Baked Rigatoni with Peas, Ricotta and Fontina

Thursday, 06 Nov 2008


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.


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