This oven-baked rigatoni with spinach and ricotta is the kind of cozy pasta bake you can count on: tender rigatoni, a creamy ricotta filling, plenty of marinara, and a golden, bubbly cheese top. It’s easy enough for a weeknight but feels special for Sunday dinner.
Why You’ll Love This Baked Rigatoni
- Big comfort-food payoff with simple ingredients
- Spinach adds color and balance without complicating the recipe
- Ricotta makes it creamy and satisfying
- Great make-ahead option for busy nights
- Freezer-friendly for meal prep
Ingredients You’ll Need
- Rigatoni pasta
- Olive oil
- Yellow onion, diced
- Garlic, minced
- Marinara sauce (store-bought or homemade)
- Baby spinach
- Ricotta cheese (whole milk preferred)
- Shredded mozzarella
- Grated Parmesan
- Egg (helps the ricotta set)
- Italian seasoning
- Red pepper flakes (optional)
- Salt and black pepper
- Fresh basil or parsley (optional for serving)
How to Make Oven-Baked Rigatoni with Spinach and Ricotta
1) Cook the pasta. Boil rigatoni in well-salted water until just shy of al dente (it will finish cooking in the oven). Drain.
2) Build flavor in the sauce. Sauté onion in olive oil until soft, then add garlic. Stir in marinara and warm through. Season with Italian seasoning, salt, pepper, and red pepper flakes if using.
3) Wilt the spinach. Add spinach to the warm sauce and stir until just wilted. Turn off the heat.
4) Mix the ricotta filling. In a bowl, combine ricotta, egg, Parmesan, a handful of mozzarella, and a pinch of salt and pepper.
5) Assemble. Toss the cooked rigatoni with about 2/3 of the spinach marinara. Spread half the pasta in a baking dish, dollop and gently spread the ricotta mixture, then top with remaining pasta and the rest of the sauce. Finish with mozzarella and a dusting of Parmesan.
6) Bake. Bake until bubbly and browned on top. Let it rest for 10 minutes before serving so slices hold together.
Best Baking Dish + Timing Tips
- Use a 9×13-inch dish (or similar 3-quart casserole) for even baking.
- Undercook the pasta by 1–2 minutes to prevent it from getting too soft.
- If the top is browning too fast, tent loosely with foil.
- Want extra browning? Broil for 1–2 minutes at the end (watch closely).
Make-Ahead and Storage
- Make ahead: Assemble, cover, and refrigerate up to 24 hours. Bake covered for the first 20 minutes, then uncover to brown.
- Refrigerate: Store leftovers in an airtight container up to 4 days.
- Freeze: Freeze baked or unbaked (well wrapped) up to 3 months. Thaw overnight in the fridge when possible for best texture.
- Reheat: Reheat covered in a 350°F oven until hot, or microwave individual portions.
Easy Variations
- Add protein: Stir in cooked Italian sausage, ground beef, or shredded rotisserie chicken.
- Extra veggies: Add sautéed mushrooms, zucchini, or roasted red peppers.
- More heat: Increase red pepper flakes or add a pinch of cayenne.
- Cheese swap: Try provolone or fontina alongside mozzarella.
Recipe: Oven-Baked Rigatoni with Spinach and Ricotta
Ingredients
- 1 lb rigatoni
- 1 tbsp olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 24–28 oz marinara sauce
- 5 oz baby spinach
- 15 oz whole-milk ricotta
- 1 large egg
- 2 1/2 cups shredded mozzarella, divided
- 1/2 cup grated Parmesan, plus more to top
- 1 tsp Italian seasoning
- 1/4 tsp red pepper flakes (optional)
- 1 1/2 tsp kosher salt, divided (plus for pasta water)
- 1/2 tsp black pepper
Instructions
- Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil. Cook rigatoni 1–2 minutes less than package directions. Drain.
- In a large skillet over medium heat, warm olive oil. Sauté onion 4–5 minutes until soft. Add garlic and cook 30 seconds.
- Stir in marinara, Italian seasoning, remaining salt as needed, pepper, and red pepper flakes (if using). Simmer 2–3 minutes.
- Add spinach and stir until wilted, 1–2 minutes. Remove from heat.
- In a bowl, mix ricotta, egg, Parmesan, 1 cup mozzarella, and a pinch of salt and pepper.
- Toss cooked rigatoni with about 2/3 of the sauce.
- Spread half the pasta in the baking dish. Dollop ricotta mixture over the top and gently spread. Add remaining pasta, then spoon remaining sauce over the top. Sprinkle with remaining mozzarella and extra Parmesan.
- Bake 25–30 minutes until bubbly and golden. Rest 10 minutes before serving.
Notes
- For a saucier bake, use the full 28 oz marinara and add an extra splash of water or pasta water if needed.
- Whole-milk ricotta gives the creamiest texture; if using part-skim, consider adding 1–2 tbsp olive oil to the ricotta mixture.
