Rigatoni With Lima Beans Artichokes And Spinach Recipes

CREAMY SPINACH & RIGATONI BAKE

Steps:

• Preheat oven to 375°. Cook rigatoni according to package directions., Meanwhile, in a large skillet, cook pancetta over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings; wipe skillet clean., In same pan, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour, salt and pepper until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Remove from heat. Stir in cheese blend until melted., Stir in artichokes, spinach and pancetta. Drain rigatoni; add to cheese sauce. Transfer to a greased 13x9-in. baking dish; sprinkle with Parmesan cheese., Bake, uncovered, until golden brown and bubbly, 20-25 minutes.

SPINACH-ARTICHOKE RIGATONI

Steps:

• Preheat broiler. Prepare rigatoni and spinach according to package directions., Drain pasta, reserving 1/2 cup pasta water; return to pan. Add artichoke hearts, 1/2 cup mozzarella cheese, Parmesan cheese, salt, pepper and creamed spinach; toss to combine, adding some of the reserved pasta water to thin, if desired., Transfer to a greased 2-qt. broiler-safe baking dish; sprinkle with remaining mozzarella cheese. Broil 4-6 in. from heat 2-3 minutes or until cheese is melted.

RIGATONI WITH SPINACH

Steps:

• Fill up a a large pot of salted water to boil for pasta.
• In large saute pan, on low heat (large enough to hold cooked pasta) add olive oil, garlic, crushed red pepper and saute for about 3 minutes.
• Add spinach, chicken bouillon cube, salt and freshly ground pepper and butter. Saute for about 2 minutes. Remover from heat.
• Cook pasta according to package. While pasta is cooking, add the starchy pasta cooking water to spinach and garlic. Stir to combine.
• Drain pasta, toss with sauce.