Baked Ricotta and Spinach Rigatoni Recipe

Name: Baked Ricotta and Spinach Rigatoni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb rigatoni pasta; 1 tablespoon olive oil; 4 tablespoons butter; 1 shallot, minced; 2 garlic cloves, minced; ¼ cup all-purpose flour; ½ cup white wine; 2 cups milk; ⅛ teaspoon ground nutmeg; salt; ground black pepper; 4 cups Baby Spinach, rinsed; 2 cups ricotta cheese; 2 eggs, lightly beaten; 8 ounces mozzarella cheese, grated

Servings: persons

1 lb rigatoni pasta
1 tablespoon olive oil
4 tablespoons butter
1 shallot, minced
2 garlic cloves, minced
¼ cup all-purpose flour
½ cup white wine
2 cups milk
⅛ teaspoon ground nutmeg
salt
ground black pepper
4 cups Baby Spinach, rinsed
2 cups ricotta cheese
2 eggs, lightly beaten
8 ounces mozzarella cheese, grated

1
["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."]

1177

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lb rigatoni pasta, 1 tablespoon olive oil, 4 tablespoons butter, 1 shallot, minced, and more.

Yes, Baked Ricotta and Spinach Rigatoni falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Ricotta and Spinach Rigatoni

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