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Baked Rigatoni With Spinach, Ricotta, & Fontina

Here's how you make Baked Rigatoni With Spinach, Ricotta, & Fontina
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  • Servings: 4
  • Prep: 15m
  • Cook: 20m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 1 pound dry rigatoni pasta
  • 3 tablespoons olive oil
  • 10 ounces frozen spinach (thawed)
  • 1 pound ricotta cheese (2 cups)
  • 5 tablespoons grated Parmesan cheese
  • 1/2 teaspoon nutmeg, grated
  • 3/4 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 6 ounces grated Fontina cheese (about 1 1/2 cups)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Heat the oven to 450 degrees F.

  • Step 2: Oil a 9-by-13-inch baking dish.

  • Step 3: In a large pot of boiling, salted water, cook the rigatoni until almost done, about 12 minutes. Drain.

  • Step 4: Put the pasta in the prepared baking dish and toss with 1 tablespoon of the oil.

  • Step 5: Meanwhile, squeeze as much of the water as possible from the spinach.

  • Step 6: 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.

  • Step 7: Top with the remaining fontina and Parmesan.

  • Step 8: Drizzle the remaining 2 tablespoons oil over the top.

  • Step 9: Bake the pasta until the top is golden brown, 15 to 20 minutes.

  • VARIATION

  • Step 10: You can substitute another chunky pasta, such as penne rigate, ziti, or fusilli. Boil all of these one or two minutes less.

We hope you enjoy this recipe!

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