Baked Ricotta and Spinach Rigatoni

I originally made this recipe using a homemade bechamel sauce. Using a jar of alfredo makes this recipe almost too easy!

Baked Ricotta and Spinach Rigatoni

1 pound rigatoni
1 large jar alfredo sauce
1/8 teaspoon ground nutmeg
Sea salt and freshly ground black pepper
2 (10-ounce) packages frozen chopped spinach, thawed and squeezed of excess water
2 cups ricotta cheese
2 eggs, lightly beaten
8 ounces smoked or fresh mozzarella, grated

Preheat the oven to 350 degrees F.

Cook rigatoni for 5 minutes in a pot of boiling, salted water. Drain and toss with 1 tablespoon olive oil. Set aside.

Pour jar of alfredo into a large bowl and add the spinach, ricotta, and eggs. Season with nutmeg, salt, and pepper. Mix in rigatoni and transfer to a greased 9 by13-inch baking dish. Top with grated mozzarella. Cover loosely with aluminum foil and bake for 40 minutes. Remove foil and bake an additional 20 minutes, or until cheese is lightly browned on top, the center is no longer runny, and the sides are bubbly.

You could also substitute broccoli for the spinach if your kids prefer a different vegetable.

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