Baked Rigatoni With Spinach Ricotta And Fontina Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

RIGATONI WITH CABBAGE AND FONTINA



Rigatoni with Cabbage and Fontina image

Meltingly tender cabbage and onions create the sauce for this hearty, full-flavored Northern Italian-inspired pasta. Fontina cheese rounds out the dish with a soft creamy finish. Recipe developed by Food Network Kitchen.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
12 ounces rigatoni
2 tablespoons extra-virgin olive oil
4 ounces Canadian bacon, chopped
1 small onion, sliced
1/2 head Savoy cabbage, roughly chopped (about 10 cups)
Freshly ground pepper
1/4 cup chopped fresh parsley
4 ounces fontina cheese, cut into small cubes
1/2 cup grated Parmesan cheese

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente.
  • Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the Canadian bacon and cook until the edges begin to crisp, about 2 minutes. Add the onion and cabbage, season with 1/2 teaspoon salt and a few grinds of pepper and toss to coat. Cook until the vegetables begin to brown and soften, about 3 minutes. Remove 1 cup cooking water from the pasta pot and add to the skillet; bring to a simmer and cook until the cabbage is just tender and the sauce is reduced by about half, 8 to 10 minutes.
  • Drain the pasta, reserving 1 cup cooking water. Add the pasta and 1/2 cup of the reserved cooking water to the skillet and increase the heat to high; toss to coat, adding more cooking water if the pasta is too dry (it should be very saucy). Stir in the parsley and remove from the heat. Sprinkle with the fontina and parmesan and toss.

Nutrition Facts : Calories 500, Fat 17 grams, SaturatedFat 7 grams, Cholesterol 47 milligrams, Sodium 961 milligrams, Carbohydrate 64 grams, Fiber 6 grams, Protein 26 grams, Sugar 7 grams

BAKED RIGATONI WITH SPINACH, RICOTTA, AND FONTINA



Baked Rigatoni With Spinach, Ricotta, and Fontina image

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

1 lb rigatoni pasta
3 tablespoons olive oil
1 (10 ounce) package frozen spinach, thawed
2 cups ricotta cheese (about 1 pound)
5 tablespoons parmesan cheese, grated
1/2 teaspoon nutmeg, grated
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
6 ounces Fontina cheese, grated (about 1 1/2 cups)

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



Baked Ricotta and Spinach Rigatoni image

This is a one pot, one dish meal. If you can get your hands on smoked mozzarella versus the regular stuff, you'll take the flavor to the next level.

Provided by Dave Lieberman

Categories     main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 14

1 pound rigatoni
1 tablespoon olive oil
4 tablespoons butter
1 large shallot, minced
2 cloves garlic, pressed
1/4 cup all-purpose flour
1/2 cup white wine
2 cups milk
1/8 teaspoon ground nutmeg
Kosher salt and freshly ground black pepper
2 (10-ounce) packages frozen chopped spinach, thawed and squeezed of excess water
2 cups ricotta cheese
2 eggs, lightly beaten
8 ounces smoked or fresh mozzarella, grated

Steps:

  • Preheat the oven to 350 degrees F.
  • Cook rigatoni for 5 minutes in a pot of boiling, salted water. Drain and toss with 1 tablespoon 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 and but not colored. 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 cooled bechamel to a large mixing bowl and add the spinach, ricotta, and eggs. Mix in rigatoni and transfer to a greased 9 by13-inch baking dish. Top with grated mozzarella. Cover loosely with aluminum foil and bake for 40 minutes. Remove foil and bake an additional 20 minutes, or until cheese is lightly browned on top, the center is no longer runny, and the sides are bubbly.

More about "baked rigatoni with spinach ricotta and fontina food"

BAKED RIGATONI WITH SPINACH, RICOTTA, AND FONTINA RECIPE
baked-rigatoni-with-spinach-ricotta-and-fontina image
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 …
From foodandwine.com
3/5 (492)
Servings 4
  • 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.


