Rigatoni Florentine (Aka Spinach and Cheese Dip Pasta) |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I came up with this recipe after looking at some Chicken Florentine recipes and watching Rachael Ray (her most popular recipe for 2009 was a Spinach and Artichoke Pasta). For the frozen spinach, I wrap it in a clean dish towel to squeeze it out. Ingredients:
2 tablespoons olive oil |
1 medium onion, chopped |
1 tablespoon minced garlic |
2 tablespoons flour |
2 cups milk |
1 cup water |
1 chicken bouillon cube |
1 lb frozen spinach, thawed and drained |
4 ounces cream cheese |
4 ounces sour cream |
1 cup monterey jack cheese |
1 cup parmesan cheese, divided |
1 pinch cayenne pepper |
salt and pepper, to taste |
16 ounces rigatoni pasta, cooked |
1 cup breadcrumbs |
Directions:
1. Saute onions and garlic in olive oil until just soft.
2. Sprinkle flour over mixture in pan and stir well.
3. Pour milk and water into the pan and mix until there are no more lumps.
4. Add bouillion cube, spinach, cream cheese, sour cream, salt, pepper, and cayenne pepper.
5. Stir well until the cheese is melted.
6. Add pasta to sauce and mix well.
7. Pour into a greased 9x13 baking dish.
8. Top with bread crumbs and the remaining parmesan cheese.
9. Bake at 350 for 30-45 minutes or until the crust is just golden brown.
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