Baked Rigatoni with Spinach, Ricotta, and Fontina - BigOven 212661
Baked Rigatoni with Spinach, Ricotta, and Fontina

Baked Rigatoni with Spinach, Ricotta, and Fontina

Ready in 30 minutes

Top-ranked recipe named "Baked Rigatoni with Spinach, Ricotta, and Fontina"

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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.


Ingredients

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1 pound rigatoni
3 tablespoons olive oil
10 ounces frozen spinach; thawed
2 cups ; (about 1 pound) ricotta cheese
5 tablespoons grated Parmesan cheese
1/2 teaspoon grated nutmeg
3/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
6 ounces fontina cheese; grated (about 1 1/2 cups)

Original recipe makes 4 Servings

Servings  

Preparation

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.

Notes

Variation

You can substitute another chunky pasta, such as penne rigate, penne, ziti, or fusilli. Boil all of these one or two minutes less.

Credits

Added on Award Medal
Verified by admirandademorton
Calories Per Serving: 553 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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