BAKED RIGATONI WITH SPINACH, RICOTTA, AND FONTINA
baked-rigatoni-with-spinach-ricotta-and-fontina image
Heat the oven to 450°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 …
From delish.com
Cuisine Italian
Estimated Reading Time 2 mins
Servings 4


BAKED RIGATONI WITH SPINACH, RICOTTA, AND FONTINA
baked-rigatoni-with-spinach-ricotta-and-fontina image
INSTRUCTIONS. 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, …
From bigoven.com
4/5 (1)
Category Main Dish
Cuisine Italian
Total Time 30 mins


BAKED RIGATONI WITH RICOTTA AND SPINACH RECIPE - RECIPES.NET
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, …
From recipes.net


BAKED RIGATONI WITH SPINACH RICOTTA AND FONTINA - WEBETUTORIAL
The ingredients are useful to make baked rigatoni with spinach ricotta and fontina recipe that are rigatoni pasta, olive oil, frozen spinach, ricotta cheese, parmesan cheese, nutmeg, salt, …
From webetutorial.com


COOKING.COM - BAKED RIGATONI WITH SPINACH, RICOTTA AND FONTINA
Find calories, carbs, and nutritional contents for Cooking.Com - Baked Rigatoni With Spinach, Ricotta and Fontina and over 2,000,000 other foods at MyFitnessPal
From androidconfig.myfitnesspal.com


BAKED RIGATONI WITH SPINACH, RICOTTA, AND FONTINA
1 pound rigatoni; 3 tablespoons olive oil; 1 10-ounce package frozen spinach, thawed; 2 cups (about 1 pound) ricotta; 5 tablespoons grated Parmesan; 1/2 teaspoon grated nutmeg
From mealplannerpro.com


RIGATONI | FOOD & WINE
Try baked rigatoni with spinach, ricotta, and fontina, Mario Batali's rigatoni all'amatriciana or rigatoni with pork ragù and fresh ricotta. Start Slideshow 1 of 23
From foodandwine.com


BAKED RIGATONI WITH RICOTTA AND SAUSAGE RECIPES
3 (8 ounce) cups rigatoni pasta, uncooked: 1 lb sweet Italian sausage link: 1/2 cup onion, chopped: 1 clove garlic, minced: 1 (26 1/4 ounce) cup ricotta cheese
From recipes.servegame.org


SPINACH AND RICOTTA BAKED PASTA RECIPES
Bake in oven at 350F for 15-20 minutes. Serve with fresh ground black pepper and parmasan. Serve with fresh ground black pepper and parmasan. Nutrition Facts : Calories 432.2, Fat …
From recipes.servegame.org


BAKED RIGATONI WITH SPINACH,RICOTTA,AND FONTINA | RECIPES, BAKED …
Jan 26, 2012 - Whether we're acquiring your desired domain or selling your Premium Domains for the best prices, our experienced team of brokers is there for you.
From pinterest.ca


BAKED RIGATONI WITH SPINACH RICOTTA AND FONTINA RECIPES
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, …
From stevehacks.com


BAKED RIGATONI WITH RICOTTA, SHALLOTS AND SPINACH - WOOLWORTHS TASTE
Preheat the oven to 200°C. Cook the pasta in boiling salted water until very al dente (7–8 minutes). Drain, reserving ¼ cup pasta water. 2. Toss the cooked pasta with the reserved …
From taste.co.za


10 BEST BAKED RIGATONI WITH RICOTTA RECIPES - YUMMLY
frozen spinach, ricotta, rigatoni, salt, Fontina, olive oil, grated Parmesan and 2 more Creamy Baked Rigatoni with Butternut Squash + Goat Cheese MaryEllenS41607 …
From yummly.com


BAKED RIGATONI WITH SPINACH, RICOTTA, & FONTINA RECIPE
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 …
From recipezazz.com


BAKED RIGATONI WITH SPINACH, RICOTA AND FONTINA
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. …
From somewhereinthekitchen.blogspot.com


BAKED RIGATONI WITH SPINACH, RICOTTA, AN
6 ounces fontina cheese, grated (about 1 1/2 cups) 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, …
From recipecircus.com


BAKED RIGATONI : BAKED RIGATONI WITH SPINACH, RICOTTA, AND FONTINA ...
Different from the classic rigatoni recipe by using stewed tomatoes and swiss cheese, this rigatoni casserole is a great alternative to the traditional. Heat oil in a large saucepan over …
From picnicmeatdishes.blogspot.com


BAKED RIGATONI WITH SPINACH, RICOTTA, & FONTINA - RECIPES
How to Make. Step 1: Heat the oven to 450 degrees F. Step 2: Oil a 9-by-13-inch baking dish. Step 3: In a large pot of boiling, salted water, cook the rigatoni until almost done, …
From recipezazz.com


RIGATONI PASTA BAKE WITH RICOTTA BEST RECIPES
How to cook rigatoni pasta with ricotta and mozzarella? Layer 1 cup mozzarella cheese, 2 cups pasta sauce, remaining rigatoni, and remaining ricotta mixture. Top with 1 cup mozzarella, …
From findrecipes.info


