Rigatoni with Spinach and Ricotta

Rigatoni with Spinach and Ricotta


  • 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


  • 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.