Time 45m Yield 10 servings. Number Of Ingredients 12 Steps:
Preheat oven to 375°. Cook rigatoni according to package directions., Meanwhile, in a large skillet, cook pancetta over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings; wipe skillet clean., In same pan, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour, salt and pepper until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Remove from heat. Stir in cheese blend until melted., Stir in artichokes, spinach and pancetta. Drain rigatoni; add to cheese sauce. Transfer to a greased 13x9-in. baking dish; sprinkle with Parmesan cheese., Bake, uncovered, until golden brown and bubbly, 20-25 minutes.
Time 1h Number Of Ingredients 11 Steps:
Preheat oven to 350°F. Cook rigatoni a la dente according to box instructions. Drain when cooked. In a large sauce pan, heat oil to medium high and sauté garlic for a few minutes until it starts to get translucent. Add the spinach, crushed tomatoes, sauce and Italian seasoning. Bring mixture to a simmer, cover and reduce heat to low. Cook for 10 minutes. Season with salt and pepper to taste. When pasta is drained, add to the sauce pot and remove from heat. Gently mix in the parmesan and ricotta cheese. Pour the pasta mixture into a large casserole pan and sprinkle with shredded mozzarella cheese. Loosely cover with aluminum foil. Bake for about 30 minutes or until pasta is bubbling. Remove foil and cook for 5 more minutes or until cheese melts and starts to turn golden.
Time 1h30m Yield 6 to 8 servings Number Of Ingredients 14 Steps:
Preheat the oven to 350 degrees F. Cook rigatoni for 5 minutes in a pot of boiling, salted water. Drain and toss with 1 tablespoon olive oil. Set aside. To make the bechamel sauce: Melt the butter in a large saucepan over medium heat and add the shallots and garlic. Sweat the shallots and garlic for a few minutes until softened and but not colored. Add the flour and stir until a smooth paste forms. Gradually whisk in the wine and then the milk. Bring the mixture to a simmer, whisking constantly and cook until thickened, about 5 minutes. Season with nutmeg, salt, and pepper, to taste. Let cool slightly. Transfer cooled bechamel to a large mixing bowl and add the spinach, ricotta, and eggs. Mix in rigatoni and transfer to a greased 9 by13-inch baking dish. Top with grated mozzarella. Cover loosely with aluminum foil and bake for 40 minutes. Remove foil and bake an additional 20 minutes, or until cheese is lightly browned on top, the center is no longer runny, and the sides are bubbly.
Time 40m Yield 8 serving(s) Number Of Ingredients 12 Steps:
Cook pasta according to pkg directions and drain. Place spinach on paper towel and squeeze until barely moist. Add oil to a large non stick skillet and place over medium heat until hot. Add onion and garlic and sauté until tender. Add chicken and cook until it loses its pink colour, stirring constantly. Stir in tomatoes, tomato paste, basil, oregano and crushed red pepper flakes. Bring to a boil and then reduce heat. Simmer 5 minutes, uncovered stirring occasionally. Combine pasta, spinach, chicken mixture and 1/4 cup cheese in a bowl; stir well. Spoon into 13 X 9 baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup parmesan cheese over the top. Bake at 350° for 20 minutes. Makes 8 servings.
Time 55m Yield 8 Number Of Ingredients 12 Steps:
Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 to 10 minutes. Drain. Heat olive oil in a skillet over medium-high heat; saute chicken until no longer pink in the center, about 10 minutes. Transfer chicken to a plate. Add mushrooms to skillet; saute until mushrooms are tender, 5 to 10 minutes. Add garlic; saute until fragrant and golden, 1 to 2 minutes. Stir spaghetti sauce, half-and-half, and Italian seasoning into mushroom mixture; cook and stir over medium heat until sauce thickens, 10 to 15 minutes. Mix cooked chicken and spinach into sauce and cook until spinach is wilted, about 5 minutes. Stir pasta into sauce and add mozzarella cheese; stir until cheese melts. Garnish dish with Parmesan cheese and fresh basil.
Time 30m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Place the flour in a large saucepan over medium heat, and gradually whisk in the milk. Bring to a boil and whisk in the chili powder, salt, and pepper. Cook, whisking constantly, until the mixture slightly thickens, about 5 minutes. Remove from heat. In a large nonstick skillet, heat the oil until hot but not smoking over medium heat. Add the garlic and cook, stirring frequently, for about 1 minute. Add the chicken and cook until slightly browned, about 3 minutes. Add the spinach, stirring to coat. Stir in the milk mixture, cheddar, and parmesan and cook until the cheddar has melted and the chicken is cooked through, about 2 minutes longer. Meanwhile, cook the rigatoni in boiling water until just tender. Drain well. Transfer chicken mixture to a large bowl, add the rigatoni, and toss to combine. Spoon the pasta mixture onto plates and serve.
Time 40m Yield 6 servings, 1-1/3 cups each Number Of Ingredients 12 Steps:
Heat oven to 375ºF. Cook pasta as directed on package, omitting salt. Meanwhile, heat oil in large skillet on medium heat. Add zucchini, mushrooms and garlic; cook 3 to 4 min. or until zucchini is crisp-tender, stirring frequently. Add flour and seasonings; cook and stir 1 min. Stir in broth; cook 2 to 3 min. or until thickened, stirring frequently. Add Neufchatel; cook and stir 2 to 3 min. or until melted. Drain pasta. Add to zucchini mixture along with the spinach, Parmesan and 1/2 cup mozzarella; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray; top with remaining mozzarella. Bake 10 min. or until mozzarella is melted.
Time 1h15m Yield 12 Number Of Ingredients 15 Steps:
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package except omit salt; keep warm. Spray 3-quart saucepan with cooking spray; heat over medium heat. Add onions to saucepan; cook and stir 1 minute. Add butter and flour; cook 2 minutes, stirring constantly, until mixture is smooth and bubbly; remove from heat. Gradually stir in milk with wire whisk. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; stir in ricotta cheese and spinach. In separate 3-quart heavy saucepan, heat oil over medium heat; add tomatoes to oil, crushing tomatoes with spoon. Stir in basil, salt and pepper; cook uncovered about 10 minutes, stirring occasionally, until mixture begins to simmer and basil wilts. Remove from heat; discard basil. Over bottom of baking dish, spread half of the tomato sauce (1 1/4 cups). Arrange half of the pasta, 7 rows lengthwise by 9 or 10 rows widthwise, over tomato sauce. Spread half of the ricotta mixture (2 cups) over pasta. Repeat layers, ending with ricotta mixture. Sprinkle with bread crumbs and Parmesan cheese. Bake uncovered 30 minutes or until hot and bubbly. Let stand 15 minutes before serving.