BAKED RIGATONI WITH SPINACH, RICOTTA, AND FONTINA RECIPE
1 pound rigatoni 3 tablespoons olive oil 1 10-ounce package frozen spinach, thawed 2 cups (about 1 pound) ricotta 5 tablespoons grated Parmesan 1/2 teaspoon grated nutmeg 3/4 …
From keeprecipes.com


RIGATONI WITH SPICY SAUSAGE TOMATO SAUCE ARUGULA AND …
Steps: Heat oil in heavy large pot over medium heat. Add onion; saute until translucent, about 4 minutes. Add garlic; stir 1 minute. Add sausage; cook until browned, breaking up with back of …
From recipes.servegame.org


BAKED RIGATONI WITH SPINACH, RICOTTA, AND FONTINA - LUNCH RECIPES
Baked Rigatoni with Spinach, Ricotta, and Fontina might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains about 45g of protein, 44g …
From fooddiez.com


RIGATONI WITH RICOTTA CHEESE RECIPES
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 …
From recipes.servegame.org


SPINACH RIGATONI RECIPES
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; …
From recipes.servegame.org


BAKED RIGATONI WITH SPINACH, RICOTTA, AND FONTINA
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 …
From bigoven.com


FOODCOMBO
total -> aaaa2021
From foodcombo.com


BAKED RIGATONI WITH SPINACH RICOTTA AND FONTINA
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. …
From wikifoodhub.com


RIGATONI WITH SAUSAGE BAKE BEST RECIPES
How to cook rigatoni pasta with sausage? How to Make Rigatoni with Sausage. To boil rigatoni pasta, bring a large pot of water to a rolling boil, add generously salt the water. Add the …
From findrecipes.info


BAKED RIGATONI WITH SPINACH AND FONTINA | IHEARTFOOD
the ingredients: 1 lb. rigatoni 1 tbsp. olive oil 1 10-oz. package frozen spinach (thawed) 2 cups ricotta cheese 5 tbsp. grated parmigiano regianno 1/2 tsp. grated nutmeg 3/4 …
From lheartfooddotcom.wordpress.com


BAKED RIGATONI WITH SPINACH, RICOTTA, AND FONTINA RECIPE - TEXTCOOK
1 lb rigatoni pastaccc, 3 tablespoons olive oilccc, 1 (10 ounce) package frozen spinach, thawedccc, 2 cups ricotta cheese (about 1 pound)ccc, 5 tablespoons parmesan cheese, …
From textcook.com


10 BEST BAKED RIGATONI WITH RICOTTA RECIPES - YUMMLY
Baked Rigatoni with Spinach, Ricotta, and Fontina Food and Wine salt, Fontina, grated Parmesan, rigatoni, olive oil, fresh ground black pepper and 3 more Hearty Baked …
From yummly.co.uk


BAKED RIGATONI WITH SPINACH, RICOTTA, AND FONTINA RECIPE
Aug 27, 2018 - 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 ri... Aug 27, 2018 - A quick take …
From pinterest.ca


BAKED SPINACH RIGATONI RECIPE - FOOD FANATIC
Preheat oven to 350°F. Cook rigatoni a la dente according to box instructions. Drain when cooked. In a large sauce pan, heat oil to medium high and sauté garlic for a few minutes …
From foodfanatic.com


10 BEST BAKED RIGATONI WITH RICOTTA RECIPES | YUMMLY
The Best Baked Rigatoni With Ricotta Recipes on Yummly | Baked Rigatoni With Eggplant Parmesan, Baked Rigatoni With Spinach, Ricotta, And Fontina, Baked Rigatoni With …
From yummly.com


BAKED RICOTTA AND SPINACH RIGATONI - FOOD NETWORK
Method. Preheat the oven to 180C/Gas Mark 4. 1) Cook rigatoni for 5 minutes in a pot of boiling, salted water. Drain and toss with 1 tablespoon olive oil. Set aside. 2) To make the bechamel …
From foodnetwork.co.uk


BAKED RIGATONI WITH SPINACH, RICOTTA, AND FONTINA FROM FOOD & WINE
Christine on October 23, 2012 . This recipe was just OK. This is partially my fault because I adjusted the cooking time and temperature a bit so that it could bake in the oven alongside …
From eatyourbooks.com


BAKED RIGATONI SAUSAGE SPINACH CASSEROLE BY REAL FOOD BY DAD
Instructions. Preparation: Heat oven to 350 degrees F. Lightly cover 13x9 pan with non-stick spray. In a large skillet, heat oil over medium heat. Add onions and cook until …
From realfoodbydad.com


BAKED RIGATONI WITH SPINACH, RICOTTA, AND FONTINA RECIPE
Sep 10, 2021 - 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 ri...
From pinterest.com


Related Search