BAKED RIGATONI WITH SPINACH RICOTTA AND FONTINA RECIPES

BAKED RIGATONI WITH SPINACH, RICOTTA, AND FONTINA RECIPE ...

Baked Rigatoni with Spinach, Ricotta, and Fontina Recipe ... image

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.Plus: More Pasta Recipes and Tips

Provided by Food & Wine

Yield 4

Number Of Ingredients 9

Ingredients

1 pound rigatoni
3 tablespoons olive oil
1 10-ounce package frozen spinach, thawed
2 cups (about 1 pound) ricotta
5 tablespoons grated Parmesan
1/2 teaspoon grated nutmeg
3/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
6 ounces fontina, grated (about 1 1/2 cups)

Steps:

Heat the oven to 450°. 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.

BAKED RIGATONI WITH SPINACH, RICOTTA, AND FONTINA RECIPE ...

Baked Rigatoni With Spinach, Ricotta, and Fontina Recipe ... image

I found this in an old issue of Food and Wine. It sounds quick and good. Here's how the magazine describes it. 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.

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb rigatoni pasta
3 tablespoons olive oil
1 (10 ounce) package frozen spinach, thawed
2 cups ricotta cheese (about 1 pound)
5 tablespoons parmesan cheese, grated
1/2 teaspoon nutmeg, grated
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
6 ounces Fontina cheese, grated (about 1 1/2 cups)

Steps:

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.

Nutrition Facts : Calories 959.7, FatContent 46.9, SaturatedFatContent 22.5, CholesterolContent 213.3, SodiumContent 1057.2, CarbohydrateContent 89.5, FiberContent 6.3, SugarContent 4, ProteinContent 46.4

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