How To Make Baked Rigatoni with Spinach, Ricotta, and Fontina
Three types of savory cheeses makes this baked rigatoni packed with sweet-earthy spinach a deliciously cheesy and spiced dinner meal!
Serves:
Ingredients
- 1lbrigatoni
- 3tbspolive oil
- 10ozfrozen spinach,(1 package)
- 2cupsricotta,(about 1lb)
- 5tbspparmesan,grated
- ½tspnutmeg,grated
- ¾tspsalt
- ¼tspfresh ground black pepper
- 6ozfontina
Instructions
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Heat the oven to 450 degrees F. Oil a 9×13-inch baking dish.
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In a large pot of boiling, salted water, cook the rigatoni for about 12 minutes, until almost done. Drain.
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Put the pasta in the prepared baking dish and toss with 1 tablespoon of the oil.
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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.
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Stir the spinach mixture into the pasta. Top with the remaining fontina and Parmesan. Drizzle the remaining 2 tablespoons oil over the top.
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Bake the pasta for 15 to 20 minutes, until the top is golden brown.
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Serve warm, and enjoy!
Nutrition
- Calories: 955.13kcal
- Fat: 44.56g
- Saturated Fat: 22.19g
- Monounsaturated Fat: 16.66g
- Polyunsaturated Fat: 3.07g
- Carbohydrates: 92.30g
- Fiber: 5.29g
- Sugar: 4.42g
- Protein: 45.85g
- Cholesterol: 120.47mg
- Sodium: 867.39mg
- Calcium: 723.63mg
- Potassium: 819.97mg
- Iron: 4.14mg
- Vitamin A: 616.30µg
- Vitamin C: 19.92mg
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