Baked Rigatoni with Spinach Ricotta and Fontina
From mountainmama 15 years ago
- 20 minutes to make
- Serves 4
This baked pasta is fast because there's nothing to stuff. The filling is simply tossed with cooked rigatoni that's then topped with fontina and baked to a golden brown.
Ingredients
- 1 pound rigatoni shopping list
- 3 tablespoons olive oil shopping list
- 1 10-ounce package frozen spinach, thawed shopping list
- 2 cups (about 1 pound) ricotta cheese shopping list
- 5 tablespoons grated parmesan cheese shopping list
- 1/2 teaspoon grated nutmeg shopping list
- 3/4 teaspoon salt shopping list
- 1/4 teaspoon fresh-ground black pepper shopping list
- 6 ounces Fontina cheese, grated (about 1 1/2 cups) shopping list
How to make it
- Heat the oven to 450 degrees F. Oil a 9-by-13-inch baking dish.
- In a large pot of boiling, salted water, cook the rigatoni until almost done, about 12 minutes. Drain. Put the pasta in the prepared baking dish and toss with 1 tablespoon of the oil.
- Meanwhile, squeeze as much of the water as possible from the spinach. Put the spinach in a food processor and puree with the ricotta, 3 tablespoons of the Parmesan, the nutmeg, salt, and pepper. Stir in half the fontina.
- Stir the spinach mixture into the pasta. Top with the remaining fontina and Parmesan. Drizzle the remaining 2 tablespoons oil over the top. Bake the pasta until the top is golden brown, 15 to 20 minutes.
- NOTE: You can substitute another chunky pasta, such as penne rigate, penne, ziti, or fusilli. Boil all of these one or two minutes less.
- We just love Rigatoni in this family. We are pasta lovers!
People Who Like This Dish 2
- marthabenoit Edinboro, PA
- greekgirrrl Long Island, NY
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