Baked Spinach Rigatoni Recipe
Lisa Grant | Jersey Girl CooksBaked Spinach Rigatoni - this cheesy pasta is perfect for a meatless dinner. Once this is served, your family will request it again and again.
It is no secret that I love to make pasta for dinner. I always have and always will.
Rigatoni pasta is especially a favorite. Growing up, my family always served pasta with either a meat sauce or some type of meat.
Now when I cook for my vegetarian daughter, I have my “go to” pasta dishes. This Baked Spinach Rigatoni is one of them.
Even though this is a vegetarian dish, there is no shame in serving it to everyone. It’s a hearty dish and I never miss the meat.
But if I am having a crowd over for dinner, I might also make some spaghetti and meatballs for the carnivores. Add a big arugula salad and some garlic butter breadsticks.
It’s now one heck of a great Italian meal. I usually request that my guests bring a dessert and then it’s time for a party.
This dinner is a perfect casserole to bring to a potluck dinner or party. It can be made in advance then baked right before it is needed.
It transports well and can be made in a disposable foil pan, so you don’t have to worry about bringing home a dirty pan or leaving the dish behind at a friend’s house.
I always keep canned crushed tomatoes and boxes of rigatoni in my house. I prefer fresh tomatoes from my garden (who doesn’t?) but canned are the next best thing if they are not in season.
This recipe makes a great big batch of pasta. There is plenty for a family of six to each have a hearty serving.
If you are a smaller family, the leftovers are great reheated in the microwave the next day. I prefer these leftovers for lunch rather than a deli sandwich any day!
Are you tired of the dinner routine?
Stuck in a rut or looking for fun new recipes to try?
Our Facebook Group is growing every day! If you haven’t joined yet, we invite you to come check it out and join the fun.
You can ask for recipe ideas, talk about cooking techniques, or get help figuring out the right new pan set for you. If you’ve already joined, invite a friend along!
Baked Spinach Rigatoni Recipe
Rate This Recipe
Ingredients
- 1 16 ounce box Dried Rigatoni Pasta
- 2 tablespoons Olive Oil
- 4 cloves Garlic, chopped
- 1 16 ounce bag Frozen Chopped Spinach
- 1 28 ounce can Crushed Tomatoes
- 14 ounces Tomato Sauce
- 1 tablespoon Dried Italian Herbs
- Salt and Pepper, to taste
- 2 cups Part-Skim Ricotta Cheese
- 1/2 cup Grated Parmesan Cheese
- 8 ounces Shredded Mozzarella Cheese
Directions
- Preheat oven to 350°F. Cook rigatoni a la dente according to box instructions. Drain when cooked.
- In a large sauce pan, heat oil to medium high and sauté garlic for a few minutes until it starts to get translucent.
- Add the spinach, crushed tomatoes, sauce and Italian seasoning. Bring mixture to a simmer, cover and reduce heat to low.
- Cook for 10 minutes. Season with salt and pepper to taste.
- When pasta is drained, add to the sauce pot and remove from heat. Gently mix in the parmesan and ricotta cheese.
- Pour the pasta mixture into a large casserole pan and sprinkle with shredded mozzarella cheese.
- Loosely cover with aluminum foil. Bake for about 30 minutes or until pasta is bubbling. Remove foil and cook for 5 more minutes or until cheese melts and starts to turn golden.
Recommended
- Published:
- Author:
- Lisa Grant
- Cooking Method:
- Baked
- Cuisine:
- Italian
- Category:
- Meatless Monday
- Tags:
- Easy Dinners, Vegetarian, Meatless Monday, Italian, Pasta, Spinach, Cheese, Baked
- Related Recipes:
- Easy Dinner Recipes, Vegetarian Recipes, Meatless Monday Recipes, Italian Recipes, Pasta Recipes, Spinach Recipes, Cheese Recipes, Baked Recipes
- Recipe Yields:
- 6 servings
- Prep Time:
- Cook Time:
- Total Time:
- Related Post:
-
Published:
Author: Lisa Grant
Recipe Yields: 6 servings
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes
Nutrition Facts
Amount Per Serving
