Four Cheese Stuffed Baked Rigatoni with Spinach Alfredo Sauce

Four Cheese Stuffed Baked Rigatoni Recipe

This dish is creamy, cheesy amazingness all combined in one pan that will take you straight to delicious-town!

Four Cheese Stuffed Baked Rigatoni with Spinach Alfredo Sauce

I can honestly say that this might be the best thing I’ve ever made. It ranks right up there with Coffee Crusted Tri Tip and Nutella Chocolate Chip Cookies.

Four Cheese Stuffed Baked Rigatoni Recipe

I made this dish last week and literally could not put my fork down after the first bite. It is melt-in-your-mouth cheesy heaven on a fork. If you’re a fan of cheese, this is the dish for you! Did I mention the cheesiness of this dish? So cheese-ily amazing!

Four Cheese Stuffed Baked Rigatoni Ingredients

Ingredients

Spinach Alfredo Sauce

  • ½ cup (1 stick) butter
  • 3 cups baby spinach
  • 4 cloves garlic (crushed)
  • 2 cups soy 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 Filled 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

Preheat the oven to 350°.

Prepare the sauce by melting the butter in a large pot over medium-high heat.

Spinach Alfredo Sauce Recipe

Once the butter is melted, add the spinach.

Spinach Alfredo Sauce Recipe

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.

Spinach Alfredo Sauce Recipe

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.

Cheese Filled Rigatoni

In a small bowl combine the mozzarella, parmesan, asiago, ricotta, basil, oregano and parsley.

Cheese Filled Rigatoni

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.

Cheese Filled Rigatoni

Pipe the cheese mixture into the rigatoni pasta noodles.

Cheese Filled Rigatoni

Cheesy filled pasta, my favorite!

Pour half of the Spinach Alfredo Sauce into the bottom of an oven-safe baking dish.

Spinach Alfredo Sauce

In a circular motion, add the filled pasta noodles to the pan.

Cheese Filled Baked Rigatoni

Pour the remaining sauce on top.

Baked Rigatoni with Spinach Alfredo Sauce

Grate on a little extra parmesan cheese… if you’re feeling cheese crazy (as obviously I was when preparing this dish!)

Bake for 25-30 minutes.

Baked Rigatoni with Spinach Alfredo Sauce

Then dig in to the creamiest baked pasta dish you’ve ever eaten!

Four Cheese Filled Baked Rigatoni Recipe

Looking for more great vegetarian recipes? Check out over 100 of them on LLB’s “Vegetarian Adventures” Pinterest Board!

Four Cheese Filled Rigatoni with Spinach Alfredo Sauce

♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: Use gluten-free pasta to make this recipe gluten-free.

Four Cheese Stuffed Baked Rigatoni with Spinach Alfredo Sauce

Prep Time: 30 minutes

Cook Time: 30 minutes

Serving Size: 4

Four Cheese Stuffed Baked Rigatoni with Spinach Alfredo Sauce

Ingredients

    Spinach Alfredo Sauce
  • ½ cup (1 stick) butter
  • 3 cups baby spinach
  • 4 cloves garlic (crushed)
  • 2 cups soy 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 Filled 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

  1. Preheat the oven to 350°.
  2. Prepare the sauce by melting the butter in a large pot over medium-high heat.
  3. Once the butter is melted, add the spinach.
  4. Saute for 2-3 minutes then add the garlic and sauté for an additional minute.
  5. Next add the milk, salt, pepper, parmesan, ricotta and asiago cheeses.
  6. Whisk well and simmer on low for 15-20 minutes while preparing the pasta.
  7. Begin by boiling a large pot of water and cooking the pasta for app. 10 minutes or just before al dente.
  8. In a small bowl combine the mozzarella, parmesan, asiago, ricotta, basil, oregano and parsley.
  9. 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.
  10. Pipe the cheese mixture into the rigatoni pasta.
  11. Pour half of the Spinach Alfredo Sauce into the bottom of an oven-safe baking dish.
  12. In a circular motion, add the filled pasta noodles to the dish.
  13. Pour the remaining sauce on top.
  14. Grate on a little extra parmesan cheese.
  15. Bake for 25-30 minutes.
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