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.
Active Time: 15 Minutes
Total Time: 30 Minutes
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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Serving Size: 1 Serving (284g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 693 | ||
Calories from Fat: 259 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.8g | 38 % | |
Saturated Fat 15.4g | 77 % | |
Monounsaturated Fat 8.9g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 170.9mg | 53 % | |
Sodium 553.6mg | 19 % | |
Potassium 400.7mg | 11 % | |
Total Carbohydrate 69.3g | 20 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 68.9g | ||
Protein 38.5g | 55 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 693
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