Indulgent Creamy Baked Rigatoni with Spinach, Ricotta & Fontina Recipe

Pasta nights reach new heights with this creamy baked rigatoni with spinach that marries rich, velvety textures and robust flavors.

Tender rigatoni noodles nestle perfectly between layers of melted fontina and smooth ricotta cheese.

Vibrant spinach adds a fresh, earthy dimension to this comforting dish.

Each forkful promises a delightful blend of creamy, cheesy goodness that will make your taste buds dance.

The combination of ingredients creates a harmonious symphony of flavors that elevates a simple pasta meal.

Cheese lovers and pasta enthusiasts will find this recipe irresistibly satisfying.

Prepare to be transported to an Italian kitchen with this mouthwatering masterpiece.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Calories: 480 kcal

Servings: 6

Baked Rigatoni Ingredient Breakdown

• Rigatoni: Sturdy tube-shaped pasta perfect for holding rich sauces, choose high-quality durum wheat variety for best texture.

• Ricotta, Parmesan, Fontina Cheese: Creamy Italian cheeses that melt beautifully, select fresh varieties with rich, authentic flavor profiles.
• Heavy Cream: Adds luxurious richness and smoothness to the sauce, opt for full-fat version for maximum creaminess.
• Egg: Helps bind and stabilize the ricotta mixture, ensure fresh farm eggs for best results.

• Marinara Sauce: Provides tangy tomato base, select authentic Italian-style sauce with minimal preservatives.
• Olive Oil: Introduces subtle fruity undertones, choose extra virgin for superior flavor.
• Garlic: Adds deep aromatic notes, select firm, fresh cloves without sprouting.
• Italian Seasoning: Blends classic herbs for authentic Mediterranean taste, look for salt-free versions.
• Salt, Black Pepper: Essential for balancing and enhancing overall dish flavors.
• Spinach: Adds nutrition and vibrant green color, choose fresh, crisp leaves.
• Fresh Basil or Parsley: Optional garnish for bright, fresh finishing touch.

Tools for Cheesy Baked Pasta With Spinach

• Large Pot: Essential for boiling pasta with enough water and space.
• Skillet: Perfect for sautéing garlic and wilting spinach quickly.
• 9×13-inch Baking Dish: Needed to assemble and bake the rigatoni casserole.
• Medium Bowl: Great for mixing ricotta and spinach ingredients.
• Large Bowl: Helps combine pasta with marinara and cream smoothly.
• Colander: Used for draining cooked pasta.
• Measuring Cups/Spoons: Ensures accurate ingredient quantities.
• Foil: Covers dish during initial baking to prevent burning.
• Wooden Spoon or Spatula: Perfect for stirring and mixing ingredients.

Layer Spinach, Ricotta, and Fontina in Pasta

• Boil the Pasta

Crank up your oven to a toasty 375°F. Grab a baking dish and give it a quick grease. Fill a big pot with salted water and get it bubbling. Toss in the rigatoni and cook until it’s perfectly tender. Save a splash of pasta water, then drain and set aside.

• Sauté the Spinach

Warm some olive oil in a skillet and toss in minced garlic. Let it dance around until it smells amazing. Dump in the spinach and cook until it wilts down. Take it off the heat and chop it up if needed.

• Whip Up the Creamy Mixture

In a bowl, blend ricotta, Parmesan, egg, and seasonings. Fold in the cooked spinach until everything’s nicely mixed.

• Layer the Deliciousness

Mix the pasta with marinara and a splash of cream. If it looks dry, add a bit of that reserved pasta water. Spread half the pasta in the baking dish. Dot the ricotta mixture across the top. Cover with the remaining pasta.

• Cheese It Up

Sprinkle Fontina and extra Parmesan all over the top, creating a blanket of cheesy goodness.

• Bake to Perfection

Cover with foil and bake for 20 minutes. Remove the foil and continue baking for another 10-15 minutes until the cheese is melted and bubbly.

• Serve and Enjoy

Let it cool for a few minutes. Garnish with fresh herbs if you’re feeling fancy, and dig in!

Serve With Salad or Garlic Bread

• Rustic Italian Family Feast: Serve this hearty baked rigatoni as a comforting main course with crusty garlic bread to soak up the delicious sauce.
• Fresh Garden Salad Pairing: Complement the rich pasta with a crisp mixed green salad dressed in a light vinaigrette to balance the creamy cheese and marinara flavors.
• Wine Lover's Delight: Pair with a medium-bodied red wine like Chianti or Sangiovese to enhance the dish's robust Italian character and cut through the richness of the cheeses.
• Protein Power-Up: Add grilled chicken, Italian sausage, or crispy pancetta on the side for meat lovers wanting extra protein with their pasta meal.

Store in Slices for Easy Meals

• Transfer leftovers into airtight containers and refrigerate within 2 hours of cooking. Properly sealed dishes maintain freshness for 3-4 days, ensuring delicious next-day meals.
• Warm individual portions in microwave for 1-2 minutes, adding a splash of pasta water to restore moisture. Alternatively, reheat in oven at 350F for 10-15 minutes, covering with foil to prevent drying.
• Wrap uncooked or cooked casserole tightly in plastic wrap and aluminum foil. Freeze up to 3 months. Thaw overnight in refrigerator before baking or reheating, maintaining optimal texture and flavor.
• Divide large batch into smaller meal-prep containers. This approach helps control serving sizes, reduces food waste, and provides convenient grab-and-go lunch or dinner options throughout the week.

