BAKED RIGATONI WITH SPINACH, RICOTTA & FONTINA
Mmmm! A quick take on spinach & 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 & baked to a golden brown.
Provided by Kimmi Knippel (Sweet_Memories) @KimmiK
Categories Pasta
Number Of Ingredients 9
Steps:
- Heat the oven to 450 degrees F. Oil a 9 x 13" 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 & toss with 1 Tbsp of the oil.
- Meanwhile, squeeze as much of the water as possible from the spinach. Put the spinach in a food processor & puree with the ricotta, 3 Tbsp of the Parmesan, the nutmeg, salt & pepper. Stir in half the fontina.
- Stir the spinach mixture into the pasta. Top with the remaining fontina & Parmesan. Drizzle the remaining 2 Tbsp oil over the top. Bake the pasta until the top is golden brown, 15 - 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.
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