Rigatoni with Spinach
and Ricotta
EasyRigatoni with Spinach and Ricotta is a quick version of stuffed shells or cannelloni. Just toss together, bake and serve and you’ll have dinner in no time. I’ve added garlic, mushrooms and onions to this recipe to give it an extra depth of flavor. Just top it off with a little mozzarella or fontina cheese and bake it until the cheese is slightly brown and bubbly. This Rigatoni with Spinach and Ricotta recipe is great for parties or a simple family meal. Serve with plenty of cheese and Italian bread. Enjoy! INGREDIENTS 1 pound of Rigatoni2 Tbls of extra virgin olive oil1 Tbls of butter1 bunch of long green onions, chopped3 cloves of garlic, finely chopped8 baby portabella mushrooms, sliced1 pound of ricotta cheese1 pound of fresh baby spinach, cooked and chopped1 cup of fresh grated Parmesan cheese1/2tspof fresh grated nutmeg1/2 tsp of salt1/2 tsp of fresh ground black pepper8 oz. of fresh grated mozzarella or fontina cheesePREPARATION In 6 quarts of boiling, salted water, cook the rigatoni for about 8 to 10 minutes until al dente.Meanwhile saute the onions, mushrooms and garlic for 2 minutes in the olive oil and butter. Let the mixture cool. Pre-heat the oven to 350 degreesIn a large bowl thoroughly mix together the ricotta, cooked spinach, 1/2 cup of Parmesan cheese, nutmeg, salt and pepper.Drain the pasta and toss together with the mushroom mixture.Fold in the ricotta mixture. Place the rigatoni in slightly buttered baking dish.Top with mozzarella or fontina or both.Bake uncovered for about 30 minutes until cheese is browned and bubbly.Serve with remaining Parmesan cheese Serves 4 to 6 people.
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