Are you looking for a tasty and healthy dinner option that is both filling and packed with nutrients? Look no further than this baked rigatoni casserole! With a rich tomato sauce, tender rigatoni, and a mixture of flavorful cheeses, this dish is sure to please even the pickiest eaters. Plus, it’s a great way to get in a serving of vegetables, as this recipe includes a generous amount of spinach, which is full of vitamins, minerals, and antioxidants.
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π₯ Ingredients
Now, let’s talk about the ingredients you’ll need to make this delicious casserole. You’ll need:
- 1 lb. rigatoni pasta
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 2 tbsp. olive oil
- 1 28-oz. can of crushed tomatoes
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 1/2 tsp. red pepper flakes
- Salt and pepper, to taste
- 4 cups of baby spinach
- 1 cup of grated mozzarella cheese
- 1/2 cup of grated parmesan cheese
- 1/2 cup of ricotta cheese
πͺ Instructions
Let’s get started! First, preheat your oven to 375Β°F. While the oven is heating up, start boiling a large pot of salted water. Cook the rigatoni according to the package directions until it’s al dente, which usually takes about 10-12 minutes. Drain the rigatoni and set it aside.
Next, heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic and cook for about 5 minutes, until the onion is soft and translucent. Add the crushed tomatoes, dried basil, dried oregano, red pepper flakes, salt, and pepper. Stir well and let the sauce simmer for about 10 minutes, until it has thickened slightly.
Now, it’s time to assemble the casserole. In a large baking dish, spread a layer of the tomato sauce on the bottom. Add a layer of cooked rigatoni on top of the sauce, followed by another layer of sauce. Repeat this process until all of the rigatoni and sauce have been used. Then, sprinkle the grated mozzarella cheese on top of the casserole.
Bake the casserole in the preheated oven for about 25-30 minutes, or until the cheese is melted and bubbly. While the casserole is baking, heat the ricotta cheese in a small saucepan over low heat until it’s warm and creamy.
When the casserole is finished baking, remove it from the oven and let it cool for a few minutes. Then, top the casserole with the warm ricotta cheese, grated parmesan cheese, and a generous handful of baby spinach.
Finally, it’s time to enjoy your delicious and nutritious baked rigatoni casserole! Serve hot, and enjoy the savory flavors and satisfying texture.
π Top tip
This casserole is a perfect meal for a busy weeknight, as it’s quick and easy to prepare, and it’s a great way to use up any leftover vegetables you have in your fridge. Plus, it’s a great dish for meal prepping, as it can be easily reheated for a quick and satisfying lunch or dinner. So, why wait? Give this delicious and healthy baked rigatoni casserole a try today!
π Recipe
Baked Rigatoni
INGREDIENTS
- 1 lb. rigatoni pasta
- 1 large onion chopped
- 2 cloves of garlic minced
- 2 tbsp. olive oil
- 1 28- oz. can of crushed tomatoes
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 1/2 tsp. red pepper flakes
- Salt and pepper to taste
- 4 cups of baby spinach
- 1 cup of grated mozzarella cheese
- 1/2 cup of grated parmesan cheese
- 1/2 cup of ricotta cheese
INSTRUCTIONS
- Let’s get started! First, preheat your oven to 375Β°F. While the oven is heating up, start boiling a large pot of salted water. Cook the rigatoni according to the package directions until it’s al dente, which usually takes about 10-12 minutes. Drain the rigatoni and set it aside.
- Next, heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic and cook for about 5 minutes, until the onion is soft and translucent. Add the crushed tomatoes, dried basil, dried oregano, red pepper flakes, salt, and pepper. Stir well and let the sauce simmer for about 10 minutes, until it has thickened slightly.
- Now, it’s time to assemble the casserole. In a large baking dish, spread a layer of the tomato sauce on the bottom. Add a layer of cooked rigatoni on top of the sauce, followed by another layer of sauce. Repeat this process until all of the rigatoni and sauce have been used. Then, sprinkle the grated mozzarella cheese on top of the casserole.
- Bake the casserole in the preheated oven for about 25-30 minutes, or until the cheese is melted and bubbly. While the casserole is baking, heat the ricotta cheese in a small saucepan over low heat until it’s warm and creamy.
- When the casserole is finished baking, remove it from the oven and let it cool for a few minutes. Then, top the casserole with the warm ricotta cheese, grated parmesan cheese, and a generous handful of baby spinach.
- Finally, it’s time to enjoy your delicious and nutritious baked rigatoni casserole! Serve hot, and enjoy the savory flavors and satisfying texture.
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