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.
Ingredients
- 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)
Instructions
- Preparation: Activate the oven to 375F (190C) and lightly oil a 9×13-inch baking dish to prevent adherence.
- Pasta Preparation: Cook rigatoni in salted water until al dente, reserving a small amount of starchy liquid. Drain and set aside.
- 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.
- Ricotta Blend: Combine ricotta, Parmesan, egg, Italian seasoning, salt, and black pepper. Gently fold in the prepared spinach until thoroughly integrated.
- Sauce Integration: Mix cooked rigatoni with marinara and heavy cream in a large bowl. Adjust moisture with reserved pasta water if needed.
- Layering Technique: Distribute half the pasta mixture in the prepared baking dish. Strategically spread ricotta-spinach mixture across the surface. Top with remaining pasta.
- Cheese Finale: Lavishly sprinkle Fontina and Parmesan cheese over the top for complete coverage.
- 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.
- 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