Dreamy Baked Rigatoni with Spinach, Ricotta, and Fontina Recipe

Creamy baked rigatoni blends Italian comfort with vibrant green spinach in a dish that surprises and delights.

Robust cheese layers melt into tender pasta tubes, creating an irresistible texture.

Fontina brings a nutty richness that complements the smooth ricotta perfectly.

Sharp flavors dance across each forkful, promising a memorable meal.

You’ll love how simple ingredients combine into something magical.

Fresh herbs scattered on top add a final bright touch.

This recipe turns an ordinary dinner into a celebration of warm, cheesy goodness.

Why Baked Rigatoni Is Always Comforting

• Simple Baked Pasta Delight
• Whip up this delicious pasta dish in under an hour with straightforward steps that don't require professional cooking skills.
• Packed with cheesy goodness and hidden spinach, this recipe pleases both kids and adults with its creamy, satisfying flavors.
• Perfect for busy families, this one-pan meal transforms basic ingredients into a restaurant-quality dinner that comes together effortlessly.
• Great for potlucks, casual gatherings, or a cozy family dinner, this baked rigatoni offers impressive taste without complicated techniques.

Ingredients for Baked Rigatoni with Greens and Cheese

• Rigatoni: Hearty pasta perfect for holding rich sauces and providing substantial texture.

• Spinach: Tender green that adds nutrition and earthy flavor to the dish.
• Garlic: Aromatic ingredient that provides depth and warmth to the overall recipe.
• Fresh Basil or Parsley: Optional herb for fresh garnish and bright finishing touch.

• Ricotta Cheese: Creamy base for the filling with soft, mild flavor.
• Fontina Cheese: Melty, rich cheese that creates golden brown topping.
• Parmesan Cheese: Sharp, salty cheese that enhances overall flavor profile.
• Heavy Cream: Adds richness and smoothness to the sauce.
• Egg: Binds the ricotta mixture and provides structure.

• Marinara Sauce: Classic tomato-based sauce that provides moisture and flavor.
• Italian Seasoning: Blend of dried herbs that adds traditional Mediterranean taste.
• Salt and Pepper: Essential seasonings for balancing and enhancing flavors.
• Olive Oil: Helps sauté garlic and prevents sticking.

How to Make Baked Rigatoni with Ricotta and Fontina

Step 1: Warm Up the Oven

Crank the oven to a toasty 375F (190C). Grab a 9×13-inch baking dish and give it a quick spray or butter rub to prevent sticking.

Step 2: Cook the Pasta

Fill a big pot with water and sprinkle in some salt. Toss in the rigatoni and cook until it’s just right- not too soft, not too hard. When done, save a splash of pasta water, then drain the noodles and set aside.

Step 3: Sauté the Greens

Grab a skillet and drizzle in some olive oil. Toss in minced garlic and let it dance around until it smells amazing. Add spinach and cook until it wilts down. Chop it up if needed.

Step 4: Mix the Creamy Filling

• Ricotta cheese
• Parmesan cheese
• Egg
• Italian seasoning
• Salt
• Pepper

Fold in the cooked spinach until everything’s well combined.

Step 5: Build the Base Layer

• Cooked rigatoni
• Marinara sauce
• Heavy cream

Add a splash of reserved pasta water if it looks dry.

Step 6: Layer the Dish

Spread half the pasta mixture in the baking dish. Dot the ricotta-spinach mixture across the top. Cover with remaining pasta.

Step 7: Add the Cheese Crown

• Fontina cheese
• Extra Parmesan

Step 8: Bake to Perfection

Cover with foil and bake for 20 minutes. Remove the foil and bake another 10-15 minutes until the cheese turns golden and bubbly.

Step 9: Rest and Serve

Let the dish cool for 5 minutes. Garnish with fresh basil or parsley if you’re feeling fancy. Dig in and enjoy!

Tips for Bubbling Hot and Cheesy Pasta

• Maximize Pasta Texture: Cook rigatoni just until al dente to prevent mushy results, ensuring a perfect bite and ideal pasta consistency.
• Quick Spinach Tip: Drain excess liquid from cooked spinach to prevent watery sauce and maintain a rich, creamy texture in the dish.
• Cheese Melt Magic: Let Fontina and Parmesan rest at room temperature before sprinkling to help them melt more evenly and create a gorgeous golden top.
• Customize Your Comfort: Swap marinara for alfredo sauce or add cooked chicken for a protein boost, making this recipe adaptable to personal preferences.
• Prep-Ahead Strategy: Assemble the entire dish up to 24 hours in advance, refrigerate, and bake when ready- perfect for meal planning and busy weeknights.

Storage Tips for Baked Rigatoni That Holds Up

• Store leftovers in an airtight container and keep in the refrigerator for up to 3-4 days, ensuring the container is sealed tightly to maintain freshness.
• Transfer cooled pasta to a freezer-safe dish, cover with plastic wrap and aluminum foil, and freeze for up to 2 months without losing texture or flavor.
• Place refrigerated pasta in an oven-safe dish, cover with foil, and warm at 350F for 15-20 minutes, adding a splash of water or extra marinara sauce to prevent drying out.
• Reheat individual portions in the microwave for 1-2 minutes, stirring halfway through to distribute heat evenly and maintain the creamy consistency.

