RIGATONI SPINACH TORTE WITH TOMATO COULIS

RIGATONI SPINACH TORTE WITH TOMATO COULIS image

Yield Makes 8 servings

Number Of Ingredients 19

4 tablespoons olive oil, divided
¼ cup dried bread crumbs
1 pound Rigatoni pasta
½ cup chopped onions
2 garlic cloves, minced
1 pound fresh baby spinach leaves
1 cup mascarpone
1 cup crumbled feta cheese
2 eggs
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon nutmeg
4 medium tomatoes
¼ cup fresh basil
1 tablespoon balsamic vinegar
½ teaspoon honey
Salt and pepper to taste
Garnish:
Basil leaves

Steps:

Oil an 8-inch springform pan with 2 tablespoons of olive oil. Coat with bread crumbs and set aside. Cook rigatoni pasta according to package directions al dente. Drain and set aside. Preheat oven to 400 degree F. In a large frying pan heat 2 tablespoons olive oil. Sauté onions and garlic. Add spinach and cook until just wilted. Remove from heat. Combine mascarpone, feta cheese, eggs, salt, pepper and nutmeg. Add to spinach and mix together. Place a thin layer of pasta into the springform pan. Combine leftover pasta with spinach mixture and fill pan. Cover tightly with a greased piece of aluminum foil. Bake at 400 degree F. for 40-50 minutes. Meanwhile make tomato coulis. Place all ingredients into a blender or food processor and process until smooth. Strain through a sieve and heat until warm. Keep warm until ready to serve. When torte is baked let rest for 10 minutes before unmolding. Garnish torte with basil and serve with warm tomato coulis. Serves 8