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.
My Private Note
Units: US | Metric
- 1Heat the oven to 450 degrees F.
- 2Oil a 9-by-13-inch baking dish.
- 3In a large pot of boiling, salted water, cook the rigatoni until almost done, about 12 minutes.
- 5Put the pasta in the prepared baking dish and toss with 1 tablespoon of the oil.
- 6Meanwhile, squeeze as much of the water as possible from the spinach.
- 7Put the spinach in a food processor and puree with the ricotta, 3 tablespoons of the Parmesan, the nutmeg, salt, and pepper.
- 8Stir in half the fontina.
- 9Stir the spinach mixture into the pasta.
- 10Top with the remaining fontina and Parmesan.
- 11Drizzle the remaining 2 tablespoons oil over the top.
- 12Bake the pasta until the top is golden brown, 15 to 20 minutes.
- 14You 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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Nutritional Facts for Baked Rigatoni With Spinach, Ricotta, and Fontina
Serving Size: 1 (375 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 959.7
- Calories from Fat 421
- Total Fat 46.8 g
- Saturated Fat 22.5 g
- Cholesterol 213.3 mg
- Sodium 1057.1 mg
- Total Carbohydrate 89.5 g
- Dietary Fiber 6.2 g
- Sugars 3.9 g
- Protein 46.3 g