Meatless Friday: Baked Rigatoni with Spinach

For Meatless Friday, Barb Szyszkiewicz cooks up some comfort food that can be prepared ahead. Download our printable recipe card! 

Some of my favorite recipe ideas are born when I happen upon a recipe I’d saved for later — and then put my own spin on it. That’s what I did recently when I came across Barbara Stein’s recipe for Bow-Tie Lasagna. I’m not really a fan of the summer squash that recipe called for, but I did have a big tub of spinach in the fridge waiting to be used. The result was a recipe I’m willing to make, and eat, over and over again. Leftovers reheat well for lunches, and you can make the whole thing ahead and bake it later if you wish. I even tried freezing this, with excellent results.

Baked Rigatoni with Spinach

Makes 6 servings

Ingredients

12 oz small rigatoni (ziti, medium shells, and cavatappi work as well)
6 cups baby spinach
16 oz ricotta cheese
½ cup Parmesan cheese
1 cup mozzarella cheese, divided
½ tsp dried basil
¼ tsp dried oregano
salt and pepper to taste
1 egg
3 to 4 cups your favorite pasta sauce (I used homemade marinara)

Directions

1. Cook the pasta until it is al dente. While the pasta cooks, put the spinach into the colander. Reserve about ½ cup of pasta water, then carefully pour out the pasta into the colander over the spinach; the boiling water will wilt the spinach.
2. Preheat oven to 350.
3. Combine ricotta, Parmesan, half the mozzarella, seasonings, and egg in a bowl.
4. Return pasta and spinach to the pot and fold in the cheese mixture, along with about a cup of the pasta sauce.
5. Ladle a coating of sauce into the bottom of your baking dish, then add the pasta mixture. Top with remaining sauce (don’t neglect the edges!) and cover the pan.
6. Bake 30 minutes, then add remaining mozzarella. Cover it if you like the cheese melted but not browned (or leave it uncovered for a crispier top) and return to the oven for 15 more minutes or so.

To Make Ahead:

Complete steps 1 though 5 (omitting step 2). Refrigerate the casserole until ready to bake. Add 15 to 20 minutes to bake time at 350 and double-check that the center is hot before serving.

This can also be frozen; defrost the casserole and follow the directions above for baking.