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Baked Rigatoni with Spinach, Ricotta, and Fontina Recipe
Source: Quick from Scratch - Herbs
Serves 4
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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.
WINE RECOMMENDATION
A delicately flavored white such as Orvieto will complement the mild ricotta nicely. And, because Orvieto is not oaky, the wine has no bitter tannin to clash with the slightly bitter spinach and nutmeg.
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RECIPE INGREDIENTS
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1 pound rigatoni
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3 tablespoons olive oil
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1 10-ounce package frozen spinach, thawed
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2 cups (about 1 pound) ricotta cheese
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5 tablespoons grated Parmesan cheese
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1/2 teaspoon grated nutmeg
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3/4 teaspoon salt
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1/4 teaspoon fresh-ground black pepper
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6 ounces fontina cheese, grated (about 1 1/2 cups)
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| RECIPE METHOD
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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.
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| Nutrition Facts |
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Serves 4
Facts per Serving
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| Calories: |
872 |
Fat, Total: |
38g |
Carbohydrates, Total: |
92g |
| Cholesterol: |
90mg |
Sodium: |
1122mg |
Protein: |
44g |
| Fiber: |
6g |
% Cal. from Fat: |
39% |
% Cal. from Carbs: |
42% |
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 | Average Rating 
| From 5 review(s)
80% would make this dish again | |
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| | | Reviewed by Emily from Alpharetta, GA |  |  Would not make this dish again | Apr. 25, 2008 | |
I just found this to be a bit dry. I saved some for later, and when reheating, added a little milk in the saucepan which improved it somewhat. The flavors are very good, the texture, not so much.
| |  | | Reviewed by Sandra Lynn from New Carrollton, MD |  |  Would make this dish again | Mar. 7, 2008 | |
wow.. taste soooo good... would love make this dish again... thumb up
| | | | Reviewed by christine from , | | Would make this dish again | Feb. 21, 2008 | |
Very easy and good. I used frozen chopped spinach instead of the whole leaf frozen spinach, so no problem mixing everything together. Regarding the other reviewer's comment that this dish is healthy, at 872 calories, 38 grams of fat and 1122 grams of sodium per serving, healthy it is not. I cut down the fat by using fat free ricotta cheese.
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