For the Filling


  1. To make the sauce:
  2. Heat the olive oil in a pan on medium heat
  3. Add onion, garlic and bay leaves. Sautè for 3-5 minutes until soft
  4. Next add the wine and cook until the mixture is reduced by half
  5. Add the diced tomatoes and bring to the boil. Then reduce the heat to a simmer and cook for 20 minutes
  6. Season with salt and pepper To make the filling:
  7. Take spinach leaves and place into a pot of boiling water for 30 seconds. Remove and refresh in cold water. Strain the spinach and squeeze out any excess water. Finely chop.
  8. In a bowl combine ricotta, chopped spinach, pine nuts, nutmeg, pancetta, parmesan, breadcrumbs, lemon zest and egg. Method:
  9. Cook pasta as per packet directions. Toss pasta with olive oil and place on a tray
  10. In a baking dish place a layer of the sauce onto the base
  11. Take a rigatoni and fill with filling then place into the dish – repeat until all rigatoni is used
  12. Once all rigatoni is filled and placed on the baking dish, finish the dish with a layer of sauce
  13. Cover the tray with foil and bake at 180°C for 20-25 minutes.
  14. Serve with shavings of parmesan

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