A quicker and just as delicious take on stuffed shells! For this recipe, I took the usual stuffed shell filling of ricotta cheese and blended it with spinach, cheese and olive oil, which clung to the rigatoni like pesto. I threw it all in a casserole dish, topped it with more cheese and 20 minutes later I had a golden brown layer protecting the creamy and cheesy pasta underneath. Make a quick salad and if you’re really hungry my Cheesy Garlic French Bread to go along with this pasta and it sounds like an awesome Sunday dinner to me – even if it’s only Wednesday!
Spinach and Ricotta Rigatoni
- 1/2 of a one pound box of rigatoni
- 3 tbsp. extra virgin olive oil, separated into 1 tbsp. and 2 tbsp.
- 1 box (10 ounce) frozen chopped spinach, thawed
- 1/2 cup milk
- 3 cloves garlic, roughly chopped
- 2 cups ricotta cheese
- 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1/2 cup sliced white mushrooms
- 2 cups shredded Parmesan cheese
- Marinara Sauce, for serving
- Pre-heat oven to 350 degrees.
- Cook pasta in boiling, salted water for 10 – 12 minutes until al dente. Drain.
- Add pasta to a large bowl and toss with 1 tbsp. of the extra virgin olive oil. Set aside.
- Add spinach, milk, garlic, ricotta cheese, salt, pepper and a 1/2 cup of the Parmesan cheese to a food processor or blender. Blend until well combined and smooth.
- Add spinach and cheese mixture to pasta.
- Add mushrooms.
- Toss well until pasta is evenly coated.
- Pour pasta into a 13” x 9” casserole pan that has been sprayed with non-stick cooking spray.
- Evenly top with remaining Parmesan cheese and drizzle remaining olive oil over the top.
- Bake for 20 – 25 minutes until cheese is golden brown and pasta is hot throughout.
- Serve with warmed marinara sauce on the side.