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Creamy Spinach and Ricotta Baked Rigatoni

A deeply comforting baked pasta dish featuring large rigatoni tubes tossed in a rich, creamy béchamel sauce enriched with ricotta and spinach, all topped with a crispy, bubbling layer of mozzarella and Parmesan cheese.
Print Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Pasta and Sauce Base
  • 1 lb dried rigatoni pasta
  • 4 tbsp unsalted butter
  • 4 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 3-4 cups whole milk warmed slightly
  • 1 tsp salt divided
  • 0.5 tsp black pepper freshly ground
  • 0.25 tsp ground nutmeg
Cheeses and Mix-ins
  • 10 oz frozen chopped spinach thawed and squeezed completely dry
  • 1.5 cups whole milk ricotta cheese
  • 1.5 cups Parmesan cheese freshly grated, divided
  • 3 cups mozzarella cheese shredded, divided
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Large pot for boiling pasta
  • Large Dutch oven or deep skillet
  • Whisk
  • 9x13 inch Baking Dish

Method
 

  1. Preheat oven to 375°F (190°C). Grease a large 9x13 inch baking dish with butter or spray.
  2. Boil rigatoni in heavily salted water until very al dente (about 3 minutes less than package directions). Drain, reserving 1/2 cup liquid.
  3. In a large skillet or Dutch oven, melt butter over medium heat. Sauté garlic for 30 seconds. Whisk in flour and cook for 1 minute.
  4. Slowly whisk in warmed milk to create a smooth sauce. Simmer until thickened enough to coat a spoon.
  5. Remove from heat. Stir in salt, pepper, nutmeg, ricotta, 1 cup of Parmesan, and the dried spinach until combined.
  6. Add the cooked rigatoni to the sauce and toss to coat thoroughly.
  7. Pour half the pasta mixture into the baking dish. Top with 1 cup of mozzarella. Add remaining pasta mixture.
  8. Top evenly with remaining 2 cups mozzarella and remaining 1/2 cup Parmesan.
  9. Bake uncovered for 25-35 minutes until bubbly and browned on top. Broil for 1-2 minutes for extra crispy cheese if desired.
  10. Let rest for 15 minutes before garnishing with parsley and serving.

Notes

Ensure the frozen spinach is squeezed very dry to prevent a watery sauce. Grate your own Parmesan for the best melting texture. The pasta must be undercooked initially as it will continue to cook in the oven.