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Four Cheese Stuffed Baked Rigatoni with Spinach Alfredo Sauce

Baked Rigatoni is stuffed with four cheeses & herbs, then covered in a cheesy spinach alfredo sauce for a creamy, delicious pasta recipe!
Servings: 4 people
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Author: Whitney Bond
Course: Main Course
Cuisine: Italian

Ingredients

Spinach Alfredo Sauce

  • ½ cup butter
  • 3 cups baby spinach
  • 4 cloves garlic, crushed
  • 2 cups milk
  • 1 tsp sea salt
  • ½ tsp black pepper
  • 1 ½ cups parmesan cheese, grated
  • ½ cup ricotta cheese
  • ¼ cup asiago cheese, grated

Baked Four Cheese Stuffed Rigatoni

  • ½ lb rigatoni pasta
  • 2 tbsp mozzarella cheese, finely shredded
  • 2 tbsp parmesan cheese, finely grated
  • 2 tbsp asiago cheese, finely grated
  • 2 cups ricotta cheese
  • ¼ cup fresh basil
  • 1 tsp dried oregano
  • 1 tsp dried parsley

Instructions

  • Preheat the oven to 350°F.
  • Prepare the sauce by melting the butter in a large pot over medium-high heat.
  • Once the butter is melted, add the spinach.
  • Saute for 2-3 minutes then add the garlic and sauté for an additional minute.
  • Next add the milk, salt, pepper, parmesan, ricotta and asiago cheeses.
  • Whisk well and simmer on low for 15-20 minutes while preparing the pasta.
  • Begin by boiling a large pot of water and cooking the pasta for app. 10 minutes or just before al dente.
  • In a small bowl combine the mozzarella, parmesan, asiago, ricotta, basil, oregano and parsley.
  • Fill a pastry bag or Ziploc bag with with the cheese herb mixture. If you have a piping tip that’s the easiest way to do it. If not, simply cut a small hole in the corner of the bag.
  • Pipe the cheese mixture into the rigatoni pasta.
  • Pour half of the Spinach Alfredo Sauce into the bottom of an oven-safe baking dish.
  • In a circular motion, add the filled pasta noodles to the dish.
  • Pour the remaining sauce on top.
  • Grate on a little extra parmesan cheese.
  • Bake for 25-30 minutes.

Notes

  • I do not recommend freezing this recipe. Since the sauce is milk-based, it will separate when frozen.
  • Leftovers of the stuffed rigatoni can be stored in the refrigerator for up to 4 days. The leftovers can be reheated in a covered baking dish in the oven at 350°F for 15-20 minutes. Or on a plate in the microwave for 2-3 minutes.
  • If rigatoni can not be found, you can use ziti pasta. But just know that it will be slightly smaller and harder to fill. You could also use manicotti, which are much larger than rigatoni, but delicious when filled and cooked in a creamy sauce.
  • Do NOT use “stand and fill” Ziplock bags for piping the cheese mixture into the rigatoni. The bottom of the bag has a fold that allows it to stand for filling. This will inhibit you from being able to make a clean cut in the corner of the bag to pipe out the cheese filling.

Nutrition Facts

Serving 4gCalories 980kcal (49%)Carbohydrates 56g (19%)Protein 48g (96%)Fat 62g (95%)Saturated Fat 38g (190%)Cholesterol 190mg (63%)Sodium 1815mg (76%)Potassium 620mg (18%)Fiber 2g (8%)Sugar 8g (9%)Vitamin A 4210mg (84%)Vitamin C 7.5mg (9%)Calcium 1124mg (112%)Iron 2.5mg (14%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!