Baked Rigatoni with Spinach & Ricotta

Servings: 5 Total Time: 1 hr 30 mins Difficulty: Beginner
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Baked Rigatoni with Spinach & Ricotta

This Spinach Ricotta Pasta Bake is made with creamy ricotta and spinach stirred through pasta, topped with a homemade tomato sauce, mozzarella and baked until golden. A deliciously super easy pasta dinner everyone will love!

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Baked Rigatoni with Spinach & Ricotta

Author: Lorraine Cauchi Cooking Method: , Cuisine: Courses: Recipe Keys: Vegetarian
Difficulty: Beginner Prep Time 30 mins Cook Time 60 mins Total Time 1 hr 30 mins
Cooking Temp: 190  C Servings: 5
Best Season: Suitable throughout the year

Ingredients

Ricotta Mixture:

Tomato Sauce:

Topping:

Method

Ricotta Mixture:

  1. Cook pasta but not completely as it will continue cooking in the oven.

  2. In a very large bowl mix the ricotta, nutmeg, garlic, spinach, fontina and season with salt and pepper.

  3. Mix ricotta mixture with cooked pasta and add ½ Cup of reserved pasta water to loosen the ricotta and make it creamy (use more water if needed).

  4. In a little olive oil, cook the onions until softened. Add the garlic and cook for 1 more minute until fragrant.

  5. Add the tomato puree, tomato paste, oregano, basil stem, sugar and season with salt and pepper.

  6. Simmer covered for 30 minutes. Turn off heat, remove basil sprig and set aside.

Assemble:

  1. Preheat oven 190C/375F.

  2. Pour some tomato sauce to cover the base of a 11x14 inch baking dish. Drop spoonfuls of pasta and spread out evenly.

  3. Top with remaining tomato sauce. Shredded mozzarella, parmesan cheese and freshly ground pepper.

  4. Bake in oven for about 45 minutes or until cheese is melted and bubbly.

  5. Enjoy!