Baked rigatoni with spinach, ricotta, and Fontina from Food & Wine

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Notes about this recipe

  • Christine on October 23, 2012

    This recipe was just OK. This is partially my fault because I adjusted the cooking time and temperature a bit so that it could bake in the oven alongside another dish. My adjustments did not do the dish any favors and account for the fact that it got a bit dried out, but the flavor was still quite plain. If I try to make this again, I think I would use a stronger flavored cheese than Fontina and I would probably add some garlic to the cheese mixture. I'd also make sure to use the cooking time/temp as written!

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