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!
Heat the oven to 450 degrees F. Oil a 9×13-inch baking dish.
In a large pot of boiling, salted water, cook the rigatoni for about 12 minutes, until almost done. Drain.
Put the pasta in the prepared baking dish and toss with 1 tablespoon of the oil.
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 for 15 to 20 minutes, until the top is golden brown.
Serve warm, and enjoy!
- 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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