Monday, June 16, 2008

Baked Spinach and Ricotta Rigatoni

Baked spinach and ricotta Rigatoni
1 lb rigatoni
1 T olive oil
4 T butter
1 large shallot and 2 cloves garlic
½ cup flou
r½ cup white wine (or chicken broth)
2 cups milk
Pinch nutmeg,
Salt and pepper
2 10oz frozen chopped spinach thawed and squeezed of excess water
2 cups ricotta cheese
2 eggs lightly beaten
8 oz mozzarella grated
Cook rigatoni for 2 min less than shortest amount on label,(only for freezer prep cooking) if you are having it fresh cook pasta al dente, drain and toss with olive oil.
To make white sauce: Melt the butter over med heat add the shallots and garlic for a few min until softened but not colored. Add the flour and stir until a soft paste forms. Gradually whisk in the wine and milk. Bring the mixture to a simmer whisking constantly and cook until thickened, add salt, pepper, and nutmeg. Let cool slightly.Transfer cooled sauce to a large bowl and add the spinach, ricotta, and eggs. Mix in rigatoni and transfer to a 9 x 13 greased pan I do two 8x8 pans. Top with grated mozzarella. Cover loosely with foil and bake for 40 min. Remove foil and bake for 20 min or until cheese is browned and center is no longer runny.

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