Spinach Artichoke Rigatoni Recipes

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.

SPINACH-ARTICHOKE ROLLATINI

Steps:

• Make the cheese sauce: Melt the butter in a medium saucepan over medium heat. Whisk in the flour until smooth; cook, whisking, 1 minute. Gradually whisk in the milk and cayenne until smooth. Bring to a boil and cook, whisking occasionally, until slightly thickened, about 2 minutes. Remove from the heat and whisk in the cheddar, mozzarella and parmesan until melted. Add 1/2 teaspoon salt and a few grinds of black pepper; let cool to room temperature, about 1 hour.
• Make the filling: Melt the butter in a skillet over medium heat; add the onion and cook, stirring occasionally, until soft, about 6 minutes. Add the spinach, artichoke hearts, Worcestershire sauce and 1/2 teaspoon salt and cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Transfer to a bowl and let cool, 30 minutes. Season with salt and pepper, then stir in the parmesan, egg and 3/4 cup of the cooled cheese sauce.
• Prepare the rollatini: Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil and stir in the olive oil. Add the noodles and cook, stirring often, until pliable but not fully cooked, about 8 minutes. Drain and rinse under cold water to cool, then lay on a work surface.
• Evenly spread 2 1/2 cups of the cheese sauce in the bottom of a 9-by-13-inch baking dish. Spoon 2 tablespoons of the spinach filling at one end of each noodle. Roll the noodles around the filling and place seam-side down in the baking dish. Top with the remaining sauce and sprinkle with the mozzarella and parmesan.
• Cover the dish with foil; bake until bubbly, about 35 minutes. Turn on the broiler. Uncover and broil until browned in spots, 2 to 4 minutes. Let stand 10 minutes before serving.

SPINACH AND ARTICHOKE PASTA BAKE

Steps:

• Microwave the spinach according to the package instructions, then allow to cool slightly. Squeeze out the excess water with a kitchen towel and set aside.
• Bring a large pot of heavily salted water to a boil. Add the rigatoni and cook 2 minutes less than the package instructions. Reserve 1 1/2 cups of the pasta water before draining.
• In a large room-temperature saucepan, add the olive oil and garlic. Turn on the heat to medium and allow the garlic to cook until lightly browned, 1 to 2 minutes. Add the crushed red pepper flakes, then add the spinach and artichokes and saute 2 to 3 minutes. Add about 3/4 cup pasta water and the cream cheese and dried basil to the saucepan and allow the cream cheese to melt, 3 to 4 minutes. Add 1/4 to 1/2 cup more of the pasta water if necessary to thin out the sauce, and season with salt and pepper. Stir in the grated Parmesan.
• Add the rigatoni to the sauce and stir to coat. Transfer to a 9-by-13-inch baking dish (if your pan is oven-safe, you can skip this step). Top with the shredded mozzarella. Broil on high until the cheese is bubbly and golden brown, about 5 minutes. Serve immediately.

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.

AMAZING SPINACH ARTICHOKE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place garlic cloves in a small oven-safe dish, and roast in the preheated oven until softened and fragrant, about 20 minutes. Set roasted garlic cloves aside to cool.
• Place the spinach in a large mixing bowl, and stir in the artichoke hearts.
• Melt butter in a skillet over medium heat, and cook and stir the mushrooms until softened, about 10 minutes. Mix in the green onions, and cook and stir until onions are soft, about 5 more minutes. Transfer the mushrooms, green onions, and butter from the skillet into the bowl with spinach mixture.
• Remove cream cheese from wrapping, place into a microwave-safe bowl, and cook in the microwave until warm and very soft, about 1 1/2 minutes. Stir the softened cream cheese into the spinach mixture, and add the sour cream, water chestnuts, Parmesan cheese, mayonnaise, garlic salt, and lemon juice. Squeeze the roasted garlic out of the garlic skins, and mix thoroughly into the spinach mixture. Spoon the casserole into a round 2-quart baking dish.
• Bake in the preheated oven until the casserole is hot and bubbly, about 30 minutes. Spread French-fried onion rings over the top, return to the oven, and bake until the onion rings are lightly browned, 5 to 10 more minutes.

