Baked Rigatoni With Spinach Pesto And Ricotta Bliss
Last Updated on February 12, 2026 by Aniela Recipes Team
There s something undeniably comforting about a bubbling dish of baked pasta, especially when it comes adorned with vibrant green spinach pesto and creamy ricotta. Picture this: it s a cozy weekend evening, and the enticing aroma of garlic and fresh herbs fills the air as I layer together the simple yet flavorful ingredients for my Baked Rigatoni with Spinach Pesto and Ricotta. This dish is not just another pasta recipe; it s a celebration of freshness and rich textures that brings a taste of homemade goodness to your table.
As someone who s always on the lookout for ways to enjoy wholesome meals without sacrificing flavor, this baked rigatoni has become one of my go-to favorites. It s surprisingly easy to prepare, making it perfect for those evenings when I want to impress guests or simply treat myself after a long day. Plus, the vibrant colors of the dish make it as visually appealing as it is delicious. So let s roll up our sleeves and dive into this delightful recipe that puts a twist on traditional pasta night!
Why Love Baked Rigatoni With Spinach Pesto?
Baked Rigatoni With Spinach Pesto is a dish you ll cherish for its delightful attributes. Comforting warmth comes from the ooey-gooey layers of creamy ricotta and crispy pasta edges. Quick and easy to prepare, this recipe leaves you with more time for relaxation or entertaining friends. Vibrant flavors of fresh spinach, basil, and hint of lemon zest bring a delicious twist to your dinner table. Plus, it s a make-ahead marvel perfect for busy weeknights! Don t forget to pair it with a light salad for a complete meal; explore more in our easy salad recipes.
Baked Rigatoni With Spinach Pesto Ingredients
For the Pasta
- 400g rigatoni a sturdy pasta that holds the pesto and ricotta beautifully.
For the Spinach Pesto
- 100g washed, raw baby spinach packed with nutrients and a vibrant color boost.
- 75ml olive oil adds richness and helps blend the pesto smoothly.
- Large bunch basil infuses the pesto with delightful, aromatic notes.
- Juice ½ lemon a zesty touch that brightens all the flavors.
For the Ricotta Layer
- 250g ricotta cheese creamy goodness that adds comfort and richness to the dish.
- Salt and pepper essential for seasoning and enhancing the flavors of the baked rigatoni.
For the Optional Extras
- Small bunch fresh parsley, chopped adds a fresh finish with each bite.
- 100g cooked peas delightful little bursts of sweetness and color.
Feel free to customize these ingredients to suit your palate perhaps adding a pinch of red pepper flakes for heat or some grated Parmesan for an extra cheesy finish! Enjoy your culinary adventure!
How to Make Baked Rigatoni With Spinach Pesto
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Preheat your oven to 200 °C (392 °F). While the oven heats up, prepare a baking dish by lightly greasing it with olive oil or cooking spray to prevent sticking.
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Boil a large pan of salted water over high heat. Once it s boiling, add the rigatoni and reduce the heat to medium-low. Cook for 10-12 minutes, or until al dente, stirring occasionally.
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Blend the spinach, olive oil, basil, and lemon juice in a food processor until smooth. Add approximately of the ricotta cheese and blend again until creamy but still has some texture.
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Drain the rigatoni and return it to the saucepan. Carefully pour the spinach pesto over the warm pasta, adding the cooked peas and chopped parsley. Season generously with salt and pepper, stirring gently with a wooden spoon until all pasta is fully coated.
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Transfer the mixture into the prepared baking dish. Spread it out evenly, and dollop the remaining ricotta cheese on top. Drizzle with olive oil for added richness and place the dish on the middle shelf of the oven. Bake for 35-40 minutes, until the top is golden brown and crispy.
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Set aside for a few minutes before serving, allowing the dish to cool slightly. Enjoy the comforting aroma and vibrant colors!
Optional: Garnish with additional fresh basil or a sprinkle of grated Parmesan for an extra touch of flavor.
Exact quantities are listed in the recipe card below.
Expert Tips for Baked Rigatoni With Spinach Pesto
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Right Pasta: Use rigatoni for best results; its tubular shape holds sauces and toppings beautifully, making every bite flavorful.
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Creamy Pesto: Blend the spinach pesto until smooth but don t over-blend. You want a creamy consistency that clings to your rigatoni without being too liquidy.
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Season Generously: Don t skimp on salt and pepper when mixing; they enhance the flavors of the spinach, ricotta, and pasta effortlessly.
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Watch Your Bake: Keep an eye on the dish towards the end of baking. It should be golden and crispy on top but not burnt.
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Cooling Time: Let it rest for a few minutes after baking. This helps the layers set, making it easier to serve and more delicious.
Make Ahead Options
Preparing your Baked Rigatoni with Spinach Pesto and Ricotta ahead of time is a game-changer for busy weeknights! You can prep the spinach pesto (step 3) up to 3 days in advance just store it in an airtight container in the fridge to keep its vibrant color and flavor intact. Additionally, cook the rigatoni (step 2) and combine it with the spinach pesto, peas, and parsley (step 4) 24 hours ahead; simply refrigerate until you re ready to finish the dish. When you re ready to serve, transfer the mixture to your baking dish and dollop with the remaining ricotta (step 5) before baking it as directed. This way, you ll have a delicious, homemade meal ready with minimal effort!
