Rigatoni & Spinach Marinara
3 easy steps to a delicious dinner
- Eggs
- Wheat
- Soy
- Milk
This pasta dish is as comforting and satisfying as it is quick and simple to make. You’ll simmer fresh rigatoni in a tangy, garlicky marinara sauce, then add fresh spinach that wilts in perfectly. Finish with a dollop of creamy ricotta cheese and a sprinkle of chili flakes, and serve with buttery ciabatta toast for dunking.
Ingredients
14 ounce
Marinara Sauce
1 teaspoon
Garlic Powder
7 ounce
Fresh Rigatoni Pasta
(Contains: Eggs, Wheat)
5 ounce
Spinach
1 unit
Ciabatta Bread
(Contains: Wheat, Soy)
1 teaspoon
Chili Flakes
4 ounce
Ricotta Cheese
(Contains: Milk)
Not included in your delivery
Salt
Pepper
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Bring 1 TBSP butter (2 TBSP for 4 servings) to room temperature. Wash and dry produce. • In a large pot, combine marinara sauce, garlic powder, 11⁄4 cups water (2 cups for 4), and a pinch of salt. Cover and bring to a boil over high heat. • Add rigatoni and cook, stirring frequently, until sauce has thickened, 5 minutes.
• Add spinach to pot with rigatoni; stir to combine. • Cover and cook, stirring occasionally, until spinach is wilted and rigatoni is al dente, 1-2 minutes more. Taste and season with salt and pepper if desired. TIP: If sauce seems too thick, stir in a splash of water.
• Meanwhile, halve ciabatta; toast until golden brown. Spread cut sides of ciabatta with softened butter. Slice each ciabatta half on a diagonal to create triangles. • Divide pasta between shallow bowls. Top with a dollop of ricotta; season ricotta with a pinch of salt and pepper. Sprinkle pasta with as many chili flakes as you like. Serve with ciabatta toast on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Some found it bland; others enjoyed the tangy marinara. Consider adding extra herbs or spices for deeper flavor 🍲.
- Ease of prep: Quick and simple to make, with many appreciating the one-pot cooking method and short prep time.
- Suggestions: Try reducing sauce longer for thicker consistency; add mushrooms, zucchini, or protein for more substance and flavor.
- Leftovers: Pasta texture deteriorates when reheated; best enjoyed fresh. Some found portions small for 4 servings.
- Pasta texture: Many disliked the pre-cooked rigatoni's gummy texture. Consider cooking dried pasta separately for better results.
Reviews from our home cooks
Delicious. I must try to keep myself from ordering this too often! While the amount of spinach appeared too much, it wilted down to the perfect amount. Ciabatta bread was very fresh, as were all the ingredients. Really, really appreciated the pre-cooked pasta; that was a treat.
This was AMAZING! So fresh soo flavororful! My husband doesn't eat spinach, but he ate this! And loved it! You guys rocked it on this recipe!
LOVE this recipe! Great flavors, easy to cook, and the ricotta really pulls it all together!
How easy was this to make and delicious as well. Hope to have it again.
I'm not too into pasta, but gave this meal a try and it was great. I sopped up the plate with the ciabatta to finish it off.
Easy and sauce is really just right. Not too sweet and not too overpowering.
This was excellent. The rigatoni is like homemade rigatoni made from fresh pasta dough so the rigatoni after cooked is not like a store-bought rigatoni. It's more homemade than anything else and in tasting it and enjoying it you must remember that.
There was not enough pasta for 4 people. I added another box of rigatoni and all of the ricotta so that it was more like a creamy marinara. My kids loved it, but because I had to add more pasta, I gave it a three.
Never cooked pasta in marinara sauce but worked out great. Small quantity. Should have something with it, like a salad. Not enough food. Your meals are getting skimpy even for two people
This is a good, very easy recipe when you don't have time. The bread would be better with garlic added to the butter.
