Monday, February 22, 2010

Ricotta Day 1: Spinach and ricotta rigatoni

Description

Here's what the recipe I found said : "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. "


Ingredients

  • 1 pound(s) rigatoni
  • 3 tablespoon(s) olive oil
  • 1 package(s) (10-ounce) frozen spinach, thawed
  • 2 cup(s) (about 1 pound) ricotta
  • 5 tablespoon(s) grated Parmesan
  • 1/2 teaspoon(s) grated nutmeg
  • 3/4 teaspoon(s) salt
  • 1/4 teaspoon(s) fresh-ground black pepper

Directions
  1. Heat the oven to 450°F. Oil a 9-by-13-inch baking dish.
  2. 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.
  3. 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.
  4. Stir the spinach mixture into the pasta. Top with the remaining Parmesan. Drizzle the remaining 2 tablespoons oil over the top. Bake the pasta until the top is golden brown, 15 to 20 minute
What we thought:

Super yummy, super quick, and once again sneaking spinach in where you can't really taste it. Originally the recipe called for Fontina cheese as well, but I wouldn't really use it for anything else so I skipped it. Maybe it would've been better with it; even though it was very good some could potentially find it a little on the bland side. 4 stars!

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