Best Baked Rigatoni With Spinach Ricotta Fontina Recipes

BAKED RICOTTA AND SPINACH RIGATONI

Baked Ricotta and Spinach Rigatoni image

This is a one pot, one dish meal. If you can get your hands on smoked mozzarella versus the regular stuff, you'll take the flavor to the next level.

Provided by Dave Lieberman

Categories main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

1 pound rigatoni
1 tablespoon olive oil
4 tablespoons butter
1 large shallot, minced
2 cloves garlic, pressed
1/4 cup all-purpose flour
1/2 cup white wine
2 cups milk
1/8 teaspoon ground nutmeg
Kosher salt and freshly ground black pepper
2 (10-ounce) packages frozen chopped spinach, thawed and squeezed of excess water
2 cups ricotta cheese
2 eggs, lightly beaten
8 ounces smoked or fresh mozzarella, grated

Steps:

Preheat the oven to 350 degrees F.
Cook rigatoni for 5 minutes in a pot of boiling, salted water. Drain and toss with 1 tablespoon olive oil. Set aside.
To make the bechamel sauce:
Melt the butter in a large saucepan over medium heat and add the shallots and garlic. Sweat the shallots and garlic for a few minutes until softened and but not colored. Add the flour and stir until a smooth paste forms. Gradually whisk in the wine and then the milk. Bring the mixture to a simmer, whisking constantly and cook until thickened, about 5 minutes. Season with nutmeg, salt, and pepper, to taste. Let cool slightly.
Transfer cooled bechamel to a large mixing bowl and add the spinach, ricotta, and eggs. Mix in rigatoni and transfer to a greased 9 by13-inch baking dish. Top with grated mozzarella. Cover loosely with aluminum foil and bake for 40 minutes. Remove foil and bake an additional 20 minutes, or until cheese is lightly browned on top, the center is no longer runny, and the sides are bubbly.

CREAMY SPINACH & RIGATONI BAKE

Creamy Spinach & Rigatoni Bake image

Macaroni and cheese is one of the ultimate comfort foods. My recipe gives it an Italian twist. -Tammy Rex, New Tripoli, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 10 servings.

Number Of Ingredients 12

Ingredients

1 package (16 ounces) rigatoni
8 ounces sliced pancetta, chopped
3/4 cup butter, cubed
1/2 cup chopped onion
3/4 cup all-purpose flour
1-1/2 teaspoons salt
3/4 teaspoon pepper
5-1/4 cups 2% milk
4 cups shredded Italian cheese blend
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 cup shredded Parmesan cheese

Steps:

Preheat oven to 375°. Cook rigatoni according to package directions., Meanwhile, in a large skillet, cook pancetta over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings; wipe skillet clean., In same pan, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour, salt and pepper until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Remove from heat. Stir in cheese blend until melted., Stir in artichokes, spinach and pancetta. Drain rigatoni; add to cheese sauce. Transfer to a greased 13x9-in. baking dish; sprinkle with Parmesan cheese., Bake, uncovered, until golden brown and bubbly, 20-25 minutes.

Nutrition Facts : Calories 643 calories, Fat 35g fat (20g saturated fat), Cholesterol 99mg cholesterol, Sodium 1438mg sodium, Carbohydrate 53g carbohydrate (8g sugars, Fiber 3g fiber), Protein 28g protein.

BAKED RIGATONI WITH SPINACH, RICOTTA, AND FONTINA

Baked Rigatoni With Spinach, Ricotta, and Fontina image

I found this in an old issue of Food and Wine. It sounds quick and good. Here's how the magazine describes it. A quick take on spinach and ricotta cannelloni, this baked pasta is fast because there's nothing to stuff. The filling is simply tossed with cooked rigatoni that's then topped with fontina and baked to a golden brown.

Provided by lazyme

Categories Spinach

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb rigatoni pasta
3 tablespoons olive oil
1 (10 ounce) package frozen spinach, thawed
2 cups ricotta cheese (about 1 pound)
5 tablespoons parmesan cheese, grated
1/2 teaspoon nutmeg, grated
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
6 ounces Fontina cheese, grated (about 1 1/2 cups)

Steps:

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.