Make a Meal at Home: Recipes

1.Baked Rigatoni with Spinach, Ricotta, and Fontina

Ingredients

• 1 pound rigatoni
• 3 tbsp. olive oil
• 1 10-ounce package frozen spinach, thawed
• 2 cups ricotta
• 5 tbsp. grated parmesan
• 1/2 tsp. grated nutmeg
• 3/4 tsp. salt
• 1/4 tsp. fresh-ground black pepper
• 6 ounces fontina, grated (about 1 1/2 cups)

1. Heat the oven to 450. Oil a 9-by-13 inch baking dish.
2. 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 tbsp of the oil.
3. Meanwhile, squeeze as much of the water as possible from the spinach. Put the spinach in a food processor and puree with teh ricotta, 3 tbsp of the parmesan, nutmeg, salt, and pepper. Stir in half of the fontina.
4. Stir the spinach mixture into the pasta. Top with the remaining fontina and parmesan. Drizzle the remaining 2 tbsp oil over the top. Bake the pasta until the top is golden brown, 15-20 minutes.


2.Chicken with Parsley

Ingredients

• 3 tbsp olive oil
• 1 chicken, cut into 8 pieces
• 3 garlic cloves, lightly crushed
• 1/2 fresh red chile, seeded and finely chopped
• 6 tbsp dry white wine
• salt and pepper
• juice of 1/2 lemon
• 3 tbsp chopped fresh parsley

1. In a large pan, heat oil. Add chicken and cook about 10 minutes or until lightly browned. Cook in batches, if necessary. Remove and reserve.
2. Add garlic and chile to pan and cook 5 minutes without browning, stirring occasionally. Return chicken to pan, add wine and boil 2-3 minutes.
3. Season lightly, cover and cook about 40 minutes or until chicken juices run clear when chicken is pierced with a sharp knife. Transfer chicken to a warm plate and keep warm. Stir lemon juice and parsley into pan. Boil if necessary to reduce juices, then pour over chicken.