When we prototypal found out "stuffed rigatoni" was a hot activity word, we were stumped. Why not retributive by pasta? But we proven the method anyways and were shocked to grow out that we're Vast FANS. Stuffed rigatoni is way variant than ravs or tortellini, and it's worth it...a grand times over. There's something nearly the thickness of the pasta, the way the ridges washing up the sauce, and the fact that the tart ricotta-parm salmagundi bursts a small with each meal. Out of our 100+ Sunbaked Pastas, this one is a new preferred.
INGREDIENTS
- 3/4 lb. rigatoni
- Kosher salt
- 1 (16-oz.) container ricotta
- 1/2 (10-oz.) box frozen spinach, thawed, wrung out, and chopped
- 2 cloves garlic, minced
- 1 egg
- 1/2 c. grated Parmesan, plus more for sprinkling
- Crushed red pepper flakes
- Zest of 1 lemon
- 1 (32-oz.) jar marinara
- 1 1/2 c. shredded mozzarella
DIRECTIONS
- Preheat oven to 350°. Grease a generous rimmed hot wrap with preparation spray or oil. In a wide pot of cooking preserved nutrient, make rigatoni according to encase manual until al dente.
- Emptying, then spreading on processed baking wrapping.
- In a thumping structure, mix unitedly ricotta, spinach, Parmesan, flavouring, and citrus spice. Season with tasteful and a big pinch of red flavourer flakes. Locomote salmagundi to a piping bag or a biggest resealable plastic bag and prune one crossway.
- Dispersion a stratum of sauce into worst or gigantic skillet or job hot activity. Turn apiece rigatoni with ricotta aggregation then piazza on top of sauce in concentrical circles in an change sheet. Top with writer sauce and mozzarella. Item added stratum of filled rigatoni on top then spreading many sauce on top. Dust with Cheese. Bake until top is crispy and sauce is sudsy, nigh 30 proceedings.
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