Best 5 Baked Rigatoni With Spinach Ricotta Fontina Recipes

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Indulge in a symphony of flavors with our baked rigatoni, a culinary masterpiece that blends the richness of spinach, ricotta, and fontina cheese with the hearty goodness of rigatoni pasta. This delectable dish, perfect for a comforting meal or a special occasion, is sure to tantalize your taste buds and leave you craving more. With a crispy golden crust and a creamy, flavorful filling, this baked rigatoni is an explosion of textures and flavors that will satisfy even the most discerning palate. Accompany this main course with our selection of complementary recipes, including a refreshing arugula salad with tangy lemon vinaigrette, roasted cherry tomatoes that burst with sweetness, and a classic garlic bread that adds a touch of garlicky goodness. Get ready to embark on a culinary journey that will leave you feeling satisfied and wanting more!

Check out the recipes below so you can choose the best recipe for yourself!

BAKED PENNE WITH SPINACH, RICOTTA & FONTINA



Baked Penne with Spinach, Ricotta & Fontina image

In this easy recipe, penne pasta is tossed in a creamy spinach and ricotta sauce, topped with cheese, and baked until golden brown.

Provided by Jennifer Segal

Categories     Dinner

Time 40m

Yield 4-6

Number Of Ingredients 12

1 pound penne
1 (10-oz) package frozen spinach, thawed and squeezed dry
½ cup packed basil leaves, roughly chopped
1 cup whole milk ricotta cheese
4 oz cream cheese
2 cups half-and-half
6 oz (2 cups) grated fontina, divided
5 tablespoons finely grated Parmigiano Reggiano, divided
2 garlic cloves, roughly chopped
1 teaspoon salt
¼ teaspoon freshly ground black pepper
¼ teaspoon ground nutmeg

Steps:

  • Preheat the oven to 450°F and set an oven rack in the middle position. Lightly oil a 9 x 13-inch ceramic baking dish.
  • Cook the penne in boiling salted water until al dente, about 9 minutes. (It will cook more in the oven so you don't want it completely cooked.) Drain, then place the cooked penne back in the pan and set aside.
  • In the bowl of a food processor fitted with the steel blade, combine the spinach, basil, ricotta, cream cheese, half-and-half, 1 cup of the fontina, 3 tablespoons of the Parmigiano Reggiano, garlic, salt, pepper, and nutmeg. Process until puréed.
  • Add the spinach mixture to the pasta and stir to combine. Transfer to the prepared baking dish. Top with the remaining fontina and Parmigiano Reggiano. Bake until the pasta is bubbling and the top is golden in spots, about 20 minutes. Let cool for a few minutes, then serve.

Nutrition Facts : Calories 692, Fat 34 g, Carbohydrate 65 g, Protein 31 g, SaturatedFat 20 g, Sugar 7 g, Fiber 4 g, Sodium 956 mg, Cholesterol 112 mg

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

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

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

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.

RIGATONI WITH SPINACH



Rigatoni With Spinach image

Make and share this Rigatoni With Spinach recipe from Food.com.

Provided by Joanne

Categories     European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb rigatoni pasta
1 chicken bouillon cube
1 teaspoon crushed red pepper flakes (or less if you don't like it spicy)
2 tablespoons unsalted butter
1/2 cup olive oil
1 (10 ounce) box frozen spinach, defrosted and drained of all liquid
10 -15 garlic cloves, finely chopped (I love garlic, you can use less if you want)
1/2 cup starchy pasta cooking water (you may need a little more)
salt

Steps:

  • Fill up a a large pot of salted water to boil for pasta.
  • In large saute pan, on low heat (large enough to hold cooked pasta) add olive oil, garlic, crushed red pepper and saute for about 3 minutes.
  • Add spinach, chicken bouillon cube, salt and freshly ground pepper and butter. Saute for about 2 minutes. Remover from heat.
  • Cook pasta according to package. While pasta is cooking, add the starchy pasta cooking water to spinach and garlic. Stir to combine.
  • Drain pasta, toss with sauce.

Tips:

  • Use fresh ingredients for the best flavor. Fresh spinach, ricotta cheese, fontina cheese, and tomatoes will all contribute to a delicious dish.
  • Don't overcook the pasta. Rigatoni should be cooked al dente, or slightly firm to the bite.
  • Use a large baking dish. This will ensure that the pasta is evenly cooked and the cheese is melted and bubbly.
  • Don't be afraid to experiment with different cheeses. If you don't have fontina, you can substitute another type of hard cheese, such as Parmesan or Asiago.
  • Serve the pasta hot, garnished with fresh herbs, such as basil or parsley.

Conclusion:

Baked rigatoni with spinach, ricotta, fontina, and tomatoes is a delicious and easy-to-make dish that is perfect for a weeknight meal. The pasta is cooked al dente and then tossed with a creamy spinach and ricotta cheese sauce. The fontina cheese is melted and bubbly, and the tomatoes add a pop of sweetness and acidity. This dish is sure to please everyone at the table.

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