Perfect Pairings for This Baked Pasta

• Light-bodied Italian reds like Chianti Classico complement the rich, creamy pasta perfectly, balancing the dish's robust flavors with their bright acidity.
• Crisp white wines such as Pinot Grigio enhance the spinach and ricotta's delicate notes, creating a refreshing counterpoint to the cheesy, warm rigatoni.
• A rustic Sangiovese brings out the marinara's depth while matching the pasta's hearty texture, providing a smooth, elegant drinking experience.
• Sparkling water with fresh basil and lemon slices offers a clean, palate-cleansing alternative for those preferring non-alcoholic beverages, cutting through the dish's richness.

Pasta Variations Worth Trying Next Round

Vegetarian Protein Swap: Replace ricotta with tofu and use nutritional yeast instead of Parmesan for a vegan-friendly version that maintains creamy texture and adds plant-based protein.

Gluten-Free Adaptation: Substitute rigatoni with gluten-free pasta made from chickpea or brown rice flour, ensuring the dish remains safe for those with gluten sensitivities.

Low-Carb Alternative: Use zucchini noodles or spaghetti squash instead of pasta, reducing carbohydrate content while keeping the rich, cheesy flavor profile intact.

Mediterranean-Inspired Variation: Add roasted red peppers, kalamata olives, and swap marinara for a lighter tomato sauce with fresh herbs like oregano and thyme to create a Mediterranean-style baked pasta.

Baked Rigatoni With Spinach, Ricotta, And Fontina Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 38 reviews

• Total Time: 55 minutes
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

Creamy rigatoni with spinach and ricotta delivers pure comfort on a plate. Melted fontina cheese and rich flavors make this Italian-inspired dish a perfect weeknight dinner you’ll crave again and again.

---

Ingredients

Scale 1x2x3x

Main 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 ounces (226 grams) fresh spinach (about 5–6 cups)

Herbs, Spices, and Seasonings:

• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 3 garlic cloves, minced

Sauce and Additional Ingredients:

• 2 cups marinara sauce (homemade or store-bought)
• ½ cup (120 milliliters) heavy cream (optional, for extra richness)
• ½ cup (50 grams) grated Parmesan cheese
• 2 tablespoons grated Parmesan cheese
• 1 large egg
• 1 tablespoon olive oil
• Salt (for pasta water)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 375F (190C) and prepare a 9×13-inch baking dish with a light coating of oil or cooking spray to prevent sticking.
2. Bring a large pot of salted water to a rolling boil and cook rigatoni until it reaches a perfect al dente texture, carefully following package guidelines. After draining, set aside the pasta and keep a small portion of the starchy cooking liquid.
3. In a spacious skillet, warm olive oil over medium heat. Introduce minced garlic and gently sauté until its aromatic essence fills the kitchen, creating a fragrant base for the dish.
4. Add fresh spinach to the skillet, stirring gently until the leaves collapse and turn a vibrant dark green. Remove from heat and allow to cool slightly before chopping into smaller pieces if needed.
5. Create a creamy ricotta mixture by combining ricotta cheese, grated Parmesan, a whisked egg, Italian seasoning, salt, and freshly ground black pepper. Fold in the prepared spinach until evenly distributed.
6. Merge the cooked rigatoni with marinara sauce and heavy cream in a large mixing bowl. If the mixture appears dry, introduce a splash of reserved pasta water to enhance moisture and binding.
7. Layer the first half of the pasta mixture into the prepared baking dish. Strategically place spoonfuls of the ricotta-spinach blend across the surface. Cover with the remaining pasta mixture.
8. Generously scatter shredded Fontina and additional Parmesan cheese across the top, ensuring even coverage for maximum flavor and melting potential.
9. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for an additional 10-15 minutes until the cheese transforms into a golden, bubbling crust.
10. Allow the baked rigatoni to rest for 5 minutes after removing from the oven. Optionally, garnish with fresh basil or parsley to add a bright, herbal finish before serving.

Notes

• Choose whole wheat or gluten-free rigatoni for a healthier or gluten-sensitive alternative that maintains the dish’s delicious texture.
• Drain spinach thoroughly to prevent excess moisture from making the pasta watery and diluting the rich, creamy sauce.
• Experiment with different cheese combinations like mozzarella or provolone to customize the flavor profile and create your unique twist on the classic recipe.
• Allow the dish to rest briefly after baking, which helps the cheese set and makes serving cleaner and more appetizing.

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

Nutrition

• Serving Size: 6
• Calories: 480
• Sugar: 6 g
• Sodium: 650 mg
• Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 53 g
• Fiber: 3 g
• Protein: 19 g
• Cholesterol: 70 mg