Baked Rigatoni with Spinach, Ricotta, and Fontina

Baked Rigatoni with Spinach, Ricotta, and Fontina
Baked Rigatoni with Spinach, Ricotta, and Fontina

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    pound rigatoni

  • 3

    tablespoons olive oil

  • 1

    10-ounce package frozen spinach, thawed

  • 2

    cups (about 1 pound) ricotta

  • 5

    tablespoons grated Parmesan

  • 1/2

    teaspoon grated nutmeg

  • 3/4

    teaspoon salt

  • 1/4

    teaspoon fresh-ground black pepper

  • 6

    ounces fontina, grated (about 1 1/2 cups)

Directions

Heat the oven to 450°. 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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: