Pasta Ricotta e Spinaci - Cremosa dal sapore inimmaginabile.

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese reduces calories while maintaining a creamy texture.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is a dairy-free option that adds a cheesy flavor.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Provolone can be a more affordable cheese option.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Frozen spinach is often cheaper and just as nutritious.

Cook rigatoni in salted boiling water until al dente, about 10-12 minutes.

Drain rigatoni and reserve some pasta water.

Sauté onion and garlic in olive oil until translucent, about 3-4 minutes.

Add fresh spinach and cook until wilted, about 2-3 minutes.

In a large bowl, combine ricotta cheese, half of the parmesan cheese, egg, nutmeg, salt, and black pepper.

Mix in the sautéed spinach and onion mixture with the ricotta mixture.

Fold in the cooked rigatoni, adding reserved pasta water as needed to loosen the mixture.

Transfer the rigatoni mixture to a baking dish and top with mozzarella cheese and remaining parmesan cheese.

Bake in a preheated oven at 375°F until bubbly and golden, about 20-25 minutes.

Garnish with fresh basil and parsley before serving.

Cooking Techniques

Spice Level:

Allergens