Rigatoni Primavera
Author: 
Serves: 6-8
 
Ingredients
  • ¾ pound rigatoni
  • Filling:
  • 1-1/2 pounds fresh spinach
  • 3 Tablespoons butter (I used unsalted)
  • ¾ pound ricotta cheese (1-1/2 cups)
  • 1 egg
  • ¼ pound freshly grated Parmesan cheese (about 3 cups)
  • Dash of nutmeg
  • Salt, to taste (I used about a ½ teaspoon)
  • White Sauce:
  • 3 Tablespoons butter (I used unsalted)
  • 2-1/2 Tablespoons all-purpose flour
  • 2 to 2-1/2 cups milk
  • Salt, to taste (I used about a ½ teaspoon)
Instructions
  1. Cook rigatoni in boiling salted water until al dente.
  2. While pasta cooks, wash spinach well and cook until tender, about 5 minutes, using only the water that clings to the leaves from washing. Drain well in colander, pressing out excess water. Put spinach in a tea towel and twist to squeeze out remaining water. Puree through a sieve or food mill. (I used a food processor). Place spinach in a small saucepan and add 3 Tablespoons butter and simmer for a minute or two. Mash ricotta cheese with spinach, add egg and half of grated cheese. Season with nutmeg and salt. Beat with a wooden spoon until very smooth.
  3. Drain rigatoni and rinse with cold water until cool enough to handle. Using a pastry tube that will fit inside the pasta, fill each rigatoni with the spinach mixture; set aside.
  4. Make the medium thick white sauce by melting the butter in a saucepan, then stirring in the flour to combine. Gradually whisk in the milk until combined and cook until very smooth; stir in salt to taste.
  5. Spoon a layer of sauce on the bottom of six 1-cup gratin dishes, or use a baking dish, 11-by-8", or 12" round baking pan. Add one layer of stuffed rigatoni, another of sauce, some grated Parmesan, and keep alternating until dishes are filled, ending with grated Parmesan. Dot each dish with some butter (I used about 2 Tablespoons total for the 6 gratin dishes). Bake in a 350 degree oven for about 30-35 minutes or until the top is golden brown and the sauce is bubbly.
Recipe by The Culinary Cellar at https://theculinarycellar.com/a-stuffed-rigatoni-from-mimi-sheraton/