baked rigatoni with spinach, ricotta & fontina
Mmmm! A quick take on spinach & 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 & baked to a golden brown.
prep time
15 Min
cook time
30 Min
method
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yield
4 serving(s)
Ingredients
- 1 pound rigatoni pasta, uncooked
- 3 tablespoons olive oil, extra virgin
- 1 - 10 oz. packages spinach, frozen, thawed
- 1 pound ricotta cheese
- 5 tablespoons parmesan cheese
- 1/2 teaspoon nutmeg, ground
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups fontina cheese, grated
How To Make baked rigatoni with spinach, ricotta & fontina
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Step 1Heat the oven to 450 degrees F. Oil a 9 x 13" baking dish. -
Step 2In 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 & toss with 1 Tbsp of the oil.
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Step 3Meanwhile, squeeze as much of the water as possible from the spinach. Put the spinach in a food processor & puree with the ricotta, 3 Tbsp of the Parmesan, the nutmeg, salt & pepper. Stir in half the fontina.
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Step 4Stir the spinach mixture into the pasta. Top with the remaining fontina & Parmesan. Drizzle the remaining 2 Tbsp oil over the top. Bake the pasta until the top is golden brown, 15 - 20 minutes.
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Step 5VARIATION: You can substitute another chunky pasta, such as penne rigate, penne, ziti or fusilli. Boil all of these one or two minutes less.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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