Ingredients for Baked Ricotta And Spinach Rigatoni
- 1 pound Rigatoni Pasta
- 1 tablespoon Olive Oil
- Butter
- Shallot
- 3 Garlic Cloves, minced
- All Purpose Flour
- White Wine
- Milk
- Ground Nutmeg
- Salt, to taste
- Ground Black Pepper, to taste
- 10 ounces Baby Spinach, cooked
- 15 ounces Ricotta Cheese
- 2 large Eggs
- 2 cups shredded Mozzarella Cheese
- 28 ounces Crushed Tomatoes
- 1 teaspoon dried Oregano
- 1/2 cup grated Parmesan Cheese
- 1/4 cup fresh Basil, chopped
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How to Make Baked Ricotta And Spinach Rigatoni
- Preheat oven to 375°F (190°C).
- Cook rigatoni according to package directions until al dente. Drain and set aside.
- While pasta cooks, heat a tablespoon of olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant (about 30 seconds).
- Add crushed tomatoes, oregano, salt, and pepper. Simmer for 10 minutes, stirring occasionally.
- In a large bowl, combine ricotta cheese, eggs, Parmesan cheese, half of the mozzarella cheese, and chopped basil. Season with salt and pepper to taste.
- Add the cooked spinach to the ricotta mixture and stir to combine.
- Gently fold the cooked rigatoni and tomato sauce into the ricotta mixture.
- Pour the mixture into a greased 9x13 inch baking dish.
- Top with the remaining mozzarella cheese.
- Bake for 25-30 minutes, or until golden brown and bubbly.
- Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
9g
Fat
101g
Carbs
22g
