Spinach and Ricotta Rigatoni

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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!Toss rigatoni with spinach and ricotta mixture and some fresh mushrooms!

Toss rigatoni with spinach and ricotta mixture and some fresh mushrooms!
Cover with Parmesan cheese and olive oil before putting into the oven.

Cover with Parmesan cheese and olive oil before putting into the oven.

Golden brown and delicious.

Golden brown and delicious.

Spinach and Ricotta Rigatoni with Mushrooms

Spinach and Ricotta Rigatoni

Spinach and Ricotta Rigatoni

Spinach and Ricotta Rigatoni

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4
  • Difficulty: medium
  • Recipe type: Entree

Ingredients:

  • 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

Directions:

  1. Pre-heat oven to 350 degrees.
  2. Cook pasta in boiling, salted water for 10 – 12 minutes until al dente. Drain.
  3. Add pasta to a large bowl and toss with 1 tbsp. of the extra virgin olive oil. Set aside.
  4. 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.
  5. Add spinach and cheese mixture to pasta.
  6. Add mushrooms.
  7. Toss well until pasta is evenly coated.
  8. Pour pasta into a 13” x 9” casserole pan that has been sprayed with non-stick cooking spray.
  9. Evenly top with remaining Parmesan cheese and drizzle remaining olive oil over the top.
  10. Bake for 20 – 25 minutes until cheese is golden brown and pasta is hot throughout.
  11. Serve with warmed marinara sauce on the side.

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