Baked pasta dish for spinach lovers.
| 1 | lb. rigatoni |
| 4 | tablespoons butter |
| 1/4 | cup flour |
| 2 | cups milk |
| 2 | cups ricotta cheese |
| 8 | oz. smoked mozzerella |
| 1 | tablespoon olive oil |
| 1/2 | cup white wine |
| 2 | cloves garlic |
| 2 | boxes frozen spinach |
| 2 | eggs |
Cook rigatoni according to directions. Prheat oven to 350. Melt butter and sweat garlic. Add flour. Cook 2 minutes. Add milk and whisk to create a Bechemel sauce. Once thickened, pour into large bowl. When cooled, add ricotta, spinach, eggs beaten, and pasta. Pour into casserole dish. Top with mozzerella. Bake for 40 minutes covered with foil. Uncovered another 20 minutes. Let set 1/2 hour before serving.
CategoriesFirst Course, Italian
| Nutrition Facts | ||||||
Serving Size 233.2g  Some items from this recipe could not be found or sized. This estimate is incomplete. |
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Amount Per Serving |
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Calories 241 Calories from Fat
134 |
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% Daily Value* |
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Total Fat
14.9g 23%
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Saturated Fat
7.1g 36%
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Trans Fat
0.0g |
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Cholesterol
86mg 29%
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Sodium
220mg 9%
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Total Carbohydrates
12.4g 4%
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Dietary Fiber
1.6g 6%
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Sugars
3.9g |
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Protein
13.0g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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