Craving something cozy and cheesy? This baked rigatoni with ricotta and spinach is just what you need. The creamy ricotta blends beautifully with layers of melted cheese and tender pasta, while the spinach adds a touch of freshness.
It’s a simple, satisfying dish that’s perfect for any dinner table. Let’s get started on this delicious comfort meal!
Steps
- Preheat your oven to 350°F (175°C) and cook the rigatoni according to the package instructions. Once done, drain the pasta and set it aside.
- In a large skillet over medium heat, remove the sausage casings and cook the sausage with chopped onions and herbs for about 10 minutes until golden brown.
- Add chopped garlic to the skillet and sauté for 30 seconds, then stir in crushed tomatoes and heavy cream. Allow the mixture to simmer for 10 minutes, seasoning with salt and pepper to taste.
- Combine the cooked pasta, sausage mixture, and shredded mozzarella in a large bowl, mixing well.
- Transfer the pasta mixture into a large casserole dish. Top it with fresh mozzarella pieces, ricotta, and pesto.
- Cover the dish with tin foil and bake for 15 minutes, then remove the foil and bake for an additional 15 minutes until the top is bubbly. Garnish with fresh basil before serving.
Ingredients
- 1 pound medium rigatoni
- 1 pound sweet Italian chicken sausage
- 1 onion, roughly chopped
- 6 cloves garlic, chopped
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon red pepper flakes
- 2 ½ cups crushed tomatoes
- ½ cup heavy cream
- 1 cup shredded mozzarella
- 1 cup fresh mozzarella, cut into bite-sized pieces
- 1 cup ricotta cheese
- ½ cup fresh pesto
- Kosher salt and freshly cracked black pepper, to taste
- Basil, for garnish
Nutritional Values
Calories: 3306kcal | Carbohydrates: 258g | Protein: 132g | Fat: 192g | Saturated Fat: 84g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 60g | Cholesterol: 474mg | Sodium: 4230mg | Potassium: 2856mg | Fiber: 18g | Sugar: 30g | Vitamin A: 5172IU | Vitamin C: 48mg | Calcium: 1446mg | Iron: 12mg
FAQ
- Is rigatoni pasta the same as ziti?
- Rigatoni and ziti are not the same; they are distinct types of pasta. Rigatoni is a tube-shaped pasta with ridges, while ziti is smoother and flatter.
- What distinguishes penne from rigatoni?
- Both are tube-shaped, but penne features angled ends, whereas rigatoni has straight, wider openings, ideal for capturing the sauce and meat mixture in dishes like baked rigatoni.
- Can baked rigatoni be prepared in advance?
- Yes, baked rigatoni can be assembled ahead of time and stored in the refrigerator overnight. When ready to eat, simply bake it as instructed.
- What can I substitute for rigatoni if I don’t have any?
- If you don’t have rigatoni, you can substitute it with any other type of short pasta you have on hand, as they will work similarly in this recipe.
Tips
- Allow the sausage to brown thoroughly in the skillet. The caramelized bits at the bottom add significant depth to the overall flavor, so resist the urge to stir too often.
- Ensure the onions are cooked until they are golden rather than just translucent, which will enhance their sweetness and depth of flavor.
- While the recipe uses rigatoni, you can swap it for any other short pasta variety you have available, making it a versatile dish.
- To prepare in advance, assemble the entire dish and keep it in the fridge until you’re ready to bake, making it a convenient option for meal planning.
Equipment
- Large Skillet – For browning sausage and sautéing ingredients.
- Casserole Dish – For baking the pasta.
- Tin Foil – Used to cover the casserole dish during baking.
