I’ve got a yummy recipe to share! Jeremy and I originally found this recipe in an Italian cooking magazine a few years ago. We’ve made it several times and it just doesn’t get old. If you like cheesy, spinachy, pasta goodness- this dish will please you!
- 1 pound rigatoni
- 3 tablespoons olive oil
- 1 10 oz package of frozen spinach, thawed & drained
- 16 oz ricotta cheese (I use whole milk ricotta)
- 5 tablespoons parmesan (I use the Friga brand shredded parmesan)
- 1/2 teaspoon grated nutmeg
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded fontina (This is not for sale at all grocery stores. Walmart NEVER has it, but actual grocery stores do tend to carry it. I do not think it would be a problem to substitute your favorite cheese instead of fontina. As long as it melts well. Provel might be tasty!)
- Heat up that oven! 450 degrees Fahrenheit. Grease a 9×13 dish.
- Boil the rigatoni in salted water. Cook til al dente, or about 2 minutes under the suggested cook time. (About 12 minutes)
- Prepare the good stuff… In a medium mixing bowl, combine ricotta, 3 tablespoons of parmesan, salt, pepper, nutmeg, 1 cup of fontina, and the drained spinach. (Note: In the original recipe, it is suggested that you puree the ricotta with the spinach. Since frozen spinach is chopped and already in small pieces, I like the skip this step. Plus, food processors are not my favorite thing to clean up.)
- When the pasta is cooked and drained, pour it into the baking dish. Toss it with 1 tablespoon of olive oil. Stir in spinach and cheese mixture. Make sure it is well combined to ensure enough cheese and pasta are in every bite!
- Top with the remaining oil, parmesan, and fontina.
- Bake for 15-20 minutes, or until some of the cheese turns golden brown. This dish is best served hot!
- Some recipe reviews claim that this dish is too dry. I beg to differ. It’s not a creamy and gooey pasta dish, and that’s okay because it’s not supposed to be! It’s on the lighter side of Italian pasta bakes.
- Try this recipe with another type of cheese and let me know how it is!