Baked Ricotta And Spinach Rigatoni

Total Time: 1 hr 30 mins Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 6
• 1 lb rigatoni pasta
• 1 tablespoon olive oil
• 4 tablespoons butter
• 1 shallot, minced
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 1/2 cup wine
• 2 cups milk
• 1/8 teaspoon ground nutmeg
• salt
• ground black pepper
• 4 cups baby spinach, rinsed
• 2 cups ricotta cheese
• 2 eggs, lightly beaten
• 8 ounces mozzarella cheese, grated

Recipe

• 1 preheat the oven to 350 degrees f.
• 2 cook the rigatoni for 5 minutes in a pot of boiling, salted water.
• 3 drain and toss with the olive oil.
• 4 set aside.
• 5 to make the bechamel sauce, melt the butter in a large saucepan over medium heat and add the shallots and garlic.
• 6 sweat the shallots and garlic for a few minutes until softened but not coloured.
• 7 add the flour and stir until a smooth paste forms.
• 8 gradually whisk in the wine and then the milk.
• 9 bring the mixture to a simmer, whisking constantly and cook until thickened, about 5 minutes.
• 10 season with nutmeg, salt and pepper to taste.
• 11 let cool slightly.
• 12 transfer the cooled bechamel to a large mixing bowl and add the spinach, ricotta, and eggs.
• 13 mix in the rigatoni and transfer to a greased 9" x 13" baking dish.
• 14 top with the grated mozzarella.
• 15 cover loosely with aluminum foil and bake for 40 minutes.
• 16 remove the foil and bake for an additional 20 minutes, or until the cheese is lightly browned on top, the centre is no longer runny, and the sides are bubbly.