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Baked Rigatoni with Spinach, Ricotta, and Fontina

Source: Quick from Scratch - Herbs
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Rating: 3   Reviews: 28 See Reviews
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Active Time:  15 Minutes
Total Time:  30 Minutes
  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.
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
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.


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 »
 Rigatoni: Al Dente Pasta Lovers' Favorite
 Primo Pasta Bakes
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 28 reviews »

Rating: 5
by: Judy, PA Reviewed: 10/30/2008
Judy, Bellefonte, PA
It was delicious! I used half sharp cheddar cheese and half fontina cheese. I roasted cherry tomatoes with olive oil and salt and pepper, then put these on top of the casserole before baking! The tomatoes really added a nice layer of flavor to the casserole.
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