Baked Rigatoni with Spinach, Ricotta, and Fontina
This Baked Rigatoni with Spinach, Ricotta, and Fontina is a delicious and comforting dish that combines rigatoni pasta with creamy ricotta and nutty fontina cheese.
Equipment
- baking dish
- large pot
- food processor
Ingredients
- 1 pound rigatoni
- 3 tablespoons olive oil
- 1 10-ounce package frozen spinach thawed
- 2 cups ricotta about 1 pound
- 5 tablespoons grated Parmesan
- ½ teaspoon grated nutmeg
- ¾ teaspoon salt
- ¼ teaspoon fresh-ground black pepper
- 6 ounces fontina grated (about 1 ½ cups)
Instructions
- Heat the oven to 450°. 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.
Nutrition
Serving: 1servingCalories: 500kcalCarbohydrates: 65gProtein: 20gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 1500IUVitamin C: 10mgCalcium: 300mgIron: 3mg
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