Baked Rigatoni With Spinach, Ricotta, and Fontina
45 mins (prep 10, cooking 35)
11 ingredients
4 servings
I found this in an old issue of Food and Wine. It sounds quick and good. Here's how the magazine describes it. 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.

Categories:  <-60-mins , pasta,-rice-and-grains , greens , easy , main-dish , spinach , pasta , vegetable , time-to-make ,
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Serving Size (159.29 g)
Servings 4
Amount per Serving
Calories 383.67 Calories from Fat 253.89
% Daily Value *
Total Fat 28.21g 173.61%
Saturated Fat 12.46g 249.27%
Trans Fat 0.0 %
Cholesterol 66.94mg 89.25%
Sodium 753.06mg 125.51%
Total Carbohydrate 11.3g 15.07%
Dietary Fiber 0.06 g 0.92%
Sugars 0.69 g %
Protein 21.37g 170.99%
Vitamin A 580.0IU% Vitamin C 0.01mg%
Calcium 405.47mg% Iron 1.47mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9β€’Carbohydrate 4β€’Protein 4
*Nutrition information was calculated excluding the following ingredients:
rigatoni pasta, frozen spinach, fresh ground black pepper, fontina cheese