FAQs

• Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Thaw it completely, drain excess water, and squeeze out moisture before mixing with ricotta.

• Is there a substitute for Fontina cheese?

Mozzarella or provolone work great as alternatives. They melt well and provide similar creamy texture.

• How can I make this dish vegetarian-friendly?

The recipe is already vegetarian. Just ensure your marinara sauce doesn’t contain meat and use vegetarian Parmesan cheese.

• Can I prepare this dish ahead of time?

Absolutely! Assemble the dish, cover, and refrigerate for up to 24 hours before baking. Add 10-15 minutes to baking time if going from cold.

Tips for Even Cooking and Golden Cheese

• Cook rigatoni just until al dente to prevent mushy texture. The pasta continues cooking in the oven, so undercook slightly for the best results.
• Experiment with different cheese combinations like mozzarella, provolone, or gouda to create unique flavor profiles that match your taste preferences.
• Easily transform this vegetarian dish by adding cooked ground beef, Italian sausage, or shredded chicken for extra protein and heartiness.
• Substitute regular rigatoni with gluten-free pasta and ensure all other ingredients are gluten-free for a celiac-friendly version of this comforting meal.
• Enhance nutrition by mixing in additional vegetables like roasted zucchini, mushrooms, or bell peppers for extra flavor and texture.

Creamy Baked Rigatoni With Spinach, Ricotta, And Fontina Recipe

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4.7 from 37 reviews

• Total Time: 55 minutes
• Yield: 7 1x

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Description

Hearty Baked Rigatoni with Spinach, Ricotta, and Fontina brings Italian comfort to your dinner table. Creamy cheese, tender pasta, and savory spinach combine for a satisfying meal you’ll eagerly savor.

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Ingredients

Scale 1x2x3x

• 1 pound (454 grams) rigatoni or penne pasta
• 1 cup (240 grams) ricotta cheese
• 1 cup (100 grams) shredded fontina cheese (or mozzarella)
• 8 oz (226 grams) fresh spinach (about 5–6 cups)
• 2 cups marinara sauce (homemade or store-bought)
• ½ cup (120 ml) heavy cream (optional, for extra richness)
• ½ cup (50 grams) grated parmesan cheese
• 2 tbsps grated parmesan cheese
• 3 garlic cloves, minced
• 1 large egg
• 1 tbsp olive oil
• 1 tsp Italian seasoning
• ½ tsp salt
• ¼ tsp black pepper
• Salt (for pasta water)

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Instructions

1. Preparation: Activate the oven to 375F (190C) and lightly oil a 9×13-inch baking dish to prevent adherence.
2. Pasta Preparation: Cook rigatoni in salted water until al dente, reserving a small amount of starchy liquid. Drain and set aside.
3. Aromatic Foundation: Sauté minced garlic in olive oil until fragrant. Incorporate spinach, stirring until wilted and dark green. Chop if necessary and set aside to cool slightly.
4. Ricotta Blend: Combine ricotta, Parmesan, egg, Italian seasoning, salt, and black pepper. Gently fold in the prepared spinach until thoroughly integrated.
5. Sauce Integration: Mix cooked rigatoni with marinara and heavy cream in a large bowl. Adjust moisture with reserved pasta water if needed.
6. Layering Technique: Distribute half the pasta mixture in the prepared baking dish. Strategically spread ricotta-spinach mixture across the surface. Top with remaining pasta.
7. Cheese Finale: Lavishly sprinkle Fontina and Parmesan cheese over the top for complete coverage.
8. Baking Process: Shield with aluminum foil and bake for 20 minutes. Uncover and continue baking 10-15 minutes until cheese develops a golden, bubbling crust.
9. Serving Presentation: Rest the dish for 5 minutes after removing from the oven. Optionally garnish with fresh basil or parsley for a vibrant finish.

Notes

Optimize Pasta Texture: Cook rigatoni precisely al dente to prevent mushiness during baking, ensuring a perfect firm bite that holds sauce beautifully.

Manage Moisture Balance: Reserve pasta water to adjust sauce consistency, preventing dryness and creating a luxurious, creamy texture throughout the dish.

Prevent Spinach Waterlogging: Thoroughly drain sautéed spinach and gently pat dry to avoid excess liquid that could make the baked pasta watery and less appealing.

Customize Dietary Needs: Easily adapt recipe by substituting ricotta with cottage cheese for lower fat content, using gluten-free pasta, or incorporating plant-based cheese alternatives for vegetarian and lactose-sensitive diners.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Lunch, Dinner
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 7
• Calories: 447
• Sugar: 4 g
• Sodium: 511 mg
• Fat: 21 g
• Saturated Fat: 10 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 46 g
• Fiber: 3 g
• Protein: 20 g
• Cholesterol: 79 mg