06
Nov
08

Baked Rigatoni with Peas, Ricotta and Fontina

rigatoniplate

Baked Rigatoni with Peas, Ricotta and Fontina

The original version of this quick and easy Food and Wine recipe uses spinach.  I substituted peas because that’s what I had.  It was a good combination. I halved the recipe and ended up with 4-6 good-sized servings.

rigatonibaked

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2 Responses to “Baked Rigatoni with Peas, Ricotta and Fontina”


  1. November 8, 2008 at 7:33 pm

    How do you do it? You always make everything look so great & sound so simple to make.

  2. 2 Elizabeth
    November 12, 2008 at 9:37 pm

    You are too kind. This is an easy one, just mix it up and throw it in the oven!


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