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      RECIPE TITLE "Baked Rigatoni with Spinach, Ricotta, and Fontina Recipe"
    Source: Quick from Scratch - Herbs,
    courtesy of Cooking.com

    yields Serves 4 time--- difficultyeasy

    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.

    WINE RECOMMENDATION
    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 nutmeg.

      RECIPE INGREDIENTS

    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)

    Ultimate Pasta
    Ultimate Pasta Ultimate 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 notes, and the expertise of an author passionate about her subject, enable you to choose ingredients that hve a natural affinity with each type of pasta.

      RECIPE METHOD

    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.

    Recipe reprinted by permission of Food and Wine. All rights reserved.

      Nutrition Facts
    Serves 4
    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%

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