How to Store and Freeze Baked Rigatoni With Spinach Pesto
Fridge: Store leftover baked rigatoni in an airtight container for up to 3 days. This way, you can enjoy the creamy flavors even on busy nights!
Freezer: To freeze, cool the rigatoni completely, then portion it into freezer-safe containers. It will maintain quality for up to 2 months.
Reheating: Thaw in the fridge overnight, then reheat in the oven at 180 °C (350 °F) for 20-25 minutes until heated through. You can add a splash of olive oil to enhance its creaminess!
Room Temperature: Allow the baked rigatoni to cool for no more than 2 hours before refrigerating or freezing. This helps prevent bacterial growth and keeps it safe for storage.
What to Serve with Baked Rigatoni With Spinach Pesto And Ricotta?
Creating a cozy meal is all about delicious pairings that complement each other perfectly, making every bite special.
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Garlic Bread: The crispy, buttery finish of garlic bread adds a satisfying crunch to your meal while soaking up the flavors of the dish.
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Caesar Salad: Crisp romaine, creamy dressing, and crunchy croutons provide a refreshing contrast to the rich, cheesy rigatoni.
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Steamed Broccoli: Tender, vibrant broccoli adds a nutritious and bright note to your plate while balancing the richness of the baked pasta.
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Roasted Cherry Tomatoes: Their sweet burst and slightly charred flavor pair beautifully with the creamy textures, enhancing the freshness of the dish.
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Moscato Wine: A glass of sweet, fruity Moscato can perfectly complement the savory tones of the rigatoni, making for a delightful pairing.
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Lemon Sorbet: A light dessert option that cleanses the palate with its zesty brightness, it s a refreshing finish after a hearty pasta dish.
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Sparkling Water with Lemon: This effervescent drink refreshes while the lemon ties together the meal s citrusy notes, offering a lovely palate cleanser.
When enjoying your Baked Rigatoni With Spinach Pesto And Ricotta, remember that these pairings will elevate your dining experience and bring warmth to your table!
Baked Rigatoni With Spinach Variations
Feel free to play with this recipe and add your unique flair to it for even more delicious outcomes!
- Gluten-Free: Swap rigatoni for gluten-free pasta varieties, and enjoy this dish without any gluten worries.
- Vegetable Boost: Add chopped sun-dried tomatoes or roasted red peppers for a burst of flavor and color.
- Protein-Packed: Toss in some shredded cooked chicken or sautéed mushrooms for a satisfying protein addition that enhances the dish.
- Cheesy Upgrade: Mix in a handful of mozzarella or Parmesan before baking for an extra cheesy experience that pulls at your heartstrings.
- Dairy-Free: Use cashew cream or silken tofu in place of ricotta to make this dish dairy-free while keeping it rich and satisfying.
- Herb Infusion: Try swapping the basil with fresh arugula or cilantro for a fresh twist that surprises the palate.
- Spicy Kick: Add a pinch of crushed red pepper flakes to the spinach pesto or opt for spicy sausage as an added topping for a heat level that excites.
- Nutty Flavor: Incorporate a tablespoon of pine nuts or walnuts into the pesto for that delightful crunch and earthy essence that rounds out this dish beautifully.
Baked Rigatoni With Spinach Pesto And Ricotta Recipe FAQs
What type of rigatoni should I use?
Absolutely, using rigatoni is key! Its sturdy, tubular shape is perfect for holding onto the spinach pesto and ricotta, ensuring that each bite is bursting with flavor. I always recommend using a high-quality pasta for the best results.
How should I store leftover baked rigatoni?
To keep your Baked Rigatoni With Spinach Pesto And Ricotta fresh, store any leftovers in an airtight container in the fridge for up to 3 days. Just remember to let it cool to room temperature before sealing it up this helps avoid condensation, which can make your pasta mushy.
Can I freeze baked rigatoni?
Yes, you can! For freezing, allow the rigatoni to cool completely, then portion it into freezer-safe containers or wrap it tightly in plastic wrap. It can be frozen for up to 2 months. When you re ready to enjoy it again, thaw it in the fridge overnight before reheating.
What s the best way to reheat baked rigatoni?
Great question! To reheat, preheat your oven to 180 °C (350 °F). Place your thawed baked rigatoni in an oven-safe dish, optionally drizzling a little olive oil over the top to keep it creamy, and cover it with foil. Bake for 20-25 minutes, or until heated through this gives it that freshly baked texture again!
Can I make this recipe vegetarian-friendly?
Absolutely! This recipe is already vegetarian-friendly with its delicious mix of spinach, basil, and ricotta. If you have allergies, just make sure that your ricotta is dairy-free or use an alternative like cashew cheese if you re looking for plant-based options.
How can I tell if the spinach is fresh?
When selecting spinach, look for bright green leaves without any dark spots or wilting. Fresh spinach should feel crisp and have no signs of decay. If you notice any dark spots or yellowing, it s best to choose another bunch!