Rigatoni with Spinach and Ricotta

INGREDIENTS

• 1 pound of Rigatoni

• 2 Tbls of extra virgin olive oil

• 1 Tbls of butter

• 1 bunch of long green onions, chopped

• 3 cloves of garlic, finely chopped

• 8 baby portabella mushrooms, sliced

• 1 pound of ricotta cheese

• 1 pound of fresh baby spinach, cooked and chopped

• 1 cup of fresh grated Parmesan cheese

• 1/2tspof fresh grated nutmeg

• 1/2 tsp of salt

• 1/2 tsp of fresh ground black pepper

• 8 oz. of fresh grated mozzarella or fontina cheese

  PREPARATION

• In 6 quarts of boiling, salted water, cook the rigatoni for about 8 to 10 minutes until al dente.

• Meanwhile saute the onions, mushrooms and garlic for 2 minutes in the olive oil and butter. Let the mixture cool.

• Pre-heat the oven to 350 degrees

• In a large bowl thoroughly mix together the ricotta, cooked spinach, 1/2 cup of Parmesan cheese, nutmeg, salt and pepper.

• Drain the pasta and toss together with the mushroom mixture.

• Fold in the ricotta mixture.

• Place the rigatoni in slightly buttered baking dish.

• Top with mozzarella or fontina or both.

• Bake uncovered for about 30 minutes until cheese is browned and bubbly.

• Serve with remaining Parmesan cheese

  Serves 4 to 6 people.

http://www.great-chicago-italian-recipes.com/rigatoni_with_spinach.html