Rigatoni wth Spinach and Ricotta Cheese

Marsha Gardner


A COMFORT food at our house.

pinch tips: Perfect Pasta Every Time





2 c
rigatoni pasta, uncooked
14 1/2 oz
can tomato sauce
14 1/2 oz
can diced tomatoes
1 Tbsp
garlic, minced
1/2 tsp
crushed red pepper flakes
1 1/2 Tbsp
italian seasoning
2 Tbsp
all purpose flour
1/2 c
ricotta cheese
1/2 c
mozzarella cheese, freshly shredded
1 box
frozen spinach

Directions Step-By-Step

In a sauce pan, heat 2 tablespoons oil.
Add all-purpose flour and cook for about 1 minute (until flour become light brown).
Stir in ½ cup milk and cook until it thickens to sauce consistency.

Add salt and black pepper. Set aside.
Cook rigatoni according to package direction. (I prefer it little under cooked)

Cook frozen spinach according to package directions.
In a large sauce pan heat 2 tablespoons oil. Add garlic and cook 30 seconds.

Add diced tomato and tomato sauce. Add Italian seasoning and crushed red pepper.

Cook for about 10 minutes. Remove from heat.
Add cooked spinach.

Add white sauce and ricotta cheese and mix it well.
Add salt and pepper according to your taste.

Set aside 1 cup of sauce.

Mix cooked pasta and sauce in a large baking dish.
Sprinkle mozzarella cheese on top.
Cover it with aluminum foil (poke couple of hole to allow steam to escape).

Bake it in 350-degrees for 15 minutes
remove foil and broil until cheese is golden brown (about 4 minutes).

Serve hot with garlic bread. Serve remaining sauce as a dipping sauce with garlic bread.

About this Recipe

Course/Dish: Pasta