Cart | Track Order | Help
  Recipes Main | Advanced Search | Browse Recipes | Quick and Easy | Fresh and Light | Desserts | Holidays and Parties | Glossary
POPULAR SEARCHES: BROWSE:  Recipes | Collections | Menus
Explore Recipes
Recipes Main
Advanced Search
Browse Recipes
Quick and Easy
Fresh and Light
Desserts
Holidays and Parties
Submit a Recipe
Glossary
Celebrity Kitchen
Related Content
Find Similar Recipes >
Recently Viewed
Recipes
Oven Baked Honey Mus...
Spotlight On
Holiday Recipe Ideas for GE Appliances only at Walmart
Chinet sponsors easy Easy Holiday Appetizer recipes
Pot Roast & more comfort recipes from High Plains Bison
Try Holiday Party Recipes from Pillsbury Crescents
Holiday Almond Recipes: Add almonds to delicious holiday treats.
Home > Recipes > Recipe

Baked Rigatoni with Spinach, Ricotta, and Fontina

   Print Full 
Source: Quick from Scratch - Herbs
Recipe Reviews Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: Ratings: 9 Reviews: 9 See Reviews
Rate/Review this Recipe
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
Part of These Recipe Collections Find Similar Recipes »
Fill Up With Casseroles
Nutrition Facts per Serving
Yield: Serves 4
Calories: 872
Fat. Total: 38g
Fiber: 6g
Carbohydrates, Total: 92g
Sodium: 1122mg
% Cal. from Fat: 39%
Cholesterol: 90mg
Protein: 44g
Spotlight Recipe Review See all 9 reviews »

Rating:
by: jose, -- Reviewed: 04/21/2009
great! See all of jose's reviews »
best rigatoni i've had in a while
39 people gave this Cheers. Click here to Cheer this review. Report Violation
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
 Most Popular...
Recipes Keywords Collections
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 
Ordering: Cart/ Checkout | Track Order | Gift Cards | Shipping Info | Return Policy | Security
Contact: Email Us | Call Us Toll-Free | More Help
Members: Sign In/Out | Account & Orders | Saved Recipes | Product Reviews | Wish List | Newsletters | Unsubscribe
Web Site: Shop |  Special Values | Gift Ideas | Wedding Registry | Recipes & More | Community | Site Map
©1998 - 2009 Cooking.com |  About Us | Terms of Use | Privacy | Recent Awards | Jobs | Affiliates | Advertising
Share this Page
EatingWell Magazine - free trial issue! Click for details.