Rigatoni Wth Spinach And Ricotta Cheese Food

RIGATONI WTH SPINACH AND RICOTTA CHEESE

Steps:

• 1. In a sauce pan, heat 2 tablespoons oil. Add all-purpose flour and cook for about 1 minute (until flour become light brown). Stir in ½ cup milk and cook until it thickens to sauce consistency. Add salt and black pepper. Set aside.
• 2. Cook rigatoni according to package direction. (I prefer it little under cooked) Cook frozen spinach according to package directions.
• 3. In a large sauce pan heat 2 tablespoons oil. Add garlic and cook 30 seconds. Add diced tomato and tomato sauce. Add Italian seasoning and crushed red pepper. Cook for about 10 minutes. Remove from heat.
• 4. Add cooked spinach. Add white sauce and ricotta cheese and mix it well.
• 5. Add salt and pepper according to your taste. Set aside 1 cup of sauce. Mix cooked pasta and sauce in a large baking dish.
• 6. Sprinkle mozzarella cheese on top. Cover it with aluminum foil (poke couple of hole to allow steam to escape). Bake it in 350-degrees for 15 minutes remove foil and broil until cheese is golden brown (about 4 minutes). Serve hot with garlic bread. Serve remaining sauce as a dipping sauce with garlic bread.

RIGATONI WITH RICOTTA CHEESE

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 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.

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.

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.