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    You are in: Home / Recipes / Baked Rigatoni With Spinach, Ricotta, and Fontina Recipe
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    Baked Rigatoni With Spinach, Ricotta, and Fontina

    Baked Rigatoni With Spinach, Ricotta, and Fontina. Photo by *Parsley*

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    10 mins

    35 mins

    lazyme's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat the oven to 450 degrees F.
    2. 2
      Oil a 9-by-13-inch baking dish.
    3. 3
      In a large pot of boiling, salted water, cook the rigatoni until almost done, about 12 minutes.
    4. 4
      Drain.
    5. 5
      Put the pasta in the prepared baking dish and toss with 1 tablespoon of the oil.
    6. 6
      Meanwhile, squeeze as much of the water as possible from the spinach.
    7. 7
      Put the spinach in a food processor and puree with the ricotta, 3 tablespoons of the Parmesan, the nutmeg, salt, and pepper.
    8. 8
      Stir in half the fontina.
    9. 9
      Stir the spinach mixture into the pasta.
    10. 10
      Top with the remaining fontina and Parmesan.
    11. 11
      Drizzle the remaining 2 tablespoons oil over the top.
    12. 12
      Bake the pasta until the top is golden brown, 15 to 20 minutes.
    13. 13
      VARIATION:.
    14. 14
      You can substitute another chunky pasta, such as penne rigate, penne, ziti, or fusilli. Boil all of these one or two minutes less.

    Ratings & Reviews:

    • on July 01, 2008

      55

      Followed the ingredients & directions right on down, but didn't squeeze out all the moisture from the spinach (The tip from another reviewer that the resulting puree was a bit too thick led me in that direction!), & the resulting puree came out just fine! Really enjoyed the blend of cheeses in this dish! Thanks for sharing the recipe! [Made & reviewed while touring Italy on Zaar's World Tour 4]

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 18, 2014

      25

      Followed directions and ingredient list exactly. This is incredibly bland and dry, not nearly worthy the effort. My entire family agreed. The comments already posted about adding tomato sauce or extra milk also would help if you are going to try it as that could at least help with the dryness.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 16, 2008

      55

      The flavors of this were superb!!! It was easy and quick to make, and the cheeses worked so well in it. One thing i will do next time, is before i put the last cheeses on, i will swirl some tomatoe sauce in it just to give it a litle moisture and since bechamel works well with canneloni, when a small amount of tomato sauce is added i think it will be a nice addition.. made for zwt4

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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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
    43%
    Total Fat 46.8 g
    72%
    Saturated Fat 22.5 g
    112%
    Cholesterol 213.3 mg
    71%
    Sodium 1057.1 mg
    44%
    Total Carbohydrate 89.5 g
    29%
    Dietary Fiber 6.2 g
    25%
    Sugars 3.9 g
    15%
    Protein 46.3 g
    92%

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