Rigatoni With Spinach Recipes
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 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.
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.
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.
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- Cook the rigatoni in salted boiling water, per package instructions, until cooked to al dente. Reserve 1/3 cup cooking water then drain the remainder.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the onion and crushed red pepper flakes then cook, stirring often, for 6-7 minutes, or until starting to caramelize.
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- In a large pot of boiling, salted water, cook the rigatoni until almost done, about 12 minutes. Drain. Put the pasta in the prepared baking dish and toss with 1 tablespoon of the oil.
- Meanwhile, squeeze as much of the water as possible from the spinach. Put the spinach in a food processor and puree with the ricotta, 3 tablespoons of the Parmesan, the nutmeg, salt, and pepper. Stir in half the fontina.
- Stir the spinach mixture into the pasta. Top with the remaining fontina and Parmesan. Drizzle the remaining 2 tablespoons oil over the top. Bake the pasta until the top is golden brown, 15 to 20 minutes.
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- While the rigatoni cooks, heat 1/4 cup of olive oil in a large skillet or saucepan over medium heat. Once the oil is shimmering, add the garlic. Stirring often, let the garlic simmer for about a minute, until aromatic. Scoop 1 cup of pasta water from your boiling rigatoni and add it to the skillet, then add the spinach. Keep tossing and stirring it around in the hot pan until all of it has wilted down, about 5-7 minutes. Finally, stir in the chili flakes, salt, and pepper. Remove the skillet from the heat and set aside.
- Heat a small dry saucepan over medium heat. Once hot, dump the Italian breadcrumbs into the pan and let them toast for about 3 minutes or until golden brown and aromatic. Be sure to shake the pan often to prevent burning.
- When the rigatoni is done, drain it and transfer it to the skillet with the garlic and spinach. Add half of the toasted breadcrumbs and give it a good toss. Add the parmesan and the rest of the breadcrumbs, and stir again. Adding the toasted breadcrumbs in two segments prevents clumping and gives better coverage.
SAUSAGE RIGATONI WITH SPINACH - WHITE LIGHTS ON WEDNESDAY
From whitelightsonwednesday.com
Estimated Reading Time 4 mins
- Bring a large pot of water to a boil. Season water generously with salt. Add pasta to water, and cook according to package directions until al dente. Drain pasta and set aside.
- While pasta is cooking, heat a large skillet over medium-high heat. Add sausage. Once sausage is mostly cooked, add garlic; stir often to prevent garlic from burning. Cook meat until no longer pink and a nice brown color forms on the outside. (Brown = flavor)
- Add the Campbell’s Soups For Easy Cooking Savory Portobello Mushroom Soup to the sausage. Stir to combine. Bring the sauce to a low boil, reduce heat to medium low, and simmer for 2 to 3 minutes.
- Add cooked pasta to the skillet. Gently toss pasta to coat in the sauce. Add spinach, and mix in. {If you run out of room in your skillet like I did pour everything into the empty pasta pot you were just using.}
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Estimated Reading Time 6 mins
- Bring a large pot of water to a boil for the rigatoni. Once boiling, add the pasta, and continue to boil until tender. Drain in a colander and set aside until needed.
- After starting the pasta water, begin the sauce. Add the olive oil and minced garlic to a large skillet and sauté for about one minute over medium heat, or just until the garlic becomes fragrant. Add the sliced mushrooms, a pinch of salt and pepper, and continue to sauté until the mushrooms have released all their moisture and begin to brown on the edges (about 5-7 minutes).
- Add the sauce to the skillet. Stir the sauce as it heats, dissolving any browned bits off the bottom of the skillet. Once the sauce is heated through, add the spinach, and continue to stir and cook until the spinach has wilted (about 5 minutes more).
- Once the rigatoni has been cooked and drained, stir it into the skillet with the sauce and vegetables and allow everything to heat through.
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- Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with nonstick cooking spray. Set aside.
- Cook pasta according to package instructions until just al dente and drain. Add the red pepper flakes and Italian seasoning to a jar of marinara sauce; toss with cooked pasta. Set aside.
- In a medium bowl, stir together ricotta, egg, Parmesan cheese, parsley, garlic, salt and pepper; stir to combine.
- Layer half of the pasta mixture in the prepared baking dish. Top with fresh spinach leaves followed by the ricotta. Then spoon the remaining pasta over the top and sprinkle with mozzarella.
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