Baked Rigatoni with Spinach Ricotta and Fontina
From sufia 14 years ago
- 15 minutes to make
- Serves 4
A quick take on spinach and ricotta cannelloni, 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.
- Variation
- You can substitute another chunky pasta, such as penne rigate, penne, ziti, or fusilli. Boil all of these one or two minutes less.
People Who Like This Dish 5
- sparow64 Sweetwater, TN
- lizzconn Naas Co Kildare, IE
- crazeecndn Edmonton, CA
- lycett CANYON COUNTRY, CA
- unicorn4 Melbourne, AU
- sufia JP, INDIA
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