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
- 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.