Recipes Included On This Page Baked Rigatoni with Spinach, Ricotta and Fontina Browned Potato Balls Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Baked Rigatoni with Spinach, Ricotta and Fontina Recipe By : Quick from Scratch - Herbs Serving Size : 4 Preparation Time :0:00 Categories : Volume 15-02 Feb 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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) 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. Heat the oven to 450F. 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; 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: Substitute another chunky pasta, such as penne rigate, penne, ziti or fusilli. Boil all of these one or two minutes less. Active Time: 15 Minutes Total Time: 30 Minutes Serves 4. Recipe by Food and Wine. Contributed to the FareShare Gazette by Art; 16 February 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 541 Calories; 14g Fat (23.4% calories from fat); 17g Protein; 85g Carbohydrate; 3g Dietary Fiber; 5mg Cholesterol; 524mg Sodium. Exchanges: 5 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Fat. Back to Recipe List * Exported from MasterCook * Browned Potato Balls Recipe By : Gourmet Magazine; December 1970 Serving Size : 6 Preparation Time :0:00 Categories : Volume 15-02 Feb 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 large potatoes 2 tablespoons butter 2 tablespoons bacon fat -- or oil Salt and pepper -- to taste Chopped parsley -- to taste With a melon-ball cutter scoop out about 3 cups of potato balls from 6 large potatoes and put them in a saucepan. Parboil the potato balls in salted water to cover for 5 minutes. Remove them with a slotted spoon and drain them on paper towels. In a skillet cook them in 2 tablespoons each of butter and bacon fat or oil, tossing them frequently, until they are soft and golden brown. Add salt, pepper and chopped parsley to taste. From Gourmet Magazine; December 1970. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 18 February 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 170 Calories; 8g Fat (43.3% calories from fat); 3g Protein; 22g Carbohydrate; 2g Dietary Fiber; 15mg Cholesterol; 70mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Fat.

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