Rigatoni Spinach Ricotta (Printable Version)
Hearty pasta gets stacked with ricotta, spinach, and tasty marinara—so good for a chill veggie dinner everyone will love.
# What You'll Need:
→ Seasonings
01 -
Salt and fresh black pepper, as much as you like
02 -
1 teaspoon dried oregano
03 -
1 teaspoon garlic powder
→ Sauce
04 -
600 ml marinara sauce
→ Vegetables
05 -
30 g fresh spinach, just wilted
→ Dairy
06 -
360 g ricotta cheese
07 -
150 g mozzarella cheese, shredded
08 -
50 g Parmesan cheese, grated
→ Pasta
09 -
450 g rigatoni, cooked until still a bit firm
# Step-by-Step Guide:
01 -
Give it a 5-minute break once done in the oven, then go ahead and scoop out some hot pasta.
02 -
Sprinkle all your Parmesan over everything. Bake with no covering at 190°C until the cheese on top turns golden and bubbly, usually 20 to 25 minutes.
03 -
Drop the second half of your pasta mix on, then add the rest of the ricotta and finish up the mozz.
04 -
Let half of your pasta mix hit the bottom of your greased pan. Layer on spoonfuls of Ricotta, then half the mozzarella.
05 -
Toss your cooked pasta, spinach, marinara, seasonings, and herbs in a big bowl until everything’s coated nicely.
06 -
Heat your oven to 190°C and quickly oil your 23×33 cm pan.
# Additional Notes:
01 -
You can prep this ahead and stash it in the fridge up to a day before you want to bake it.
02 -
Swap out rigatoni for your favorite gluten-free noodles if you need it gluten-free.
03 -
Put leftovers in a tightly sealed box. They'll keep in the fridge up to 3 days, or you can freeze for three months.