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Rigatoni al Forno with Spinach & Ricotta | Creamy Baked
(0)
35 min
Under an hour
Gurkerl Küche
Ein wärmender Herbstklassiker aus der italienischen Küche: Saftige Rigatoni treffen auf zarten Blattspinat und cremige Ricotta, verfeinert mit feiner Muskatnuss und im Backrohr mit goldbraunem Mozzarella überbacken. Ein herrlich cremiger Auflauf für die ganze Familie!
Ingredients
Preparation method
Preparation & cooking pasta
Preheat the oven to 200 °C top/bottom heat (180 °C convection). Bring a large pot of generously salted water to a boil and cook the rigatoni al dente, about 2–3 minutes shorter than the package instructions. Then drain, reserving some of the pasta cooking water.
Preparing the spinach-ricotta mixture
Peel and finely chop the onion and garlic. Heat the olive oil in a wide pan and sauté the diced onion and garlic until translucent. Add the fresh leaf spinach in batches and allow it to wilt. Season with salt, pepper, and a pinch of grated nutmeg.
Reduce the heat, then stir the ricotta and half of the grated Parmesan into the spinach. If needed, add 2–3 tbsp of the reserved pasta water until a smooth, creamy sauce forms. Fold in the cooked rigatoni and mix everything well.
Chef's tip
For an extra nutty flavor, you can sprinkle a handful of toasted pine nuts or walnuts over the casserole before baking.
If there are any leftovers, the pasta al forno also tastes fantastic reheated in the oven or in a pan the next day.
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