Baked Rigatoni with Ricotta & Spinach
If you love lasagna as much as I do but don’t believe an easy lasagna exists, try this recipe for Baked Rigatoni with Ricotta & Spinach instead! All the creamy ricotta, melted mozzarella, and saucy goodness of the best lasagna recipe but in less than half the time! And with minimal effort, I might add.
This Baked Rigatoni with ricotta recipe is a go-to in our home on busy weeknights and the perfect comfort food recipe. It can easily be prepared vegetarian too!
In fact, I often make this without the sausage and simply add fennel seed, oregano, a bit more salt, and red pepper flake to amp up the flavor. And, admittedly, a little extra ricotta for good measure (1/2 cup or so). I like the vegetarian version of Baked Rigatoni with Ricotta just as much as the original!
Servings
6
Ready In:
50 min
Good For:
Dinner
Baked Rigatoni With Ricotta – Ingredients
- 1 cup whole milk ricotta cheese
- 1/2 cup fresh basil leaves, chopped
- 1 tsp kosher salt, divided
- 1 tbsp olive oil
- 1 lb rigatoni pasta
- 1 lb sweet Italian Turkey sausage, casings removed
- 4 cups baby spinach leaves, coarsely chopped
- 1 garlic clove, minced
- 1 25-ounce jar marinara sauce
- 1 cup grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese
Buy on Amazon | $59.90
Step by Step Instructions
Step 1
Preheat oven to 400 degrees F.
Step 2
For the topping: mix the ricotta, basil, and 1/2 tsp salt in a small bowl, using a rubber spatula. Set aside.
Step 3
Bring a large pot of salted water to a boil. Cook the rigatoni for 5 minutes (pasta should be undercooked). Drain well.
Step 4
While the pasta cooks, heat a large braiser or oven-proof skillet over medium heat. Add the olive oil and sausage to the pan. Cook, stirring often and breaking up the sausage with the back of a spoon, until browned (approximately 7 min). Add the spinach and garlic and cook until spinach wilts, about 2 minutes. Stir in the marinara and remaining salt. Add the pasta and sprinkle with 1/2 cup of Parmesan cheese, tossing well to coat.
Step 5
Drop spoonfuls of the ricotta mixture evenly over the top, covering with some of the pasta. Sprinkle with mozzarella and remaining Parmesan cheese. Bake until golden brown and bubbly, about 25 minutes.
Want more easy pasta recipes? Try my Pasta with Pumpkin Sage Brown Butter Sauce!
Baked Rigatoni with Ricotta & Spinach
Ingredients
- 1 cup Whole Milk Ricotta Cheese
- 1/2 cup Fresh Basil Leaves, chopped
- 1 tsp Kosher Salt, divided
- 1 tbsp Olive Oil
- 1 lb Rigatoni Pasta
- 1 lb Sweet Italian Turkey Sausage, casings removed
- 4 cups Spinach Leaves, coarsely chopped
- 1 Garlic Clove, minced
- 1 25-oz Jar of Marinara Sauce (I love Rao's best)
- 1 cup Grated Parmesan Cheese
- 1 1/2 cups Shredded Mozzarella Cheese
Instructions
- Preheat oven to 400 degrees F.
- For the topping: mix the ricotta, basil, and 1/2 tsp salt in a small bowl, using a rubber spatula. Set aside.
- Bring a large pot of salted water to a boil. Cook the rigatoni for 5 minutes (pasta should be undercooked). Drain well.
- While pasta cooks, heat a large braiser or oven-proof skillet over medium heat. Add the olive oil and sausage to the pan. Cook, stirring often and breaking up the sausage with the back of a spoon, until browned (approximately 7 min). Add the spinach and garlic and cook until spinach wilts, about 2 minutes. Stir in the marinara and remaining salt. Add the pasta and sprinkle with 1/2 cup of Parmesan cheese, tossing well to coat.
- Drop spoonfuls of the ricotta mixture evenly over the top, covering with some of the pasta. Sprinkle with mozzarella and remaining Parmesan cheese. Bake until golden brown and bubbly, about 25 minutes.
Not quite what you’re looking for tonight? No problem.
I’m sure I have a dinner recipe you’ll love! Search my Recipe Index for something new!
