Baked Rigatoni Recipe
This Baked Rigatoni recipe is a simple pasta dish that layers rigatoni, herbed ricotta cheese, spinach, and mozzarella. Baked until golden, it's a super easy pasta dinner everyone loves.
Servings: 8 servings
Calories: 241kcal
Ingredients
- 16 oz box rigatoni pasta
- 1 24 oz jar marinara sauce
- 1 tablespoon Italian seasoning
- 1/2 teaspoon red pepper flakes
- 1 15 oz container ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon minced garilc
- 4 cups baby spinach leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded mozzarella cheese
Instructions
- Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with nonstick cooking spray. Set aside.
- Cook pasta according to package instructions until just al dente and drain. Add the red pepper flakes and Italian seasoning to a jar of marinara sauce; toss with cooked pasta. Set aside.
- In a medium bowl, stir together ricotta, egg, Parmesan cheese, parsley, garlic, salt and pepper; stir to combine.
- Layer half of the pasta mixture in the prepared baking dish. Top with fresh spinach leaves followed by the ricotta. Then spoon the remaining pasta over the top and sprinkle with mozzarella.
- Bake for 30 minutes (or until hot and bubbly).
Notes
Making Ahead:
- This baked rigatoni can be assembled up to half a day before you plan to bake it. Store it in the refrigerator and add a few minutes to the baking time.
Nutrition
Serving: 1g | Calories: 241kcal | Carbohydrates: 26g | Protein: 16g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 48mg | Sodium: 552mg | Fiber: 4g | Sugar: 2g