Ingredients
1 cup Cabot shredded mozzarella
1 package rigatoni
16 oz ricotta
1 egg
1 tbs fresh basil
2 tbs butter
½ white onion (chopped)
1 tbs garlic (minced)
¼ cup flour
2 tbs white wine
1 cup broth
1 ½ cup heavy cream
¼ cup sun-dried tomatoes (chopped)
1 cup baby spinach
½ cup reserved pasta water
¼ cup parmesan
2 tsp oregano
salt and pepper (to taste)
½ tsp paprika
Tools
piping bag
metal bowl
skillet
Directions
Step 1
In a medium sized bowl mix ricotta, mozzarella, egg, basil, and salt and pepper.
1 cup ricotta
¼ cup Cabot shredded mozzarella
1 egg
1 tbs fresh basil
salt and pepper (to taste)
Step 2
Bring a pot of water to boil and cook pasta 4 minutes less than instructed. Reserve 1/2 cup pasta water then rinse pasta with cool water.
1 package rigatoni
Step 3
With a piping bag, fill rigatoni with ricotta mixture and set aside.
Piping bag
Step 4
Sauté onions and garlic in butter.
½ white onion (chopped)
1 tbs garlic (minced)
Step 5
Once fragrant, add in sun-dried tomatoes, oregano, paprika and salt and pepper.
¼ cup sun-dried tomatoes (chopped)
2 tsp oregano
½ tsp paprika
salt and pepper (to taste)
Step 6
Add flour to make a roux.
¼ cup flour
Step 7
Add in wine, broth, heavy cream and 1/2 cup pasta water. Mix occasionally until the sauce thickens slightly, cooking on low heat for a few minutes.
2 tbs white wine
1 cup broth
1 ½ cup heavy cream
½ cup pasta water
Step 8
Add in baby spinach and parmesan cheese. Cook until spinach wilts. Add salt and pepper to taste if needed.
1 cup baby spinach
¼ cup parmesan
Step 9
Coat bottom of skillet with sauce and layer with stuffed rigatoni. Repeat until the skillet is full.
Step 10
Cover pasta with sauce and top with remaining mozzarella cheese.
¾ cup Cabot shredded mozzarella
Step 11
Bake the dish for 10 minutes at 350 degrees then broil until the cheese is bubbly and lightly browned.
Step 12
Garnish with fresh basil.
1 tbs fresh basil