RIGATONI WITH SPINACH
Make and share this Rigatoni With Spinach recipe from Food.com.
Provided by Joanne
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
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.
RIGATONI WITH RICOTTA CHEESE
This is very good. If you can't find the Barilla Al Forne Sauce, any spaghetti sauce tastes just great. I always use extra cheese in my recipes. I'm a cheese-a-holic. You know--admitting it is the first step LOL. Enjoy the recipe!
Provided by kzbhansen
Categories Cheese
Time 2h10m
Yield 1 casserole, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°.
- Spray a 9x13-inch pan with Pam.
- Cook rigatoni as per directions on package; drain.
- Beat eggs in a small bowl.
- Stir in ricotta cheese, parmesan cheese and parsley.
- To assemble casserole:.
- Spread 2 cups pasta sauce to cover bottom of pan.
- Place 1/2 of the cooked rigatoni over sauce; top with 1/2 the ricotta mixture dropped by spoonfuls.
- Layer 1 cup mozzarella cheese, 2 cups pasta sauce, remaining rigatoni, and remaining ricotta mixture.
- Top with 1 cup mozzarella, remaining pasta sauce then the last 1 cup of mozzarella cheese.
- Cover with foil and bake 60-70 minutes until bubbly.
- Uncover and continue cooking for another 5 minutes until cheese melts.
- Let stand 15 minutes before serving.
BAKED RIGATONI WITH SPINACH, RICOTTA, AND FONTINA
I found this in an old issue of Food and Wine. It sounds quick and good. Here's how the magazine describes it. 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.
Provided by lazyme
Categories Spinach
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
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.
CREAMY SPINACH & RIGATONI BAKE
Macaroni and cheese is one of the ultimate comfort foods. My recipe gives it an Italian twist. -Tammy Rex, New Tripoli, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. Cook rigatoni according to package directions., Meanwhile, in a large skillet, cook pancetta over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings; wipe skillet clean., In same pan, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour, salt and pepper until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Remove from heat. Stir in cheese blend until melted., Stir in artichokes, spinach and pancetta. Drain rigatoni; add to cheese sauce. Transfer to a greased 13x9-in. baking dish; sprinkle with Parmesan cheese., Bake, uncovered, until golden brown and bubbly, 20-25 minutes.
Nutrition Facts : Calories 643 calories, Fat 35g fat (20g saturated fat), Cholesterol 99mg cholesterol, Sodium 1438mg sodium, Carbohydrate 53g carbohydrate (8g sugars, Fiber 3g fiber), Protein 28g protein.
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BAKED RIGATONI WITH SPINACH, RICOTTA, AND FONTINA RECIPE
From foodandwine.com
3/5 (493)
- 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.
SIMPLE BAKED RIGATONI RECIPE FOR EASY PASTA DINNERS
From 31daily.com
Reviews 2Calories 241 per servingCategory Pasta
- Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with nonstick cooking spray. Set aside.
- Cook pasta according to package instructions until just al dente and drain. Add the red pepper flakes and Italian seasoning to a jar of marinara sauce; toss with cooked pasta. Set aside.
- In a medium bowl, stir together ricotta, egg, Parmesan cheese, parsley, garlic, salt and pepper; stir to combine.
- Layer half of the pasta mixture in the prepared baking dish. Top with fresh spinach leaves followed by the ricotta. Then spoon the remaining pasta over the top and sprinkle with mozzarella.
BAKED ZITI WITH SPINACH - THE TOASTY KITCHEN
From thetoastykitchen.com
Ratings 37Calories 438 per servingCategory Main Course
- In a stock pot, bring water to a boil and add ziti. Cook to al dente according to package directions. Drain well.
- In a large bowl (or the stock pot used to prepare your pasta), add cooked ziti, spinach, and marinara sauce. Toss to coat and set aside.
- In a separate bowl, add ricotta cheese, parmesan cheese, salt, pepper, Italian seasoning, and half of your mozzarella cheese. Stir to combine.
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