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Baked Rigatoni with Spinach and Ricotta

Creamy Baked Rigatoni with Spinach and Ricotta Bliss

This Creamy Baked Rigatoni with Spinach and Ricotta is a comforting Italian dish filled with creamy ricotta, fresh spinach, and rich tomato sauce.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 5 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz Rigatoni Pasta
  • 1 tbsp Salt for cooking water
For the Sauce
  • 24 oz Tomato Sauce homemade or preferred brand
  • 3 cloves Garlic minced
  • 1 tbsp Olive Oil for cooking
For the Cheese Mixture
  • 15 oz Ricotta Cheese
  • 1 large Egg
  • 1/2 cup Parmesan Cheese grated
  • 1 cup Mozzarella Cheese shredded
For the Veggies and Seasoning
  • 8 oz Fresh Spinach can substitute frozen
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 1 tsp Salt to taste
  • 1 tsp Pepper to taste

Equipment

  • Oven
  • baking dish
  • large pot
  • large skillet
  • mixing bowl
  • colander

Method
 

Preparation
  1. Preheat your oven to 180°C (350°F) and grease a baking dish with olive oil.
  2. Boil salted water in a large pot. Cook rigatoni pasta for about 8 minutes. Drain and set aside.
  3. In a skillet, heat olive oil over medium heat, add minced garlic, and sauté for 1 minute until fragrant.
  4. Add fresh spinach to the skillet and cook for 3-4 minutes until wilted. Remove from heat.
  5. In a mixing bowl, combine ricotta, egg, half of the Parmesan, salt, and pepper. Mix well.
  6. Fold the sautéed spinach into the ricotta mixture until well combined.
  7. Spread a thin layer of tomato sauce in the bottom of the baking dish.
  8. Combine drained rigatoni with the remaining tomato sauce, ensuring all pasta is coated.
  9. Layer half of the rigatoni in the baking dish, then dollop with the ricotta-spinach filling.
  10. Top with the remaining rigatoni, pressing down lightly for even cooking.
  11. Sprinkle with mozzarella and the rest of the Parmesan cheese.
  12. Cover with foil and bake for 20 minutes, then remove foil and continue baking for another 15-20 minutes until golden.
  13. Cool for a few minutes before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 5gVitamin A: 2000IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

Serve with a crisp arugula salad or crusty garlic bread for a complete meal.

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