RECIPE TITLE "Baked
Rigatoni with Spinach, Ricotta, and Fontina Recipe"
Source: Quick from Scratch - Herbs,
courtesy of Cooking.com
Serves 4 ---
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.
A delicately flavored white such as Orvieto will complement the
mild ricotta nicely. And, because Orvieto is not oaky, the wine
has no bitter tannin to clash with the slightly bitter spinach and
1 pound rigatoni
3 tablespoons olive oil
1 10-ounce package frozen spinach, thawed
2 cups (about 1 pound) ricotta cheese
5 tablespoons grated Parmesan cheese
1/2 teaspoon grated nutmeg
3/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
6 ounces fontina cheese, grated (about 1 1/2 cups)
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Pasta opens with a gallery of irresistible pasta dishes illustrated
with superb close-up photography. There are pasta dishes here for
every occasion and every taste, all created by international award-winning
author Julia dell Crode. The easy-to-follow instructions and tasting
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enable you to choose ingredients that hve a natural affinity with
each type of pasta.
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
You can substitute another chunky pasta, such as penne rigate,
penne, ziti, or fusilli. Boil all of these one or two minutes less.
Recipe reprinted by permission of Food and Wine. All rights reserved.
| Nutrition Facts
Facts per Serving
Calories: 872 Fat: 38g Carbohydrates: 92g
Cholesterol: 90mg Sodium: 1122mg Protein: 44g
Fiber: 6g % Cal. from Fat: 39% % Cal. from Carbs: 42%
|The Complete Book of Pasta and Noodles
How do you boil pasta? How much water and salt do you need? Should you add oil to the water? How well should you drain it? (Turn to page viii for the answers.)
One part cooking course, one part kitchen reference, and one part foolproof recipes, The Complete Book of Pasta and Noodles tells the story of flour and water like no other book on the market. Extensively covering the basics of pasta and noodles, this thoroughly researched and taste-tested guide is dedicated to the home cook who needs practical advice on everything from penne to pad thai. The experts at Cook's Illustrated present their knowledge and techniques in a hands-on way so that each and every step of the cooking process can be understood and easily executed. The authors leave room for interpretation and taste, of course, but you will not walk away from this book without knowing which olive oil to buy, why egg pastas tend to complement cream sauces, or how to mince garlic.
The book is arranged in four sections, exploring first dried semolina pasta, then fresh Italian-style pasta, Mediterranean pasta and European dumplings, and finally, Asian noodles. There are thirteen chapters devoted to sauces alone, and recipes are included with the type of pasta with which they work best -- from the simplest to the complex, but all within reach of the home cook. As a bonus, the book includes excellent photographs of the various pasta and noodle shapes, and impeccable illustrations clearly depict each step of key techniques. Special sections are devoted to such specific topics as "Are Electric Pasta Machines Worth the Money?" and "A Guide to Popular Cheeses."
"Cook's has always been the definitive word on any subject it tackles," says The Post and Courier, and The Complete Book of Pasta and Noodles will serve as the definitive reference volume for pasta lovers. More info
For New York Times bestselling author Giada De Laurentiis, pasta has always been one of the great pleasures of the table: it’s healthy and delicious; it can be light and delicate or rich and hearty; it’s readily available and easy to prepare--everything you want in a meal. And nothing satisfies a craving for Italian food quite like it! In Everyday Pasta, Giada invites you to share her love of this versatile staple with more than a hundred brand-new recipes for pasta dishes, as well as for complementary sauces, salads, and sides tempting enough to bring the whole family to the dinner table.
Without forgetting about the classics we all love, Giada makes the most of the many varieties of pasta available to create recipes that combine familiar flavors in exciting new ways.
Although most of these dishes are all-in-one meals in themselves, Giada also supplies recipes for her favorite appetizers, side dishes, and salads to round them out.
Whether you’re looking for a simple summer supper that makes the most of seasonal vegetables or seeking comfort in a pasta bowl on a cold winter’s night, Everyday Pasta offers just the thing.
• Tuna, Green Bean, and Orzo Salad
• Crab Salad Napoleans with Fresh Pasta
• Roman-Style Fettuccini with Chicken
• Baked Pastina Casserole
• Tagliatelle with Short Ribs Ragou
• Spaghetti with Eggplant, Butternut Squash, and Shrimp
Easy to prepare and endlessly versatile, pasta makes a wonderful quick supper when time is short but easily becomes an elegant meal when the occasion requires. In Everyday Pasta, Giada shows you how, with a few basic ingredients from the fridge and the pantry, you’re never more than minutes away from a delicious pasta dinner. More info
|Food Made Fast: Pasta (Williams-Sonoma)
Delicious Recipes for Busy People Designed for the busy home cook, Food Made Fast is the latest collectible series from Williams-Sonoma. Using a straightforward approach to everyday cooking, Food Made Fast is about delicious food, simply prepared, with easy-to-follow recipes and tips. Each book emphasizes keeping a well-stocked pantry, planning ahead, and using fresh ingredients as the keys to cooking delicious meals with a minimum of time and effort. Dedicated to a single subject - from Soup to Pasta to Weeknight - each volume makes it simple to plan, cook, and enjoy great-tasting food throughout the week. The recipes are both simple and inspired, making quick cooking a truly satisfying experience. More info