5 Reviews

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]

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Sydney Mike July 01, 2008

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.

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ryankyle January 18, 2014

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

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MarraMamba June 16, 2008

This very green pasta dish has an excellent mild flavor. I used low-fat ricotta and it worked well. The nutmeg flavor combines very well with the ricotta; don't leave it out! As I pureed the spinach and ricotta, it seemed way to thick and "pasty." I added some milk to help thin it out and I'm very glad I did. I may even use more milk (or cream!) next time. Thanx for sharing this great dish.

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*Parsley* June 03, 2008

This was a wonderful comfort dish!! Did use some fresh spinach instead of frozen that I chopped raw and added to the ricotta cheese (light). It makes green pasta - but it is DELISH!! Thanks lazyme! :)

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Redsie April 02, 2008
Baked Rigatoni With Spinach, Ricotta, and Fontina