Rigatoni Spinach Pasta recipe (Casserole)


1 lb Rigatoni Pasta
1 lb Frozen Spinach
1 tablespoon olive oil
½   stick of butter
some   minced shallot
½ lb Mozarella cheese
2   pressed cloves garlic
¼ cups flour
cups milk
¼ teaspoons Ground Nutmeg powder
2 cups Ricotto cheese
2   eggs
½ cups white wine
some   salt and pepper

Posted by Art99 on Mar 7, 2011


Boil the rigatoni pasta with some salt for 6 minutes in high heat. Squeeze the water out of the frozen spinach, chop them and keep it aside. In a large mixing bowl add the spinach, bechamel sauce, 2 cups of ricotta cheese, 2 large eggs and little salt mix them all together. Add the pasta into the above mixture mix it all together. keep it aside. Grease 9 by 8 Inch baking pan and slowly transfer the above pasta mixture into it spread them equally in the pan. Sprinkle some mozzarella cheese on top of it. Preheat the oven for 360°F. Cover the pan loosely with aluminum foil and bake them for 40 minutes and remove the foil and again bake them for 20 minutes.

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