Baked Seafood Rigatoni Recipe
Cream sauce with spinach, baby shrimp, bay scallops and fresh ricotta smothered with mozzarella cheese.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Pasta
Preheat your oven to 375°F (190°C). Cook the rigatoni pasta according to package instructions until al dente. Drain and set aside.
- 2
Cook the Seafood
In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add the baby shrimp and bay scallops, cooking for 3-4 minutes until they are just cooked through. Remove from heat.
- 3
Make the Cream Sauce
In the same skillet, add the heavy cream and bring to a gentle simmer. Stir in the ricotta cheese until smooth. Add salt and black pepper to taste. Fold in the fresh spinach and cook until wilted.
- 4
Combine and Assemble
In a large mixing bowl, combine the cooked rigatoni, seafood mixture, and cream sauce. Mix well to ensure everything is evenly coated. Transfer the mixture to a greased baking dish.
- 5
Add Cheese and Bake
Top the pasta with mozzarella cheese and grated Parmesan cheese. Bake in the preheated oven for about 25-30 minutes, or until the cheese is bubbly and golden brown.
- 6
Serve
Remove from the oven and let it cool for a few minutes before serving. Enjoy your baked seafood rigatoni!
