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
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Generously scatter shredded Fontina and additional Parmesan cheese across the top, ensuring even coverage for maximum flavor and melting potential.
- 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.
- 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