Baked Rigatoni with Spinach & Fontina

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!

Baked Rigatoni with Spinach, Ricotta, and Fontina
This is from Google images, but looks just as good as if it came out of my kitchen.


  • 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!

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