Ingredientes para Baked Rigatoni With Spinach Ricotta And Fontina
- 1 pound rigatoni
- 3 tablespoons olive oil
- 10 ounces fresh spinach
- 15 ounces ricotta cheese
- 5 tablespoons grated Parmesan cheese
- 1/4 teaspoon nutmeg
- salt to taste
- fresh ground black pepper to taste
- 8 ounces fontina cheese, shredded
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Cómo preparar Baked Rigatoni With Spinach Ricotta And Fontina
- Preheat oven to 450°F (232°C).
- Lightly oil a 9x13 inch baking dish.
- Cook 1 pound rigatoni in a large pot of boiling salted water until al dente (about 12 minutes). Drain and set aside.
- Toss the cooked pasta with 1 tablespoon olive oil in the prepared baking dish.
- Squeeze excess water from 10 ounces fresh spinach.
- Puree the spinach in a food processor with 15 ounces ricotta cheese, 3 tablespoons grated Parmesan cheese, 1/4 teaspoon nutmeg, salt, and pepper to taste.
- Stir in half of 8 ounces fontina cheese, shredded.
- Add the spinach mixture to the pasta and toss to combine.
- Top with the remaining fontina cheese and 2 tablespoons grated Parmesan cheese.
- Drizzle with 2 tablespoons olive oil.
- Bake for 15-20 minutes, or until the top is golden brown and bubbly.
- Let stand for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
44 g
Sugar
15g
Fat
112g
Carbs
29g
