Rigatoni Florentine Aka Spinach And Cheese Dip Pasta Recipes

CREAMY RIGATONI FLORENTINE

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.

RIGATONI FLORENTINE

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.

BAKED RIGATONI PASTA

Steps:

• Preheat the oven to 350 degrees F. Coat a 9"x13" pan with cooking spray.

RIGATONI FLORENTINE

Steps:

• Cook rigatoni according to package directions. Meanwhile, in a large skillet, saute the ham, mushrooms, peppers and garlic in oil until vegetables are tender. , Stir in the broth and pepper. Bring to a boil. Reduce heat; simmer for 3 minutes. Drain rigatoni and rinse in cold water. Add pasta and spinach to the ham mixture; toss to coat. Sprinkle with the Parmesan cheese.

RIGATONI FLORENTINE

Steps:

• Cook rigatoni as directed. Drain; rinse with hot water.
• Cook spinach as directed, drain well and squeeze out excess water.
• In a large saucepan, combine milk, ricotta cheese, garlic powder, ham and cooked spinach; mix well.
• Cook, stirring constantly until heated through. Remove from heat. Fold in rigatoni and place in a casserole dish sprayed with cooking spray.
• Bake at 350 for 30 minutes.

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.

BAKED RICOTTA AND SPINACH RIGATONI

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 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.