Best 8 Rigatoni With 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.

BAKED SPINACH RIGATONI RECIPE

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.

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 ZUCCHINI & SPINACH RIGATONI

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.

SAUSAGE, SPINACH, TOMATO RIGATONI RECIPE BY TASTY

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!

RIGATONI WITH SAUSAGE, SPINACH, AND GOAT CHEESE

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.

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.

BAKED RIGATONI WITH SPINACH, RICOTTA, AND FONTINA

Steps:

• Heat the oven to 450 degrees F.
• Oil a 9-by-13-inch baking dish.
• 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.
• VARIATION:.
• You can substitute another chunky pasta, such as penne rigate, penne, ziti, or fusilli. Boil all of these one or two minutes less.