Baked Rigatoni with Arugula Salad

This classic dish was featured on our Quarantine Kitchen Live Episode 5 on April 25, 2020. We loved cooking along with everyone who joined us on Zoom. We appreciate everyone for the support! If you missed it here is the recipe with step-by-step instructions to recreate the dish. Don’t forget to pair it with our 2018 Chardonnay!

Ingredients List:

• 1 lb of rigatoni pasta, dried penne or ziti are good substitutes
• ¼ cup of unsalted butter (We used Clover Unsalted Butter)
• ¼ cup flour
• 1 shallot, minced fine
• Pinch of nutmeg
• 4 cups of whole milk (Our local favorite: Clover Organic Whole Milk)
• 1 ½ cup of parmesan
• 1 cup white cheddar or dry jack (Clover)
• 1 whole egg (Clover Pasture-Raised Eggs)
• Zest of 1 lemon
• 2 5oz packages washed arugula
• ½ cup basil leaves, torn
• ½ cup mint leaves, torn
• 1 cup asparagus, cut thin diagonally
• 1 cup ricotta
• ½ teaspoon dry oregano
• ¼ cup red wine vinegar
• ½ cup extra virgin olive oil
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 2018 Chardonnay

Directions:

For the Baked Rigatoni:

• 1 lb of rigatoni pasta (penne or ziti are good substitutes)¼ cup unsalted butter
• ¼ cup flour
• 1 shallot, minced fine
• Pinch of nutmeg
• 4 cups whole milk
• 1 ½ cups parmesan
• 1 cup white cheddar or dry jack
• 1 whole egg
• Zest of 1 lemon, finely minced or done using a fine microplane
• 3 oz. washed arugula, roughly chopped
• ½ cup basil leaves, torn
• ½ cup mint leaves, torn
• 1 cup asparagus, cut thin on a bias
• 1 cup ricotta
• Fresh cracked black pepper to taste
• Salt to taste

Method:

Preheat your oven to 475 F. Bring a large pot of heavily seasoned water to a boil over high heat. When water is boiling, add the rigatoni into the pot. Cook for 1 minute less than the package calls for, then drain. While pasta is cooking place a medium pot over medium heat and add butter and shallot. Cook until shallot is softened and slightly translucent. Next, whisk in the flour to create a roux. Cook for 1 minute. Add a pinch of nutmeg and slowly whisk in the milk. Bring the milk to a simmer over medium heat, whisking as you go. When the milk comes to a simmer turn heat off and whisk in 1 cup of the parmesan and all of the white cheddar. Pour the sauce into a large mixing bowl and whisk in zest of one lemon and the egg. Season the mix with salt and freshly cracked black pepper.

When the pasta is drained add it to the bowl with the sauce. Add the arugula, basil, mint and asparagus and stir well. Place half of the mix into the 9×13 baking dish. Using a tablespoon, dot the pasta with half of the ricotta. Add the rest of the pasta on top and repeat with the remaining ricotta. Sprinkle remaining parmesan evenly over the top. Place the baking dish inside of the oven and set a timer for 15 minutes.

For The Arugula Salad:

• 1 5oz package of washed arugula (and remaining 2 oz from pasta recipe)
• ½ teaspoon dry oregano
• Remaining half of the shallot
• ¼ cup red wine vinegar
• ½ cup extra virgin olive oil
• 1 teaspoon dijon mustard
• Salt to taste
• Fresh cracked black pepper to taste

Method:

Place arugula in medium mixing bowl. In a small mixing bowl put the mustard, oregano, shallot, and vinegar. While whisking those ingredients, slowly drizzle in the olive oil. Dress salad with the vinaigrette, YOU WILL NOT USE ALL OF IT. A tablespoon or 2 should be plenty to dress the greens. Reserve remaining vinaigrette for another meal. Season the arugula with salt and pepper and toss gently with clean hands or tongs.