Baked Rigatoni With Spinach, Ricotta, and Fontina

Recipe by lazyme
READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the oven to 450 degrees F.
  • Oil a 9-by-13-inch baking dish.
  • In a large pot of boiling, salted water, cook the rigatoni until almost done, about 12 minutes.
  • Drain.
  • Put the pasta in the prepared baking dish and toss with 1 tablespoon of the oil.
  • Meanwhile, squeeze as much of the water as possible from the spinach.
  • Put the spinach in a food processor and puree with the ricotta, 3 tablespoons of the Parmesan, the nutmeg, salt, and pepper.
  • Stir in half the fontina.
  • Stir the spinach mixture into the pasta.
  • Top with the remaining fontina and Parmesan.
  • Drizzle the remaining 2 tablespoons oil over the top.
  • Bake the pasta until the top is golden brown, 15 to 20 minutes.
  • VARIATION:.
  • You 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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