BAKED RIGATONI WITH SPINACH, RICOTTA, AND FONTINA
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.
Provided by lazyme
Categories Spinach
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
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.
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contemporary psc
[email protected]I would not recommend this recipe to anyone.
Mbali Mamba
[email protected]This recipe is not worth trying. It's a waste of time and money.
Harley Wrethman
[email protected]I followed the recipe exactly and it turned out terrible. I'm not sure what I did wrong.
Nepali Hami
[email protected]This recipe was a disaster. The pasta was overcooked and the cheese was rubbery.
Lily Karim
[email protected]I found this recipe to be a bit bland. I added some extra garlic and Italian seasoning, and it was much better.
Alyah Fox
[email protected]I'm not sure why this recipe is called baked rigatoni. It's more like a lasagna.
Ezna Magar
[email protected]This recipe is a great way to get kids to eat their vegetables.
ucv paperlayers
[email protected]I love that this dish can be made ahead of time. It's perfect for busy weeknights.
Uzzal Dev
[email protected]This dish is so cheesy and gooey. It's perfect for a comfort food meal.
Muttakin Ahmed
[email protected]This recipe is a great way to use up leftover spinach and ricotta cheese.
Riya Tisha
[email protected]I love how versatile this recipe is. I've made it with different types of cheese and vegetables, and it's always delicious.
Kaissar wagih
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Rana Zaheer
[email protected]I'm not a big fan of spinach, but I really enjoyed this dish. The cheese and sauce were so flavorful that I didn't even notice the spinach.
AQeeD KHasKHeLy
[email protected]I made this dish for a potluck and it was a huge success. Everyone loved it!
Jana Taher
[email protected]This recipe is a keeper! It's now one of my go-to dishes for a quick and easy meal.
Casey F
[email protected]I followed the recipe exactly and it turned out great. The flavors were amazing and the pasta was cooked perfectly.
Stealthhound
[email protected]My family loved this dish! It was easy to make and so delicious.
Shani Bhatti
[email protected]This baked rigatoni was a hit! The spinach, ricotta, and fontina cheeses were perfectly balanced, and the pasta was cooked to perfection.