Creamy Spinach Rigatoni is made by standing up your rigatoni and then pouring a creamy spinach sauce over it and topped with cheese.
I have been seeing versions of this dish all over the place lately so I decided to make my own version of it last night for dinner. Now this is one of those cases where you don’t want to do what I did if you are worried about presentation which I think is half the fun of this dish.
So what don’t I want you to do? As you can see below I used a casserole dish instead of my springform pan I should of used. Yes, it works but it could of been so much prettier if I wouldn’t of had to turn it over to get it out of the bowl. Isn’t it pretty? Too bad when I turned it over to show the pasta off that I lost the visual part of the top. It doesn’t change how it tastes in any way but around here if I am sharing a recipe with you I have to photograph it, so I just wasn’t thinking.
So try this dish, you won’t be disappointed. Feel free to use another spice if you don’t like dill.
- 1/2 lb. rigatoni
- 3 cups milk
- 3 tablespoons butter
- 3 tablespoons flour
- 3 cups milk
- 5 oz. spinach – coarsely chopped
- 1 green onion – thinly sliced
- 1/2 teaspoon dill
- 1/2 cup cottage cheese
- 1/2 cup feta cheese
- 1/4 cup parmesan cheese
- salt and pepper
- Cook rigatoni until about half done. Rinse in cold water.
- Melt butter in a saucepan. Stir in flour. Add milk slowly while stirring the mixture. Cook until it starts to thicken. Add remaining ingredients to cheese sauce.
- To assemble: Spray a 8 inch springform pan with cooking spray. Place a little of the cream sauce on the bottom of the pan. Stand up the rigatoni in the pan. Add the cream sauce.
- Bake at 350 for 35 – 40 minutes until it starts to brown and it is bubbly around the edges. Let sit for about 5 minutes before removing the outside ring of the pan. Serve.
- Serves 4 as a side dish
- That's My Home
Maybe you’d like to try?
Cheesy Chicken Corkscrew Casserole
Skinny Lasagna Roll Ups
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