Baked rigatoni with spinach, ricotta, and fontina is a comforting, cheesy, and hearty dish that’s perfect for family dinners or gatherings. This baked pasta features tender rigatoni layered with creamy ricotta, earthy spinach, and gooey fontina cheese, all baked to perfection with a golden crust.
Why You’ll Love This Recipe
- Rich and creamy: The ricotta and fontina cheeses create a luscious and comforting dish.
- Packed with greens: Fresh spinach adds a nutritious and flavorful touch.
- Make-ahead friendly: Assemble ahead of time and bake when ready to serve.
- Crowd-pleaser: Perfect for feeding a group or meal prepping for the week.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Rigatoni pasta
- Fresh spinach (or frozen, thawed, and drained)
- Ricotta cheese
- Fontina cheese, shredded
- Parmesan cheese, grated
- Garlic, minced
- Olive oil
- Heavy cream
- Salt
- Black pepper
- Red pepper flakes (optional, for heat)
Directions
- Cook the pasta:
- Bring a large pot of salted water to a boil. Cook the rigatoni until al dente, according to package instructions. Drain and set aside.
- Sauté the spinach:
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant. Add spinach and cook until wilted (or heated through if using frozen spinach). Season with salt and pepper.
- Prepare the cheese mixture:
- In a large bowl, mix ricotta, half of the shredded fontina, half of the Parmesan, heavy cream, and red pepper flakes (if using). Stir in the sautéed spinach and season with additional salt and pepper to taste.
- Combine the pasta and cheese mixture:
- Add the cooked rigatoni to the cheese mixture and toss until evenly coated.
- Assemble the dish:
- Preheat your oven to 375°F (190°C). Grease a baking dish with olive oil or cooking spray. Transfer the pasta mixture to the dish and spread it out evenly. Top with the remaining fontina and Parmesan cheese.
- Bake:
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the top is golden and bubbly.
- Serve:
- Let the baked rigatoni cool for 5 minutes before serving. Garnish with fresh parsley, if desired.
Servings and Timing
- Yield: 6 servings
- Preparation time: 15 minutes
- Cooking time: 35 minutes
- Total time: 50 minutes
Variations
- Protein addition: Add cooked Italian sausage, shredded chicken, or crispy bacon.
- Vegetarian option: Enhance the dish with mushrooms, roasted red peppers, or zucchini.
- Different cheeses: Swap fontina with mozzarella or Gruyère for a similar creamy texture.
- Spicy twist: Add more red pepper flakes or diced jalapeños for extra heat.
- Gluten-free: Use gluten-free rigatoni or pasta.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions.
- Freezing: Freeze the unbaked dish in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before baking.
FAQs
1. Can I use frozen spinach?
Yes, thaw and drain the spinach thoroughly before adding it to the cheese mixture.
2. What’s the best substitute for fontina cheese?
Mozzarella, Gruyère, or provolone are excellent substitutes.
3. Can I make this dish ahead of time?
Yes, assemble the dish up to 24 hours in advance, cover, and refrigerate. Bake when ready.
4. How do I prevent the pasta from drying out?
Cover the dish with foil for the first 20 minutes of baking to retain moisture.
5. Can I use other types of pasta?
Absolutely! Penne, ziti, or fusilli work well in this recipe.
6. How do I make the top extra crispy?
Broil the dish for 2–3 minutes after baking for a golden, crunchy top.
7. Can I make this dish lighter?
Use part-skim ricotta and reduce the amount of cream or substitute with milk.
8. What herbs pair well with this dish?
Basil, thyme, or oregano complement the flavors beautifully.
9. Can I add marinara sauce?
Yes, mix in marinara or layer it between the pasta for a tangy tomato flavor.
10. Can I use pre-shredded cheese?
Pre-shredded cheese works, but freshly grated cheese melts more smoothly.
Conclusion
Baked rigatoni with spinach, ricotta, and fontina is a hearty and comforting dish that’s perfect for any occasion. Its creamy, cheesy layers and tender pasta make it a crowd-pleaser that’s easy to prepare and customize. Serve this dish as a satisfying main course or alongside a crisp salad and garlic bread for a complete meal.
Print
Baked Rigatoni with Spinach, Ricotta, and Fontina
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
This Baked Rigatoni with Spinach, Ricotta, and Fontina is a creamy, cheesy, and comforting dish perfect for any occasion. Loaded with tender pasta, fresh spinach, and a rich ricotta mixture, it’s topped with melted Fontina cheese for the ultimate baked pasta experience.
Ingredients
- For the Pasta:
- 1 pound rigatoni or penne pasta
- Salt (for pasta water)
- For the Filling:
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 8 ounces fresh spinach (about 5-6 cups)
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the Sauce:
- 2 cups marinara sauce (homemade or store-bought)
- 1/2 cup heavy cream (optional, for extra richness)
- For Topping:
- 1 cup shredded Fontina cheese (or mozzarella)
- 2 tablespoons grated Parmesan cheese
Instructions
- Cook the Pasta:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil and cook the rigatoni until al dente, according to package instructions. Reserve ½ cup of pasta water, drain the pasta, and set aside.
- Prepare the Spinach:
- Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Add the spinach and cook until wilted, about 2–3 minutes. Remove from heat and let cool slightly. Chop the spinach if needed.
- Make the Ricotta Mixture:
- In a medium bowl, combine the ricotta, Parmesan, egg, Italian seasoning, salt, and pepper. Stir in the cooked spinach.
- Assemble the Dish:
- In a large bowl, combine the cooked rigatoni with the marinara sauce and heavy cream (if using). Add a splash of the reserved pasta water if the mixture seems dry.
- Spread half of the pasta mixture in the prepared baking dish. Dollop the ricotta-spinach mixture over the pasta in small spoonfuls. Top with the remaining pasta mixture.
- Add the Toppings:
- Sprinkle the shredded Fontina and additional Parmesan cheese evenly over the top.
- Bake:
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10–15 minutes, or until the cheese is melted and bubbly.
- Serve:
- Let the baked rigatoni cool for 5 minutes before serving. Garnish with fresh basil or parsley if desired.
Notes
- Substitute frozen spinach if fresh is unavailable; just thaw and squeeze out excess water.
- Use mozzarella or Gruyere instead of Fontina for a different cheesy twist.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.