Asiago, Ricotta & Spinach Rigatoni
Recipe here: http://www.dogsandwine.com/klutzy-kitchen-asiago-ricotta-spinach-rigatoni/
Asiago, Ricotta & Spinach Rigatoni -- Serves Four (or two, with seconds), another butchered beyond recognition recipe from Food & Wine magazine.
INGREDIENTS:
One (1) pound rigatoni
Two (2) cups ricotta cheese
Five (5) ounces uncooked baby spinach leaves
Two (2) cups semi-soft Asiago cheese, grated
1/4 cup seasoned bread crumbs
Five (5) tablespoons Parmesan, grated
Three (3) tablespoons olive oil
1/2 teaspoon nutmeg
Freshly ground salt and pepper
DIRECTIONS:
1) Preheat your oven to 450-degrees. If you store your baking pans in your oven like I do, remove them first...
2) While waiting for a pot of salted water for your pasta to come to a boil, blanch your spinach, making sure to squeeze out as much excess moisture as you can. Set aside.
3) When the water comes to rolling boil, cook the rigatoni about two minutes short of time listed on the box.
4) While your pasta is cooking, blend together thoroughly the ricotta, spinach, Parmesan, nutmeg, as well as a bit of salt and pepper in a food processor. Transfer to a bowl and stir in one (1) cup of the Asiago cheese.
5) Drain, and transfer your pasta to a 9 x 13 baking dish. Toss pasta with one tablespoon of olive oil. Combine your spinach/ricotta mixture thoroughly with the pasta. Top evenly with the remaining two tablespoons of olive oil, followed by the rest of your Asiago and Parmesan cheeses. Distribute your breadcrumbs across the top of your dish.
6) Bake for 15 to 20 minutes, until the top is a nice golden brown.
7) Serve hot!