Baked Rigatoni with Peas, Ricotta and Fontina

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.

Reader's Comments

1. 

   How do you do it? You always make everything look so great & sound so simple to make.
2. thejoereview on 08 Nov 2008 7:33 pm
3. 

   You are too kind. This is an easy one, just mix it up and throw it in the oven!
4. Elizabeth on 12 Nov 2008 9:37 pm