Spinach Artichoke Rigatoni Recipes

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.

Steps:

• Microwave the spinach according to the package instructions, then allow to cool slightly. Squeeze out the excess water with a kitchen towel and set aside.
• Bring a large pot of heavily salted water to a boil. Add the rigatoni and cook 2 minutes less than the package instructions. Reserve 1 1/2 cups of the pasta water before draining.
• In a large room-temperature saucepan, add the olive oil and garlic. Turn on the heat to medium and allow the garlic to cook until lightly browned, 1 to 2 minutes. Add the crushed red pepper flakes, then add the spinach and artichokes and saute 2 to 3 minutes. Add about 3/4 cup pasta water and the cream cheese and dried basil to the saucepan and allow the cream cheese to melt, 3 to 4 minutes. Add 1/4 to 1/2 cup more of the pasta water if necessary to thin out the sauce, and season with salt and pepper. Stir in the grated Parmesan.
• Add the rigatoni to the sauce and stir to coat. Transfer to a 9-by-13-inch baking dish (if your pan is oven-safe, you can skip this step). Top with the shredded mozzarella. Broil on high until the cheese is bubbly and golden brown, about 5 minutes. Serve immediately.

Steps:

• In a large pot, bring 6 quarts of salted water to a boil over high heat. Add the rigatoni and cook until al dente, 8 to 10 minutes.
• Meanwhile, add the cream cheese, milk, mayonnaise, garlic powder, onion powder and red pepper flakes to a 12-inch high-sided saute pan over medium heat. Cook until a thick sauce forms, 5 to 6 minutes.
• When ready, drain the pasta and add it directly to the saute pan along with the artichokes, spinach and white wine. Season with salt and pepper, stir, and continue cooking until all the ingredients are hot, 1 to 2 minutes more. Stir in the Parmesan, then transfer to a serving platter and garnish with chopped parsley.

Steps:

• Fill up a a large pot of salted water to boil for pasta.
• In large saute pan, on low heat (large enough to hold cooked pasta) add olive oil, garlic, crushed red pepper and saute for about 3 minutes.
• Add spinach, chicken bouillon cube, salt and freshly ground pepper and butter. Saute for about 2 minutes. Remover from heat.
• Cook pasta according to package. While pasta is cooking, add the starchy pasta cooking water to spinach and garlic. Stir to combine.
• Drain pasta, toss with sauce.

Steps:

• Be sure the artichoke hearts are drained, then rinsed and well drained THEN chop them.
• Preheat oven to 350F and lightly spritz a baking dish with cooking spray (Pam).
• In a glass bowl or large glass measuring cup, whisk together cream, flour, garlic pepper and 2 tablespoons Parmesan cheese until well blended.
• Heat in microwave oven 2 1/2 to 3 1/2 minutes, stirring twice, until very hot and thickened slightly.
• Stir in spinach, Asiago cheese, artichoke hearts until well mixed.
• Turn into prepared 9-inch pie, quiche or attractive serving dish, spreading evenly.
• Sprinkle top evenly with remaining 2 tablespoons Parmesan cheese.
• Bake, uncovered, in oven 15 to 18 minutes or until hot and bubbly.
• Serve with thinly sliced crisp crostini or tortilla chips.

Steps:

• Slit the sausages and remove them from their skins, then chop them into small pieces. Heat the oil in a pan, add the onion and fry for 5 minutes, until softened and lightly browned. Stir in the sausages and fry until lightly coloured. Add the carrot, then stir in the wine, stock, tomato purée, and season.
• Bring to the boil, then simmer uncovered for about 15 minutes until thickened. Taste and season. Set aside.
• Put the butter, flour and milk in a pan. Gently heat, whisking, until thickened and smooth. Add a sprinkle of freshly grated nutmeg, season, then simmer for 2 minutes.
• Preheat the oven to 190C/Gas 5/fan 170C. Bring a large pan of salted water to the boil. Add the pasta, stir well, then cook, uncovered, for 10-12 minutes, until tender. Remove from the heat, stir in the spinach and, when just wilted, drain well.
• Tip half the pasta into a shallow ovenproof dish, about 2.2 litre/4 pint, and level. Spoon over the sausage sauce, then cover with the remaining pasta. Pour the white sauce evenly over the top and sprinkle with the cheddar. Bake for 20-25 minutes until golden brown. Leave for 5 minutes before serving.