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Baked Rigatoni with Spinach, Ricotta, and Fontina

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Source: Quick from Scratch - Herbs

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Ratings: 9

Reviews: 9 See Reviews

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Active Time:  15 Minutes
Total Time:  30 Minutes
Yield:  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.

RECIPE INGREDIENTS

1 pound rigatoni

3 tablespoons olive oil

1 10-ounce package frozen spinach, thawed

2 cups (about 1 pound) ricotta cheese

5 tablespoons grated Parmesan cheese

1/2 teaspoon grated nutmeg

3/4 teaspoon salt

1/4 teaspoon fresh-ground black pepper

6 ounces fontina cheese, grated (about 1 1/2 cups)

Baked Rigatoni with Spinach, Ricotta, and Fontina Recipe at Cooking.com

DIRECTIONS

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.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008

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Nutrition Facts per Serving
Yield: Serves 4

Calories:

872

Fat. Total:

38g

Fiber:

Carbohydrates, Total:

92g

Sodium:

1122mg

% Cal. from Fat:

39%

Cholesterol:

90mg

Protein:

44g

Spotlight Recipe Review

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Rating:

by: jose, --

Reviewed: 04/21/2009

great!

See all of jose's reviews »

best rigatoni i've had in a while

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35 people gave this Cheers. Click here to Cheer this review.

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