Baked Rigatoni with Spinach, Ricotta, and Fontina

By lkalemba

Ingredients

• INGREDIENTS
• 1 pound rigatoni
• 3 tablespoons olive oil
• 1 10-ounce package 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)

Details

Servings 4
Adapted from cooking.com

Preparation

Step 1

DIRECTIONS
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.



Recipe reprinted by permission of Food and Wine. All rights reserved.
Nutrition Information
Serves 4 - Facts Per Serving:

Calories: 872 Fat. Total: 38g Carbohydrates, Total: 92g
Cholesterol: 90mg Sodium: 1122mg Protein: 44g
Fiber: 6g % Cal. from Fat: 39% Fat, Saturated: 0g