Bakedrigatoniwithspinachricottaandfontina Recipes

BAKED RIGATONI

Steps:

• In a large skillet, saute onion and green pepper in oil until tender. Add the tomatoes, sauce, paste, water, mushrooms, parsley, garlic and seasonings. Simmer, uncovered, for 30 minutes. Discard bay leaf. , Meanwhile, cook pasta according to package directions; drain and toss with butter. In a small bowl, combine the eggs, ricotta and Parmesan cheese. Stir into rigatoni mixture. Transfer to a 3-qt. baking dish; top with tomato mixture., Bake, uncovered, at 350° for 30-40 minutes or until heated through. Sprinkle with additional Parmesan cheese.

RIGATONI WITH SPINACH

Steps:

• Fill up a a large pot of salted water to boil for pasta.
• In large saute pan, on low heat (large enough to hold cooked pasta) add olive oil, garlic, crushed red pepper and saute for about 3 minutes.
• Add spinach, chicken bouillon cube, salt and freshly ground pepper and butter. Saute for about 2 minutes. Remover from heat.
• Cook pasta according to package. While pasta is cooking, add the starchy pasta cooking water to spinach and garlic. Stir to combine.
• Drain pasta, toss with sauce.

BAKED RIGATONI WITH SPINACH, RICOTTA, AND FONTINA

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

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.