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Baked Rigatoni with Spinach, Ricotta, and Fontina

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  • Author: clara
  • 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

Units Scale
  • 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

  1. 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.
  2. 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.
  3. Make the Ricotta Mixture:
    • In a medium bowl, combine the ricotta, Parmesan, egg, Italian seasoning, salt, and pepper. Stir in the cooked spinach.
  4. 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.
  5. Add the Toppings:
    • Sprinkle the shredded Fontina and additional Parmesan cheese evenly over the top.
  6. 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.
  7. 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.