Baked Rigatoni with Spinach Pesto and Ricotta

This dish is a beautiful mix of creamy ricotta, fresh spinach pesto, and hearty pasta baked until lightly golden and bubbling. I love how it manages to be both comforting and fresh, combining the indulgence of baked pasta with the brightness of herbs and lemon.

Why You’ll Love This Recipe

I enjoy this recipe because it’s wholesome, full of greens, and incredibly easy to prepare. The spinach pesto gives a fresh, vibrant flavor that pairs perfectly with the creamy ricotta and tender rigatoni. The lemon juice adds just enough brightness to balance everything out. It’s one of those baked pastas that feels light enough for spring but cozy enough for any time of year.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
400 g rigatoni (gluten-free works well if preferred)
100 g washed, raw baby spinach
75 ml olive oil + some for drizzling
250 g ricotta cheese (you can also use a vegan soft cheese as an alternative)
Large bunch basil
Small bunch fresh parsley, chopped
100 g cooked peas
Juice ½ lemon
Salt and pepper

Directions

1. Preheat the oven to 375 °F (190 °C). Bring a large pot of salted water to a boil and cook the rigatoni according to the package instructions until al dente. Drain and set aside.
2. While the pasta cooks, prepare the spinach pesto. In a food processor or blender, add the spinach, basil, parsley, lemon juice, and 75 ml of olive oil. Blend until smooth, scraping down the sides as needed. Season with salt and pepper to taste.
3. In a large bowl, combine the cooked rigatoni, spinach pesto, cooked peas, and half of the ricotta. Mix gently until everything is evenly coated.
4. Transfer the mixture to a lightly oiled baking dish. Spoon the remaining ricotta on top in dollops and drizzle with a little extra olive oil.
5. Bake in the preheated oven for about 20–25 minutes, or until the top is slightly golden and the pasta is heated through.
6. Remove from the oven and let it sit for a few minutes before serving. Garnish with additional chopped parsley or a sprinkle of black pepper if desired.

Servings and Timing

This recipe serves 4 people.
Prep time: ~15 minutes
Cook and bake time: ~25 minutes
Total time: approximately 40 minutes.

Variations

• Add cheese: Sprinkle grated Parmesan or mozzarella on top before baking for a more golden, cheesy crust.
• Go vegan: Use vegan ricotta or a creamy cashew-based cheese and omit dairy cheeses completely.
• Add extra greens: You can add kale or rocket (arugula) to the pesto for more depth.
• Boost protein: Stir in cooked chicken, chickpeas, or tofu cubes.
• Citrus twist: Add lemon zest in addition to the juice for an even brighter flavour.

Storage/Reheating

• Storage: Once cooled, I store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: I reheat individual portions in the microwave for 1–2 minutes or the whole dish in a preheated oven (180 °C / 350 °F) for about 15 minutes until warmed through.
• Freezing: This pasta freezes well. I let it cool completely, cover tightly, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I make the pesto ahead of time?

Yes—I often make the spinach pesto a day ahead and store it in the fridge in an airtight container. Just give it a stir before mixing it with the pasta.

Can I use other pasta shapes?

Absolutely. Penne, fusilli, or ziti all work well—anything that holds sauce nicely.

How can I make it more saucy?

If you like a creamier bake, stir a few tablespoons of pasta cooking water or a splash of cream into the mixture before baking.

Can I use frozen spinach?

Yes—just thaw and squeeze out the excess water before blending it into the pesto.

What can I serve this with?

I serve it with a green salad or roasted vegetables on the side for a complete meal.

Is it possible to skip baking and just serve it as a pasta dish?

Definitely. You can skip the oven step and serve it straight after mixing—it will be a fresh, vibrant pasta instead of a baked one.

How do I make it nutty?

Add a handful of toasted pine nuts, walnuts, or almonds to the pesto blend for extra richness.

Can I make it gluten-free?

Yes—just use gluten-free rigatoni or another gluten-free pasta.

How long does homemade pesto last?

Stored in a jar with a thin layer of olive oil on top, it lasts up to 5 days in the fridge.

Can I add more vegetables?

Absolutely. Roasted zucchini, cherry tomatoes, or bell peppers taste wonderful in this dish.

Conclusion

I love this baked rigatoni with spinach pesto and ricotta because it’s vibrant, creamy, and comforting all at once. The freshness of the herbs and spinach, the tang of lemon, and the creaminess of ricotta make it a dish I come back to again and again. It’s perfect for a weeknight dinner, yet elegant enough to serve when I have guests over.

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