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Baked Rigatoni with Spinach, Ricotta, and Fontina

Vegetarian • Serves 4

Produce

1 10-ounce package Spinach, frozen

Pasta & Grains

1 lb Rigatoni

Baking & Spices

1/4 tsp Black pepper, fresh ground
1/2 tsp Nutmeg, grated
3/4 tsp Salt

Oils & Vinegars

3 tbsp Olive oil

Dairy

6 oz Fontina, grated
5 tbsp Parmesan, grated
2 cups Ricotta
Gail Brown
Gail Brown • 2 years ago

Baked Rigatoni with Spinach, Ricotta, and Fontina

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  • Bree Fowler

    Making this tonight withe leftover ricotta and greenmarket spinach. Yum!

  • Bree Fowler

    This was a lot richer than I expected, but very quick and easy to make and I liked the kick from the green onions.