Spinach & Cheese Stuffed Rigatoni 

Spinach  & Ricotta Cheese Filling

  • 2 cups ricotta cheese
  • 1/2 cup grated parmesan
  • 1/4 cup grated asiago  (or more parmesan)
  • 1 tsp ground fennel seed
  • 2 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp seasoning salt
  • 1 tsp fresh cracked pepper
  • 2 cups spinach, finely  chopped
  • 2 tbs fresh parsley, minced
  • 1/2 cup onion, minced
  •  2 tbs garlic, minced
  • 2 egg yolks
  • 1 tbs butter
  • 2 tbs oil
  • 1 batch Fire Roasted Marinara or 6 cups of your preferred marinara
  • 2 1/2 cups chicken broth
  • 3 cups grated Italian or mozzarella cheese
  • 1 500 gram box of uncooked rigatoni

Quick Note All uncooked noodles are “oven ready” whether they say it on the box or not. Just grab whatever kind of Rigatoni brand you use. The extra chicken broth added to the marinara will cook the pasta in the oven saving you the extra step of boiling the noodles. Stuffing and nixing is also easier with hard pasta then cooked.

  1. In a medium sized pan heat oil and butter over medium heat. Cook the spinach, onions and garlic for 3-5 minutes or until onions are tender and spinach is wilted. Allow to cool.
  2. In a large bowl combine the cooled spinach mix with the remaining cheese filling ingredients and mix until combined.
  3. Stuff the cheese mix into an icing bag with no tip.
  4. One at a time begin piping the cheese filling into each  uncooked rigatoni noodle and place into your casserole dish. There should be enough cheese for pretty much all the noodles, give or take a few. This can take 45 minutes so I watched a show while stuffing 😊
  5. Preheat oven to °350
  6. Once the noodles and filling are done, mix the marinara and chicken broth together and pour over the noodles.
  7. Gently stir the pasta to even everything out and ensure even coating.
  8. Cover with tin foil and bake for 45 minutes to 1 hour.
  9. Remove tin foil and cover evenly with cheese.
  10. Broil until cheese is melted and just starts to brown.
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