Baked Ricotta And Spinach Rigatoni Recipe

Ingredients for Baked Ricotta And Spinach Rigatoni

• Rigatoni Pasta
• Olive Oil
• Butter
• Shallot
• Garlic Cloves
• All Purpose Flour
• White Wine
• Milk
• Ground Nutmeg
• Salt
• Ground Black Pepper
• Baby Spinach
• 15 ounces ricotta cheese
• Eggs
• Mozzarella Cheese

How to Make Baked Ricotta And Spinach Rigatoni

1. Preheat oven to 375°F (190°C).
2. Cook rigatoni according to package directions until al dente. Drain and set aside.
3. While pasta cooks, heat a tablespoon of olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant (about 30 seconds).
4. Add crushed tomatoes, oregano, salt, and pepper. Simmer for 10 minutes, stirring occasionally.
5. In a large bowl, combine ricotta cheese, eggs, Parmesan cheese, half of the mozzarella cheese, and chopped basil. Season with salt and pepper to taste.
6. Add the cooked spinach to the ricotta mixture and stir to combine.
7. Gently fold the cooked rigatoni and tomato sauce into the ricotta mixture.
8. Pour the mixture into a greased 9x13 inch baking dish.
9. Top with the remaining mozzarella cheese.
10. Bake for 25-30 minutes, or until golden brown and bubbly.
11. Let stand for 10 minutes before serving.