ARTICHOKE SPINACH LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
• Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.
• Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.
• Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.

RIGATONI WITH ARTICHOKES

Steps:

• Cook and drain pasta as directed on package. Meanwhile, melt butter in 10-inch skillet over medium-high heat. Add bread crumbs; cook 5 to 6 minutes, stirring occasionally, until light brown. Stir in parsley. Remove from skillet; keep warm.
• In same skillet, heat oil over medium-high heat. Cook garlic in oil, stirring frequently, until golden.
• In tightly covered container, shake broth, sun-dried tomatoes, cornstarch, salt, pepper flakes and pepper. Gradually stir into garlic. Heat to boiling, stirring constantly. Boil and stir 1 minute.
• Stir in artichokes. Toss with pasta. Sprinkle with bread crumbs and cheese.

SPINACH-ARTICHOKE LASAGNA

Steps:

• Heat the oven to 400 degrees. Boil a kettle of water (an electric kettle works great here).
• Meanwhile, heat a medium saucepan over medium-high. Add the olive oil and artichoke hearts and cook, stirring occasionally, until the artichoke hearts fall apart, become jammy and start to brown at the edges, 10 to 15 minutes. Add the spinach, season with salt and pepper, and stir until considerably wilted, 2 to 3 minutes. Transfer to a large bowl and return the saucepan to the stove (no need to wash it out).
• Make the béchamel sauce: In the saucepan, melt the butter over medium heat. Whisk in the flour and cook, whisking constantly until smooth, 1 to 2 minutes. Still whisking constantly, slowly add the half-and-half. Raise the heat to high and bring to a simmer, whisking all the while, then immediately reduce the heat to continue simmering, now whisking occasionally, until the sauce thickens to the consistency of gravy, 10 to 20 minutes. Season generously with salt, pepper and nutmeg.
• Add half of the béchamel to the bowl with the artichokes. Stir to combine and cool slightly, for about 15 minutes. While the mixture cools, place the lasagna noodles in a large high-sided pan or dish, pour over the recently boiled water from the kettle and let soak until the noodles are softened but not soggy, about 15 minutes. Add the cottage cheese, Parmesan and egg to the artichoke mixture, season with salt and pepper and stir to combine.
• Assemble the lasagna: In an 8-inch square baking pan or dish, add enough béchamel to thinly coat the bottom. Put down a single layer of lasagna noodles, about 3 noodles, letting the ends rise up the edges of the pan. Spread half of the artichoke mixture evenly over the noodles. Turn the pan 90 degrees and put down another layer of lasagna noodles, again pressing the ends up against the edges of the pan. Spread half of the béchamel evenly over the noodles. Repeat these layers once more with the remaining lasagna noodles, artichoke mixture and béchamel, ending with the béchamel. Evenly sprinkle the mozzarella on top. (At this point, you can cover the lasagna and refrigerate it for up to 24 hours if not baking right away.)
• Bake the lasagna until the sauce is bubbling at the edges (especially in the corners of the pan), and the mozzarella and the exposed ends of the noodles are golden brown and crispy, 15 to 20 minutes. (Add more time if baking directly from the refrigerator.) Let cool for at least 30 minutes before slicing so that slices won't collapse when transferred to plates.

RIGATONI FLORENTINE (AKA SPINACH AND CHEESE DIP PASTA)

Steps:

• Saute onions and garlic in olive oil until just soft.
• Sprinkle flour over mixture in pan and stir well.
• Pour milk and water into the pan and mix until there are no more lumps.
• Add bouillion cube, spinach, cream cheese, sour cream, salt, pepper, and cayenne pepper.
• Stir well until the cheese is melted.
• Add pasta to sauce and mix well.
• Pour into a greased 9x13 baking dish.
• Top with bread crumbs and the remaining parmesan cheese.
• Bake at 350 for 30-45 minutes or until the crust is just golden brown.

SPINACH RIGATONI

Steps:

• Combine Alfredo sauce and milk in medium saucepan. Add spinach, tomatoes and garlic powder; mix well.
• Cook on low heat until heated through, stirring frequently.
• Pour over hot pasta in large bowl; toss to coat. Gently stir in trail mix.