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 pound rigatoni; 1 tablespoon olive oil; 4 tablespoons butter; 1 large shallot, minced; 2 cloves garlic, pressed; 1/4 cup all-purpose flour; 1/2 cup white wine; 2 cups milk; 1/8 teaspoon ground nutmeg; Kosher salt and freshly ground black pepper; 2 (10-ounce) packages frozen chopped spinach, thawed and squeezed of excess water; 2 cups ricotta cheese; 2 eggs, lightly beaten; 8 ounces smoked or fresh mozzarella, grated

Servings: persons

1 pound rigatoni
1 tablespoon olive oil
4 tablespoons butter
1 large shallot, minced
2 cloves garlic, pressed
1/4 cup all-purpose flour
1/2 cup white wine
2 cups milk
1/8 teaspoon ground nutmeg
Kosher salt and freshly ground black pepper
2 (10-ounce) packages frozen chopped spinach, thawed and squeezed of excess water
2 cups ricotta cheese
2 eggs, lightly beaten
8 ounces smoked or fresh mozzarella, grated

1
Preheat the oven to 350 degrees F.
2
Cook rigatoni for 5 minutes in a pot of boiling, salted water.
3
Drain and toss with 1 tablespoon olive oil.
4
Set aside.
5
To make the bechamel sauce:
6
Melt the butter in a large saucepan over medium heat and add the shallots and garlic.
7
Sweat the shallots and garlic for a few minutes until softened and but not colored.
8
Add the flour and stir until a smooth paste forms.
9
Gradually whisk in the wine and then the milk.
10
Bring the mixture to a simmer, whisking constantly and cook until thickened, about 5 minutes.
11
Season with nutmeg, salt, and pepper, to taste.
12
Let cool slightly.
13
Transfer cooled bechamel to a large mixing bowl and add the spinach, ricotta, and eggs.
14
Mix in rigatoni and transfer to a greased 9 by13-inch baking dish.
15
Top with grated mozzarella.
16
Cover loosely with aluminum foil and bake for 40 minutes.
17
Remove foil and bake an additional 20 minutes, or until cheese is lightly browned on top, the center is no longer runny, and the sides are bubbly.

688

kcal

Calories

Fat

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 14 ingredients. The key ingredients include: 1 pound rigatoni, 1 tablespoon olive oil, 4 tablespoons butter, 1 large 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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