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1/3 Photos of 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.
Units: US | Metric
Serving Size: 1 (375 g)
Servings Per Recipe: 4