Baked Rigatoni with Ricotta & Spinach

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This is quick prep pasta dinner!

Baked Rigatoni with Ricotta & Spinach

1 lb Rigatoni
1 TBS + extra virgin olive oil
4 TBS butter
1 lg shallot, minced
2 cloves pressed garlic
1/4 C flour
1/2 C white wine
2 C chicken broth
pinch of nutmeg
salt & pepper
2 10 oz packages of frozen chopped spinach, thawed and drained well
2 C ricotta cheese
2 eggs, lightly beaten
8 oz shredded mozzarella cheese

Preheat your oven to 350 degrees F.

Cook Rigatoni in boiling water for 5 minutes, drain and then toss with olive oil.

Melt butter in a saucepan over medium heat. Saute the shallot and garlic until softened. Add flour and stir continuously making a "paste." Gradually whisk in the wine and then the chicken broth, stirring the entire time. Simmer the sauce (keep stirring!) until it thickens. Stir in the nutmeg, salt & pepper to taste.

In a large bowl, combine the sauce, the spinach, ricotta and eggs. Mix in the rigatoni and then transfer to a large baking dish. Sprinkle the shredded mozzarella over the top. Cover with foil and bake for 40 minutes. Remove foil and bake another 10-15 minutes until bubbly.