In Italy, meals signify quality time spent together. They offer an opportunity to connect through conversation and enjoyment of the foods being shared. Neither the preparation nor the enjoyment of a meal is rushed in Italy. On the contrary, intention paves the way from start to finish. The preparation of a meal begins with the careful, intentional selection of fresh ingredients which are in turn treated with great respect. Crafted to share with friends and family at the table, this vegetarian baked rigatoni is the perfect dish to share a glass of wine, stories, laughter, and love over. 

VEGETARIAN BAKED RIGATONI

Serves 6

INGREDIENTS

▢ 1 lb Rigatoni, cooked al dente
▢ 2 cups fresh ricotta cheese
▢ 4 oz fresh goats cheese
▢ 1/2 cup grated Parmigiano Reggiano cheese
▢ 8 oz fresh mozzarella, half cubed, half sliced
▢ 1 tbsp Olive Oil
▢ 3 cloves garlic, minced
▢ 1 jar Basil Marinara
▢ 1 cup frozen peas
▢ 16 oz fresh spinach
▢ 1/2 cup fresh basil, torn

DIRECTIONS

1. Preheat the oven to 350°F and gently oil the bottom of a 9 x 13 casserole dish.
2. Combine the ricotta, goats cheese, parmesan and cubed mozzarella in a large mixing bowl.
3. In a medium sized pot, saute garlic in 1 tbsp oil over medium heat for thirty seconds before adding marinara, peas and spinach. Remove from heat once the spinach has wilted, roughly 2 minutes.
4. Pour the pasta into the sauce and toss until evenly coated. Spread half of this mixture into the bottom of your casserole dish and then half of the cheese mixture over top. Gently mix together before evenly spreading the remaining pasta and cheese mixture on top and gently mixing together. Sprinkle your torn basil over this last layer before spreading the sliced mozzarella for the topmost layer.

5. Cover and bake for 25 minutes, then uncover and bake for another 10 minutes to allow the cheese to brown slightly. Serve hot. 

6. Mangiamo.