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Creamy Spinach Pasta Bake

Tender rigatoni pasta baked in a rich, creamy spinach and cheese sauce with a golden-brown bubbled top, perfect for comforting weeknight dinners.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Pasta Bake
  • 1 pound rigatoni pasta
  • 4 cups fresh spinach leaves
  • 2 cups heavy cream
  • 2 cups shredded mozzarella cheese divided
  • 1 cup grated parmesan cheese divided
  • 4 cloves garlic minced
  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.25 teaspoon nutmeg optional

Equipment

  • 9x13 inch Baking Dish
  • Large Pot (for pasta)
  • Large Skillet
  • Whisk

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish with butter or cooking spray.
  2. Cook rigatoni pasta in salted boiling water for 2 minutes less than package directions. Drain and set aside.
  3. In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
  4. Sprinkle flour over butter and garlic, whisking continuously to form a smooth paste. Cook for 1-2 minutes.
  5. Gradually pour in heavy cream while whisking constantly. Bring to a gentle simmer and cook 3-4 minutes until slightly thickened.
  6. Add spinach leaves and stir until completely wilted, about 2-3 minutes.
  7. Stir in 1.5 cups mozzarella and 0.5 cup parmesan cheese until melted and smooth. Season with salt, pepper, and nutmeg.
  8. Add drained pasta to the sauce and toss until completely coated. Transfer to prepared baking dish.
  9. Sprinkle remaining mozzarella and parmesan cheese evenly over the top.
  10. Cover with foil and bake for 20 minutes. Remove foil and bake 15-20 minutes more until golden brown and bubbling.
  11. Let rest 5-10 minutes before serving to allow sauce to thicken slightly.

Notes

Can be assembled up to 24 hours ahead and refrigerated before baking. Add extra baking time if starting from cold. Freezes well for up to 3 months.