baked rigatoni with spinach, ricotta & fontina
(3 ratings)
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.
►
(3 ratings)
yield
4 serving(s)
prep time
15 Min
cook time
30 Min
Ingredients For baked rigatoni with spinach, ricotta & fontina
-
1 lbrigatoni pasta, uncooked
-
3 Tbspolive oil, extra virgin
-
1 - 10 oz. pkgspinach, frozen, thawed
-
1 lbricotta cheese
-
5 Tbspparmesan cheese
-
1/2 tspnutmeg, ground
-
3/4 tspsalt
-
1/4 tspblack pepper
-
1 1/2 cfontina cheese, grated
How To Make baked rigatoni with spinach, ricotta & fontina
-
1Heat the oven to 450 degrees F. Oil a 9 x 13" baking dish.
-
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.
-
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.
-
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.
-
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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT