Baked Rigatoni Spinach Ricotta (Print Version)
# Ingredients:
→ Pasta
01 -
450 g rigatoni, cooked till it’s got some bite
→ Dairy
02 -
50 g Parmesan, freshly grated
03 -
150 g mozzarella, shredded
04 -
360 g ricotta
→ Vegetables
05 -
30 g spinach, quickly wilted
→ Sauce
06 -
600 ml classic marinara
→ Seasonings
07 -
Salt and a few twists of black pepper, as you like
08 -
1 teaspoon dried oregano
09 -
1 teaspoon garlic powder
# Instructions:
01 -
Give the dish about 5 minutes to settle before scooping it out while it’s nice and warm.
02 -
Toss the grated Parmesan right over everything. Slide into the oven—leave it uncovered—and let it go for 20 to 25 minutes, till the cheese gets bubbly and a bit golden.
03 -
Drop on the last of the pasta mix so it covers everything. Spoon over the rest of the ricotta and scatter all that’s left of your mozzarella.
04 -
Take half your pasta and sauce mixture and spread it into the greased dish. Plop on half the ricotta, then sprinkle with half your mozzarella.
05 -
In a big bowl, toss your rigatoni with marinara, wilted spinach, garlic powder, dried oregano, salt, and black pepper. Get everything nice and coated.
06 -
Fire up the oven to 190°C, then swipe a little oil or spray on a 23x33 cm baking pan.
# Notes:
01 -
Want to make life easy? Put it together the day ahead and pop it in the fridge till you’re ready to bake.
02 -
If you can’t have gluten, grab some certified gluten-free pasta instead of regular rigatoni.
03 -
Put any extras in a tightly sealed container. They’ll keep for three days in the fridge, or stash in the freezer and you’re good for three months.