CREAMY SPINACH & RIGATONI BAKE
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
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
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
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.
BAKED RICOTTA AND SPINACH RIGATONI
Make and share this Baked Ricotta and Spinach Rigatoni recipe from Food.com.
Provided by Irmgard
Categories One Dish Meal
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Cook the rigatoni for 5 minutes in a pot of boiling, salted water.
- Drain and toss with the 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 but not coloured.
- 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 the cooled bechamel to a large mixing bowl and add the spinach, ricotta, and eggs.
- Mix in the rigatoni and transfer to a greased 9" x 13" baking dish.
- Top with the grated mozzarella.
- Cover loosely with aluminum foil and bake for 40 minutes.
- Remove the foil and bake for an additional 20 minutes, or until the cheese is lightly browned on top, the centre is no longer runny, and the sides are bubbly.
Nutrition Facts : Calories 756.2, Fat 37.2, SaturatedFat 20.2, Cholesterol 237.8, Sodium 457.1, Carbohydrate 67.5, Fiber 3.1, Sugar 2.5, Protein 34.5
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BAKED RIGATONI WITH SPINACH, RICOTTA, AND FONTINA RECIPE
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- 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.
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