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Spring Vegetable Rigatoni Bake

Joanne Eats Well With Others
  • minutes
  • Serves 6 to 8

INGREDIENTS

1 lb

Asparagus

1/4 cup

Basil, fresh

3 cloves

Garlic

1

Onion

1 cup

Peas, frozen

1

head Swiss chard, red or white

12 oz

Rigatoni

1

Salt and black pepper

2 tbsp

Olive oil

6 oz

Fontina cheese, grated

3/4 cup

Heavy cream

1 cup

Mozzarella

15 oz

Ricotta

1/2 cup

Whole milk