This baked rigatoni is packed with delicious flavor and an easy way to use a whole Costco-sized package of spinach. The combination of tender rigatoni, melted fresh mozzarella, savory marinara, and bright spinach makes a comforting, family-friendly meal you’ll want to make again and again.
Notes:
For picky eaters, you can omit the spinach and the dish will still be tasty.
This recipe serves 8. Consider dividing it into two smaller 8×8-inch pans and freezing one for an easy future meal.
Recipe credit: @lisahb
Rigatoni with Spinach and Fresh Mozzarella
A simple, fresh twist on baked pasta: tender rigatoni tossed with spinach, marinara, and fresh mozzarella, then baked until bubbly.
Course: Main Dishes
Prep Time:
10 minutes
10 minutes
Servings: 1
Ingredients
- 1 pound rigatoni pasta cooked to al dente
- 1 pound fresh mozzarella
- 1 pound spinach chopped
- 1 medium yellow onion diced
- 2 T olive oil
- 2 cloves garlic, minced
- 1 jar marinara sauce
- 1/2 cup fresh Parmesan
- fresh basil, for garnish
Instructions
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Sauté the diced onion and minced garlic in 2 tablespoons of olive oil over medium heat until the onion is translucent.
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Add the chopped spinach and continue to sauté until wilted and any excess moisture has evaporated.
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Stir in 3/4 of the fresh mozzarella (cut into 1/2-inch chunks), the jar of marinara sauce, and the cooked rigatoni until everything is evenly combined.
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Transfer the mixture to a greased 9×13-inch baking dish and spread it evenly.
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Top with the remaining mozzarella and the fresh Parmesan.
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Bake in a preheated 350°F oven for 25 minutes, until the cheese is melted and bubbly.
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Let the casserole rest for about 5 minutes, then garnish with fresh basil and serve.