Ingredients

How to make it

  • Heat the oven to 450 degrees F. Spray a 9-by-13-inch baking dish with Pam.
  • 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.

Reviews & Comments 2

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    " It was excellent "
    momo_55grandma ate it and said...
    wow! picture perfect wonderful recipe high5 great post
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    " It was excellent "
    mrsc543 ate it and said...
    I love this quick take on canneloni. Sounds fabulous! A big 5 from me!
    Was this review helpful? Yes Flag

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