CREAMY SPINACH & RIGATONI BAKE
Macaroni and cheese is one of the ultimate comfort foods. My recipe gives it an Italian twist. -Tammy Rex, New Tripoli, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 10 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 643 calories, Fat 35g fat (20g saturated fat), Cholesterol 99mg cholesterol, Sodium 1438mg sodium, Carbohydrate 53g carbohydrate (8g sugars, Fiber 3g fiber), Protein 28g protein.
BAKED SPINACH RIGATONI RECIPE
Baked Spinach Rigatoni - this cheesy pasta is perfect for a meatless dinner. Once this is served, your family will request it again and again.
Provided by Lisa Grant
Categories Meatless Monday
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Cook rigatoni a la dente according to box instructions. Drain when cooked. In a large sauce pan, heat oil to medium high and sauté garlic for a few minutes until it starts to get translucent. Add the spinach, crushed tomatoes, sauce and Italian seasoning. Bring mixture to a simmer, cover and reduce heat to low. Cook for 10 minutes. Season with salt and pepper to taste. When pasta is drained, add to the sauce pot and remove from heat. Gently mix in the parmesan and ricotta cheese. Pour the pasta mixture into a large casserole pan and sprinkle with shredded mozzarella cheese. Loosely cover with aluminum foil. Bake for about 30 minutes or until pasta is bubbling. Remove foil and cook for 5 more minutes or until cheese melts and starts to turn golden.
Nutrition Facts : Calories 680 calories, Fat 17 g, Carbohydrate 81 g, Fiber 3 g, Protein 31 g, SaturatedFat 4 g, Sodium 1109 mg, Sugar 5 g
RIGATONI WITH SPINACH
Make and share this Rigatoni With Spinach recipe from Food.com.
Provided by Joanne
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
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.
SPINACH RIGATONI
You've never tried a rigatoni Alfredo like this! Toss in some chopped spinach and trail mix mixed nuts & raisins and you'll taste what we mean!
Provided by My Food and Family
Categories Pasta
Time 15m
Yield 8 servings, 1 cup each
Number Of Ingredients 7
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.
Nutrition Facts : Calories 390, Fat 19 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 450 mg, Carbohydrate 45 g, Fiber 5 g, Sugar 7 g, Protein 13 g
BAKED RICOTTA AND SPINACH RIGATONI
This is a one pot, one dish meal. If you can get your hands on smoked mozzarella versus the regular stuff, you'll take the flavor to the next level.
Provided by Dave Lieberman
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Cook rigatoni for 5 minutes in a pot of boiling, salted water. Drain and toss with 1 tablespoon olive oil. Set aside.
- To make the bechamel sauce:
- Melt the butter in a large saucepan over medium heat and add the shallots and garlic. Sweat the shallots and garlic for a few minutes until softened and but not colored. Add the flour and stir until a smooth paste forms. Gradually whisk in the wine and then the milk. Bring the mixture to a simmer, whisking constantly and cook until thickened, about 5 minutes. Season with nutmeg, salt, and pepper, to taste. Let cool slightly.
- Transfer cooled bechamel to a large mixing bowl and add the spinach, ricotta, and eggs. Mix in rigatoni and transfer to a greased 9 by13-inch baking dish. Top with grated mozzarella. Cover loosely with aluminum foil and bake for 40 minutes. Remove foil and bake an additional 20 minutes, or until cheese is lightly browned on top, the center is no longer runny, and the sides are bubbly.
CREAMY RIGATONI FLORENTINE
Pan-roasted garlic adds heady savor to a rich and creamy basil-infused tomato sauce. Tender cubes of sauteed chicken and fresh, green spinach go for a quick simmer along with cooked rigatoni. Toss this marvelous meal with mozzarella cheese and serve.
Provided by Colleen
Categories Main Dish Recipes Pasta Chicken
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 to 10 minutes. Drain.
- Heat olive oil in a skillet over medium-high heat; saute chicken until no longer pink in the center, about 10 minutes. Transfer chicken to a plate. Add mushrooms to skillet; saute until mushrooms are tender, 5 to 10 minutes. Add garlic; saute until fragrant and golden, 1 to 2 minutes.
- Stir spaghetti sauce, half-and-half, and Italian seasoning into mushroom mixture; cook and stir over medium heat until sauce thickens, 10 to 15 minutes. Mix cooked chicken and spinach into sauce and cook until spinach is wilted, about 5 minutes.
- Stir pasta into sauce and add mozzarella cheese; stir until cheese melts. Garnish dish with Parmesan cheese and fresh basil.
Nutrition Facts : Calories 591.7 calories, Carbohydrate 58.6 g, Cholesterol 90.8 mg, Fat 24.7 g, Fiber 5.2 g, Protein 34.5 g, SaturatedFat 9.9 g, Sodium 577.9 mg, Sugar 10.4 g
CREAMY SPINACH AND CHICKEN RIGATONI
I am a nutrition fanatic, but I live in New Orleans and like a lot of flavor. This low-fat italian dish has "all dat" and more. The flour-based "cream" sauce provides richness while remaining heart healthy!
Provided by Lauren Wagner
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place the flour in a large saucepan over medium heat, and gradually whisk in the milk.
- Bring to a boil and whisk in the chili powder, salt, and pepper.
- Cook, whisking constantly, until the mixture slightly thickens, about 5 minutes.
- Remove from heat.
- In a large nonstick skillet, heat the oil until hot but not smoking over medium heat.
- Add the garlic and cook, stirring frequently, for about 1 minute.
- Add the chicken and cook until slightly browned, about 3 minutes.
