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Rigatoni with Creamy Spinach and Ricotta

This easy and delicious rigatoni dish combines creamy ricotta, fresh spinach, and a rich sauce, making it perfect for a quick weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 pound rigatoni pasta The star of the show!
  • 2 cups fresh spinach For that gorgeous green color and nutrients.
  • 1 cup ricotta cheese Creamy, dreamy, and oh-so-tasty.
  • 1/2 cup grated Parmesan cheese Because everything’s better with cheese, right?
  • 1 cup heavy cream Rich and luscious, the true hero of this dish.
  • 2 cloves garlic, minced A flavor explosion waiting to happen!
  • to taste Salt and pepper Those magic words that make everything pop.

Method
 

Cooking
  1. In a large pot, bring salted water to a boil. Cook the rigatoni according to package instructions until al dente. Drain and set aside (but don’t forget to save a cup of that pasta water).
  2. In a large skillet, melt a bit of butter (or olive oil) over medium heat. Add the minced garlic and sauté until it’s fragrant and golden, about 1 minute.
  3. Pour in the heavy cream. Stir in the ricotta, and let it simmer gently for about 5 minutes.
  4. Toss in the fresh spinach, stirring until it wilts and becomes vibrant, about 2-3 minutes. Then, sprinkle in the Parmesan cheese and season with salt and pepper to taste. If it’s a little thick, add a splash of reserved pasta water until it reaches your desired consistency.
  5. Add the cooked rigatoni to the skillet, tossing everything together until the pasta is coated in the creamy sauce.

Notes

If your sauce looks a little lumpy, it’s all part of the magic! Add crushed red pepper flakes for extra kick. This recipe is flexible—swap spinach for kale or add cherry tomatoes.