Baked Rigatoni with Spinach, Ricotta, and Fontina

Name: Baked Rigatoni with Spinach, Ricotta, and Fontina
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 355 milliliters ounces fontina, grated (about; 283 grams package frozen spinach, thawed; 0 teaspoons fresh-ground black pepper; 1 teaspoons grated nutmeg; 3 Tbsps olive oil; 5 Tbsps grated Parmesan; 454 grams cups (about ricotta; 454 grams rigatoni; 1 teaspoons salt

Baked Rigatoni with Spinach, Ricotta, and Fontina might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains about 45g of protein, 44g of fat, and a total of 950 calories. This recipe covers 37% of your daily requirements of vitamins and minerals. If you have fontina, rigatoni, fresh-ground pepper, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Heat the oven to 45

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Oven

Oil a 9-by-13-inch baking dish.

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Cooking Oil

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Baking Pan

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

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Rigatoni

Water

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Pot

Drain.

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

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Pasta

Cooking Oil

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Baking Pan

Meanwhile, squeeze as much of the water as possible from the spinach.

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Spinach

Water

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.

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Parmesan

Fontina Cheese

Ricotta Cheese

Spinach

Nutmeg

Pepper

Salt

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Food Processor

Stir the spinach mixture into the pasta. Top with the remaining fontina and Parmesan.

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Parmesan

Fontina Cheese

Spinach

Pasta

Drizzle the remaining 2 tablespoons oil over the top.

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Cooking Oil

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

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Pasta

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Oven

Variation: You can substitute another chunky pasta, such as penne rigate, penne, ziti, or fusilli. Boil all of these one or two minutes less.

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Penne

Pasta

Ziti

Wine Recommendation: A delicately flavored white such as Orvieto will complement the mild ricotta nicely. And, because Orvieto is not oaky, the wine has no bitter tannin to clash with the slightly bitter spinach and nutmeg.

Ingredients you will need

Ricotta Cheese

Spinach

Nutmeg

Wine