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Baked Rigatoni with Spinach, Ricotta and Fontina

Baked Rigatoni with Spinach, Ricotta and Fontina is built on Rigatoni, Olive Oil, Frozen Spinach Thawed, Ricotta Cheese, and Parmesan Cheese. Serves 4. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 lb
• 3 tbsp
• 1
• 2 cup
• 5 tbsp
• 1/2 tsp
• 3/4 tsp
• 1/4 tsp
• 6 oz

Method (preview)

1. 1

   A quick take on spinach and ricotta cannelloni, this baked pasta is fast because there's nothing to stuff.

2. 2

   Heat the oven to 450F. Oil a 9-by-13-inch baking dish.

3. 3

   In a large pot of boiling, salted water, cook the rigatoni until almost done, about 12 minutes.

4. 4

   Drain.

5. 5

   Put the pasta in the prepared baking dish and toss with 1 tablespoon of the oil.

6. 6

   Put the spinach in a food processor; puree with the ricotta, 3 tablespoons of the Parmesan, the nutmeg, salt and pepper.

7. 7

   Stir in half the fontina.

8. 8

   Stir the spinach mixture into the pasta.

9. 9

   Top with the remaining fontina and Parmesan.

10. 10

    Drizzle the remaining 2 tablespoons oil over the top.

11. 11

    Bake the pasta until the top is golden brown, 15 to 20 minutes.

12. 12

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

13. 13

    Active Time: 15 Minutes

14. 14

    Total Time: 30 Minutes

15. 15

    Recipe by Food and Wine.

16. 16

    Contributed to the FareShare Gazette by Art; 16 February 2012. www.fareshare.net

17. 17

    Nutr. Assoc.: 0 0 0 0 0 0 0 0 0