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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

    Average Rating:

    5 Total Reviews

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    • on July 01, 2008

      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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    • on January 18, 2014

      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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    • on June 16, 2008

      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
    • on June 03, 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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    • on April 02, 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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    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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