Creamy Spinach & Cheese Baked Rigatoni
Ingredients
12 oz rigatoni pasta
2 tbsp butter
3 cloves garlic, minced
2 tbsp all-purpose flour
2 cups milk
½ cup heavy cream
1 cup shredded mozzarella
½ cup grated Parmesan cheese
4 oz cream cheese, softened
3 cups fresh spinach, chopped
1 tsp Italian seasoning
½ tsp black pepper
½ tsp salt
¼ tsp red pepper flakes, optional
1 tbsp olive oil
¼ cup extra mozzarella for topping
Fresh parsley, for garnish
Instructions
1. Cook the pasta:
Bring a large pot of salted water to a boil. Cook the rigatoni until slightly under al dente, according to package directions. Drain and set aside.
2. Prepare the spinach:
Heat olive oil in a large skillet over medium heat. Add the chopped spinach and cook for 2–3 minutes, until wilted. Set aside.
3. Make the creamy sauce:
Melt butter in the same skillet. Add minced garlic and sauté for about 30 seconds. Stir in flour and cook for 1 minute. Gradually whisk in milk and heavy cream until smooth.
4. Add the cheese:
Stir in cream cheese, Parmesan, and 1 cup mozzarella. Continue stirring until the cheese melts and the sauce becomes creamy. Season with Italian seasoning, salt, black pepper, and red pepper flakes.
5. Combine:
Add the cooked spinach and rigatoni to the sauce. Gently toss until every piece of pasta is coated.
6. Bake:
Preheat the oven to 375°F (190°C). Transfer the pasta mixture to a greased baking dish. Sprinkle the remaining mozzarella evenly over the top.
Bake uncovered for 20–25 minutes, until hot, bubbly, and golden brown.