- Add the spinach, stirring to coat.
- Stir in the milk mixture, cheddar, and parmesan and cook until the cheddar has melted and the chicken is cooked through, about 2 minutes longer.
- Meanwhile, cook the rigatoni in boiling water until just tender.
- Drain well.
- Transfer chicken mixture to a large bowl, add the rigatoni, and toss to combine.
- Spoon the pasta mixture onto plates and serve.
SPINACH-ARTICHOKE RIGATONI
I love pasta and so does my family, but they are not so keen on their veggies. This a one-pot meal that gets us all eating our spinach. -Yvonne Starlin, Hermitage, Tennessee
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 448 calories, Fat 14g fat (8g saturated fat), Cholesterol 37mg cholesterol, Sodium 1224mg sodium, Carbohydrate 54g carbohydrate (6g sugars, Fiber 3g fiber), Protein 28g protein.
SAUSAGE, SPINACH, TOMATO RIGATONI RECIPE BY TASTY
Here's what you need: olive oil, hot italian sausage, large yellow onion, garlic, salt, pepper, dried oregano, dried basil, dried parsley, tomato paste, diced tomato, grated parmesan cheese, spinach, rigatoni, ricotta cheese, fresh basil
Provided by Matthew Johnson
Categories Dinner
Yield 6 servings
Number Of Ingredients 16
Steps:
- To a large dutch oven on medium heat, add the olive oil and heat it until it shimmers.
- Add the hot Italian sausage, cook until the the first side browns deeply, flip and cook on the other side until the sausage is fully cooked, 15 minutes. Remove the sausages from the pan and slice when they cool down.
- To the leftover pan drippings, add the chopped yellow onion, minced garlic, salt, pepper, dried basil, dried oregano, and dried parsley. Cook until the onions are caramelized and soft. About 10 minutes.
- Add the tomato paste and cook until the tomato paste darkens slightly.
- Add in the diced tomatoes and the sausage slices into the pan, stir, and let the sauce come to a simmer.
- Add in half the grated parmesan, spinach, the cooked pasta, and stir to combine.
- Spoon in fresh dollaps of the ricotta cheese, garnish with fresh basil, more grated parmesan, and serve!
- Enjoy!
Nutrition Facts : Calories 765 calories, Carbohydrate 79 grams, Fat 33 grams, Fiber 7 grams, Protein 39 grams, Sugar 14 grams
RIGATONI FLORENTINE
A pasta recipe with roasted garlic in a tangy, pink sauce.
Provided by Mary
Categories Main Dish Recipes Pasta Chicken
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
- In a large skillet, heat oil over medium-high heat. Add chicken and saute until cooked through and no longer pink inside. Add garlic to skillet; saute until golden. Add cream and spaghetti sauce to skillet; cook over medium heat for 10 to 15 minutes or until sauce thickens.
- Add cooked chicken and spinach and cook until spinach reduces. Then add rigatoni; toss with cheese and serve.
Nutrition Facts : Calories 777.8 calories, Carbohydrate 56.9 g, Cholesterol 170.4 mg, Fat 45 g, Fiber 5.1 g, Protein 37.5 g, SaturatedFat 20.5 g, Sodium 588.1 mg, Sugar 10.3 g
RIGATONI WITH SAUSAGE, SPINACH, AND GOAT CHEESE
While this recipe is delicious as is, you can do a couple of things to give it even more flavor. Use a combination of spicy and sweet sausage instead of just sweet and--something I do almost every time I use goat cheese--use a fork to mix into it 1/2 teaspoon each of chopped fresh parsley, chives, and thyme.
Provided by Scott Conant
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Heat the oil in a large saute pan over medium-low heat. Add the onions and a pinch of salt and cook until translucent, about 4 minutes. Add the sausage and use a fork to crumble the sausage into the pan. Increase the heat to medium-high, and fully cook the sausage, adding some of the pasta water to deglaze the pan.
- Cook the rigatoni until just shy of al dente. Before draining, reserve about 1 cup of the cooking water.
- Add the pasta to the pan with the sausage, reserving the cooking liquid, and add the parsley. Add the spinach and tomatoes and cook, tossing, until the spinach has wilted. Add some of the reserved cooking liquid, if needed. Remove from the heat. Crumble the goat cheese with a fork and add it along with the Parmigiano-Reggiano. Add a bit more of the cooking liquid if needed and serve.
CREAMY ZUCCHINI & SPINACH RIGATONI
Get 'em to say Yes! to zucchini and spinach with this creamy spinach-rigatoni pasta dish. Creamy Zucchini & Spinach Rigatoni is great for weeknights.
Provided by My Food and Family
Categories Thanksgiving Recipes
Time 40m
Yield 6 servings, 1-1/3 cups each
Number Of Ingredients 12
Steps:
- Heat oven to 375ºF.
- Cook pasta as directed on package, omitting salt.
- Meanwhile, heat oil in large skillet on medium heat. Add zucchini, mushrooms and garlic; cook 3 to 4 min. or until zucchini is crisp-tender, stirring frequently. Add flour and seasonings; cook and stir 1 min. Stir in broth; cook 2 to 3 min. or until thickened, stirring frequently. Add Neufchatel; cook and stir 2 to 3 min. or until melted.
- Drain pasta. Add to zucchini mixture along with the spinach, Parmesan and 1/2 cup mozzarella; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray; top with remaining mozzarella.
- Bake 10 min. or until mozzarella is melted.
Nutrition Facts : Calories 330, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 460 mg, Carbohydrate 35 g, Fiber 3 g, Sugar 3 g, Protein 19 g
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