In a large pot of boiling, salted water, cook the rigatoni until almost done, about 12 minutes. Drain. Put the pasta in the prepared baking dish and toss with 1 tablespoon of the oil.

If you’re looking for a dish that’s as comforting as it is nourishing, these Spinach, Mushroom, and Ricotta Stuffed Zucchini boats are a perfect choice. Tender zucchini is hollowed and baked ...

Baked eggplant with ricotta, mozzarella, and spinach makes for a flavorful and satisfying dish. Start by slicing the eggplants, salting them, and allowing them to rest for 10 minutes to release ...

You know how a word you’ve just learned suddenly begins popping up everywhere? Well, gnudi have been doing virtually the same lately, showing up on menus in restaurants I’ve visited and in ...

Stir in spinach; cook, stirring occasionally, until wilted, about 2 minutes. Add crushed tomatoes and remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Reduce heat to medium, and let ...

We all know how nutritious spinach is and also how versatile it is to work with. However, if you are tired of eating the same ...

Transfer the skillet to the oven and bake until the eggs are just set, 18 to 20 minutes. Pierce the center of the frittata with a paring knife: It should come out clean without any raw, wet egg ...

Preheat the oven to 220C/200C Fan/Gas 7. Stir the spinach and basil through the sauce until wilted. Season with salt and pepper to taste. Add the pasta to the sauce and stir to coat.

Spinach and ricotta filling. 2 (10-ounce) packages frozen chopped or leaf spinach, defrosted. ... Bake until puffed and nicely brown, about 30 minutes. Serve warm or at room temperature.

Drain the pasta and spinach well in a colander. Return them to the saucepot. Stir the sauce, ricotta, 1/2 cup of the mozzarella cheese, 1/2 cup of the Parmesan cheese, garlic powder and black ...