Baked Rigatoni with Ricotta & Spinach
If even an easy lasagna sounds like far too much work, try this Baked Rigatoni with ricotta recipe instead! This recipe for baked rigatoni is loaded with creamy ricotta, gooey mozzarella, and saucy goodness of lasagna with spinach but with less than half the effort! The perfect comfort food recipe for busy weeknights.
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.
