Baked Spinach and Sun-Dried Tomato Rigatoni
Introduction
This cheesy baked rigatoni is loaded with creamy cheese sun-dried tomatoes and fresh spinach creating a hearty and satisfying dish. It’s perfect for a cozy dinner and can be made ahead of time for a quick meal. Serve it with garlic bread or a fresh salad for a complete meal
Prep & Cooking Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4-6
Ingredients
12 oz 340g rigatoni pasta
2 tbsp olive oil
3 cloves garlic minced
2 cups fresh spinach
½ cup sun-dried tomatoes chopped
2 cups heavy cream or half-and-half
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
½ cup ricotta cheese optional for extra creaminess
½ tsp salt
½ tsp black pepper
½ tsp red pepper flakes optional for spice
1 tsp Italian seasoning
Fresh basil for garnish
Instructions
Cook the Pasta
Bring a large pot of salted water to a boil and cook rigatoni until al dente about 2 minutes less than package instructions
Drain and set aside
Prepare the Sauce
In a large pan heat olive oil over medium heat
Add garlic and sauté for 1 minute until fragrant
Stir in spinach and cook until wilted about 2 minutes
Add sun-dried tomatoes and mix well
Make the Creamy Cheese Sauce
Pour in heavy cream stirring constantly
Add mozzarella Parmesan ricotta if using salt black pepper red pepper flakes and Italian seasoning
Stir until the cheese melts and the sauce thickens about 3 minutes
Combine and Bake
Add the cooked rigatoni to the sauce and mix until fully coated
Transfer everything to a greased 9×13-inch baking dish
Sprinkle extra mozzarella and Parmesan on top
Bake the Pasta
Preheat the oven to 375°F 190°C
Bake uncovered for 20-25 minutes until the cheese is bubbly and golden
Garnish and Serve
Let the pasta rest for 5 minutes before serving
Garnish with fresh basil and enjoy
Tips for the Best Baked Pasta
Make it Meatier Add grilled chicken Italian sausage or crispy bacon for extra protein
Vegetarian Twist Swap sun-dried tomatoes for roasted bell peppers or mushrooms
Gluten-Free Option Use gluten-free pasta and ensure all ingredients are gluten-free
Storage Store leftovers in the fridge for up to 3 days or freeze for later
Nutritional Information Per Serving
Approximate values based on 6 servings
Calories 480 kcal
Protein 18g
Carbs 52g
Fat 22g
Fiber 4g
Conclusion
This baked spinach and sun-dried tomato rigatoni is an easy yet indulgent dish that’s full of bold flavors and creamy textures. Whether you’re making it for a weeknight dinner or a special gathering it’s sure to be a hit