Description
12 oz rigatoni pasta
2 cups fresh spinach, chopped
1 1/2 cups ricotta cheese
1 1/2 cups marinara sauce
1/2 cup mozzarella cheese, shredded
1/4 cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
1 teaspoon dried oregano
Salt and black pepper, to taste
1 tablespoon olive oil
Directions
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Cook rigatoni pasta according to package instructions until al dente. Drain and set aside.
In a skillet, heat olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant.
Add chopped spinach to the skillet and cook for 2-3 minutes until wilted. Remove from heat and set aside.
In a large bowl, combine ricotta cheese, egg, oregano, salt, and black pepper. Stir in cooked spinach and mix well.
Toss the cooked rigatoni with marinara sauce and ricotta-spinach mixture until evenly combined.
Transfer the pasta mixture into the prepared baking dish and top with mozzarella and Parmesan cheese.
Bake for 20-25 minutes, or until the cheese is melted and golden.
Serve hot and enjoy!
Prep Time: 10 minutes, Cooking Time: 25 minutes, Total Time: 35 minutes, Kcal: 450 per serving, Servings: 4
