Not to be dramatic… but this spinach ricotta rigatoni bake is SO good. If you’re looking for a creamy pasta bake that’s easy, reliable, and perfect for a weeknight dinner, this is it.
It’s made with simple ingredients like ricotta, spinach, marinara, and rigatoni — but when it all bakes together, it turns into something that tastes like you spent way more time than you actually did.
This is one of those recipes you’ll keep coming back to.
🎥 Watch How to Make It
Why You’ll Love This Recipe
- Creamy, cheesy, and comforting
- Uses simple, pantry-friendly ingredients
- Perfect for meal prep or feeding a family
- Comes together quickly with minimal effort
- Easy to customize
Ingredients
- 400–450 g rigatoni
- 400 g ricotta cheese
- 400 g spinach (fresh or frozen, thawed and drained)
- 640 g marinara sauce
- 1 egg
- 2–3 cloves garlic, minced
- ½ tsp garlic powder
- 1 tsp Italian seasoning
- Salt & black pepper, to taste
- 2 cups shredded mozzarella or Italian blend cheese (divided)
- 1 tbsp olive oil or butter
- Extra shredded spinach (for topping)
Optional: fresh basil or grated parmesan for serving
How to Make Spinach Ricotta Rigatoni Bake
Cook the pasta
Bring a large pot of salted water to a boil and cook the rigatoni until just al dente. Drain and set aside.
Preheat the oven
Preheat your oven to 190°C (375°F).
Make the ricotta mixture
In a large bowl, mix together:
- ricotta
- egg
- spinach
- garlic
- garlic powder
- Italian seasoning
- salt & pepper
- 1 cup shredded cheese
Prepare the pasta base
Add the cooked rigatoni to a baking dish and toss with olive oil or butter.
Combine
Add the ricotta mixture and gently stir until evenly distributed.
Add the sauce
Pour the marinara sauce over the pasta and mix lightly.
Top it off
Sprinkle the remaining cheese on top, then add extra shredded spinach.
Bake
Bake for 25–30 minutes, until bubbly and golden.
Pro Tips
- If using frozen spinach, squeeze out all excess water to avoid a watery bake
- Don’t overmix after adding the marinara — it keeps the texture creamy and layered
- You can assemble this ahead of time and bake later
How to Serve
Serve warm with:
- A simple salad
- Garlic bread
- Or on its own as a hearty vegetarian dinner
FAQ
Can I make this ahead of time?
Yes! Assemble everything, cover, and refrigerate. Bake when ready.
Can I freeze this pasta bake?
Yes, it freezes well. Let it cool completely before storing.
Can I use a different pasta?
Absolutely — penne or ziti work great too.
Is this vegetarian?
Yes, as long as your cheese is vegetarian-friendly.
Creamy Spinach Ricotta Rigatoni Bake
Ingredients
- 400 –450 g rigatoni
- 400 g ricotta
- 400 g spinach
- 640 g marinara
- 1 egg
- 2 –3 garlic cloves
- ½ tsp garlic powder
- 1 tsp Italian seasoning
- Salt & pepper
- 2 cups shredded cheese
- 1 tbsp olive oil or butter
- Extra spinach for topping
Instructions
- Cook pasta until al dente
- Preheat oven to 190°C
- Mix ricotta, egg, spinach, seasonings, and cheese
- Toss pasta with oil or butter
- Combine with ricotta mixture
- Add marinara and mix lightly
- Top with cheese and spinach
- Bake 25–30 minutes
