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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pasta -- Cook according to package directions in salted water, but a bit al dente as it will continue to cook in the oven. Drain well and add to a large mixing bowl and drizzle with 1 teaspoon of the olive oil and toss. (Remember to save 1 cup of the pasta water). | 2. Onion, Garlic and Spinach -- So you don't dirty another dish. Add the remaining olive oil to the pot you cooked the pasta in and add the onion, garlic, red pepper flakes and cook 2 minutes on medium heat. Add in the artichokes and spinach (breaking up the spinach as you add it); stir well and remove from the heat and let cool a few minutes. Then transfer to the bowl with the pasta and lightly toss. | 3. Filling -- In a smaller bowl, add the ricotta, egg, nutmeg, Italian seasoning, pepper, 3/4 cup of the fontina cheese, 1/4 cup of the parmesan, and 1/2 cup of the pasta water and mix well. Add this mixture to your pasta and toss. If it seems a bit dry, add the remaining pasta water. At this point taste to see if you need to add any additional seasoning. The cheese is salty which is why I don't add salt right away. But season according to your taste. | 4. Casserole -- In a 13x9 casserole dish or pan, spray with non-stick spray or Pam add your pasta mixture. Add the remaining fontina and parmesan cheese. Cover with foil and bake in a 375 degree oven for 15 minutes. Remove the foil and cook another 15 minutes until bubbly and golden brown. | 5. Serve -- I love a fresh tomato, cucumber, and olive salad with a basil vinaigrette for a simple light side. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pasta shell	1	box		-	-	-	-
spinach	1	box	chopped thawed drained frozen	-	-	-	-
artichoke heart	1	can	drained chopped	-	-	-	-
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
garlic	2	teaspoons	minced	8.344	1.8514	0.3562	0.027999999999999997
ricotta cheese	2	cups		863.04	15.0784	55.8496	64.3808
fontina cheese	1 1/2	cups	grated	770.22	3.069	50.688	61.6572
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
egg	1			71.5	0.36	6.28	4.755
nutmeg	1/2	teaspoon	grated	5.775	0.5422	0.0642	0.3994
olive oil	3	teaspoons		119.34	0.0	0.0	13.5
water	1/2 - 1	cup		0.0	0.0	0.0	0.0
red pepper flake	1	pinch		-	-	-	-
italian seasoning	1	teaspoon		-	-	-	-
salt				-	-	-	-
pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.