Rigatoni wth Spinach and Ricotta Cheese
2 crigatoni pasta, uncooked
14 1/2 ozcan tomato sauce
14 1/2 ozcan diced tomatoes
1 Tbspgarlic, minced
1/2 tspcrushed red pepper flakes
1 1/2 Tbspitalian seasoning
2 Tbspall purpose flour
1/2 cricotta cheese
1/2 cmozzarella cheese, freshly shredded
1 boxfrozen spinach
How to Make Rigatoni wth Spinach and Ricotta Cheese
- 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.