taste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Optional: red pepper flakes, to taste
Optional Add-Ons or Substitutes
- Substitute penne or ziti for rigatoni
- Use part-skim ricotta for a lighter version
- Add sautéed mushrooms or artichokes for depth
- Layer with béchamel sauce for richness
- Try topping with fresh basil or pesto for brightness
Step-by-Step Instructions
This recipe keeps Jake’s easygoing, real-home-cook method — relaxed but flavor-packed.
- Cook the pasta: Boil rigatoni in salted water until just al dente. Drain and drizzle with olive oil to prevent sticking.
- Prepare the spinach: Heat olive oil in a skillet, add garlic, then toss in spinach until wilted. Season lightly with salt and pepper. (Jake’s tip: sauté just until bright green for a fresher flavor.)
- Mix the ricotta filling: In a bowl, combine ricotta, egg, Parmesan, oregano, basil, salt, and pepper. Stir in the sautéed spinach.
- Assemble the dish: Spread a thin layer of tomato sauce on the bottom of a baking dish. Add half the pasta, then spoon half the ricotta mixture on top. Sprinkle with mozzarella and repeat layers.
- Bake: Top with the remaining mozzarella and bake uncovered at 375°F (190°C) for 25–30 minutes, until golden and bubbling.
- Rest and serve: Let it rest for 5–10 minutes before serving so the layers set perfectly.
Quick Reminders:
- Use quality tomato sauce — it makes a big difference.
- Don’t overcook the pasta; it will bake further in the oven.
- Freshly grated cheese melts better than pre-shredded.
- Add a pinch of nutmeg to the ricotta for depth.
Expert Tips for Success
Making this baked rigatoni shine comes down to layering and balance.
- Mix the spinach and ricotta gently to keep it creamy.
- Add a bit of the pasta water to the sauce for silkiness.
- Bake until the edges bubble and the top browns lightly.
- Rest the casserole before cutting — it keeps the layers intact.
- For a heartier dish, stir in some roasted veggies or chickpeas.
If you love this kind of comfort food, try my Spinach Ricotta Bites — they’ve got the same creamy flavor in a bite-sized form.
Serving Suggestions
This baked pasta is a meal on its own but pairs beautifully with a few sides.
- Serve with garlic bread or focaccia
- Add a simple green salad with lemon vinaigrette
- Pair with roasted vegetables for color and texture
- Serve alongside Lasagna Rolls for a full Italian spread
- Top with extra Parmesan and basil leaves before serving
- For a cozy combo, pair with soup like Mushroom Gruyere Pasta on the side
It’s a dish that brings everyone to the table — warm, comforting, and full of flavor.
Storing and Reheating
How to Store It
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze baked portions for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
How to Reheat It
- Reheat in the oven at 350°F for 15 minutes until hot and bubbly.
- Cover with foil to prevent the cheese from over-browning.
- Microwave individual servings with a splash of water for moisture.
This rigatoni reheats beautifully — the flavors deepen, and the sauce gets even richer.
Nutrition (Per Serving)
- Calories: 485
- Protein: 28g
- Carbohydrates: 45g
- Fat: 20g
- Saturated Fat: 10g
- Sodium: 640mg
- Sugar: 6g
- Fiber: 4g
- Cholesterol: 80mg
- Calcium: 420mg
It’s a balanced comfort dish with protein, greens, and that signature cheesy Italian warmth.
Frequently Asked Questions
Can I use frozen spinach?
Yes, just thaw and squeeze out as much liquid as possible before mixing with ricotta.
Can I make it ahead of time?
Absolutely. Assemble up to a day in advance, refrigerate, and bake before serving.
Can I use cottage cheese instead of ricotta?
Yes, blend it until smooth for a similar texture and taste.
Final Thoughts
This Rigatoni with Spinach and Ricotta is the definition of comfort — creamy, cheesy, and loaded with flavor that feels like a big Italian hug. It’s a dish that works just as well for a quiet family dinner as it does for Sunday gatherings.
The balance of spinach and ricotta keeps it light yet satisfying, while that baked cheesy top brings it all together.
- Don’t skip the layering — it’s what makes it special.
- Use quality ingredients for the best flavor.
- Bake until golden perfection — that’s where the magic happens.
If you’re in the mood for more Italian comfort, try Pasta alla Sorrentina next — it’s another easy classic that pairs beautifully with this rigatoni.
Rigatoni with Spinach and Ricotta
Ingredients
Equipment
Method
- Boil rigatoni in salted water until just al dente. Drain and toss with olive oil.
- Sauté garlic in olive oil, then add spinach and cook until wilted. Season lightly with salt and pepper.
- In a bowl, mix ricotta, egg, Parmesan, oregano, basil, salt, and pepper. Stir in the cooked spinach.
- Spread tomato sauce on the bottom of a baking dish. Layer half the pasta, then half the ricotta-spinach mix, and mozzarella. Repeat layers.
- Top with remaining mozzarella and bake at 375°F (190°C) for 25–30 minutes until golden and bubbly.
- Let rest 5–10 minutes before serving.
Nutrition
Notes
- All cook times are explicitly stated. Vegetarian-friendly.
- Use part-skim ricotta and turkey-based cheese options to adjust fat or sodium if needed.
- Nutritional data is provided per serving.
