BAKED RIGATONI WITH SPINACH, RICOTTA, AND FONTINA
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.
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Trenelia Goodloe
[email protected]This dish looks delicious! I can't wait to try it.
Dipak Acharya
[email protected]I'm always looking for new and exciting recipes to try. This baked rigatoni with spinach, ricotta, and fontina was definitely a winner! Thanks for sharing.
Hamza jamil
[email protected]I'm on a low-carb diet, so I used shirataki noodles in this recipe. It was a great way to enjoy a pasta dish without all the carbs.
Tamale Meddy
[email protected]I made this dish gluten-free by using gluten-free pasta. It was just as good as the regular version.
N3Z 888
[email protected]I'm a vegetarian, so I used tofu ricotta in this recipe. It was delicious!
Mokgadi Grace
[email protected]I'm allergic to spinach, so I substituted kale in this recipe. It turned out great!
Seun Maidoh
[email protected]This dish was a bit too cheesy for my taste. I think I would have liked it more if I had used less fontina cheese.
noor iqbal
[email protected]I'm not sure what went wrong, but my dish turned out really dry. Maybe I didn't add enough sauce.
Shelby Nall
[email protected]This recipe was too complicated for me. I ended up with a big mess in my kitchen.
Costella Cunningham
[email protected]The pasta was a bit overcooked for my liking, but the filling was delicious. I will try it again and cook the pasta for a shorter amount of time.
Sultan Qureshi
[email protected]This dish was a bit bland for my taste. I think I would have liked it more if I had added some more herbs or spices.
Hunter Media
[email protected]I love this recipe! It's so versatile. I've made it with different types of pasta, cheeses, and vegetables, and it's always delicious. It's a great way to use up leftovers, too.
Dominick Diaz
[email protected]This was my first time making baked rigatoni, and it turned out great! The instructions were easy to follow, and the dish was ready in no time. I will definitely be making this again.
Mst Tisha
[email protected]I've made this dish several times now, and it's always a hit. It's easy to make and always turns out delicious. I highly recommend it!
The Backyard Experience LLC
[email protected]Wow! This recipe is a keeper! The pasta was cooked perfectly, and the spinach, ricotta, and fontina cheese filling was divine. I served it with a side of roasted vegetables, and it was a perfect meal.
yasir Yasir
[email protected]This dish was easy to make and turned out fantastic! I used whole wheat rigatoni and added some extra garlic and red pepper flakes for a little spice. My husband and I loved it.
jeanmaxon brutus
[email protected]I'm not usually a fan of baked pasta dishes, but this one changed my mind. The spinach and ricotta filling was creamy and flavorful, and the fontina cheese melted perfectly on top. I will definitely be making this again!
Bisikwa Joy
[email protected]This baked rigatoni with spinach, ricotta, and fontina was an absolute delight! The flavors were rich and perfectly balanced, and the pasta was cooked to al dente perfection. My family loved it, and I will definitely be making it again.