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.
Thank You! Your rating has been submitted. Please allow 24 hours for your
review to appear.
Add a rating or review to submit
Average Rating:
JTCooksOK
Apr 9, 2020
Reminded me of the spinach/artichoke hot dip that I made baked in the oven. It is rich and delicious. Lots of cheese just the way I like it. What can I say better than fried pancetta, and pasta, nothing better.
Kelly
Dec 8, 2019
This was really good, but the amount of béchamel was way too much. The pasta was almost lost in all of it. If I made this again I would cut it in 1/2 so it would be a little lighter. I also used chicken instead of pancetta. I would increase the artichoke hearts too since they got lost in all the pasta and sauce.
Lisa
Oct 27, 2019
I used evaporated milk because that is what I had on hand... not a good substitution. Yuck.
dinglefritz
Feb 14, 2019
Absolutely excellent! I didn't have pancetta, so I used bacon. I will be making this again and again and again.
Albert
Jan 7, 2019
Turned out amazing would definitely recommend this!
Patricia
Feb 27, 2017
I followed the directions. It was great. We called it Adult Mac n Cheese. Will make again.
brianneosborn
Feb 5, 2017
This was great!I did make some changes:I added diced portobello mushrooms, used a 12 oz bag of spinach instead of 10, and subbed turkey pepperoni because pancetta in our area stores is outside of our budget. I also didn't buy enough of the Italian cheese blend, so I used a Mexican blend we had on hand to make up the balance.It still turned out delicious, and it made enough that I divided it into three pans, giving us supper plus two freezer meals.
Reviews
Reminded me of the spinach/artichoke hot dip that I made baked in the oven. It is rich and delicious. Lots of cheese just the way I like it. What can I say better than fried pancetta, and pasta, nothing better.
This was really good, but the amount of béchamel was way too much. The pasta was almost lost in all of it. If I made this again I would cut it in 1/2 so it would be a little lighter. I also used chicken instead of pancetta. I would increase the artichoke hearts too since they got lost in all the pasta and sauce.
I used evaporated milk because that is what I had on hand... not a good substitution. Yuck.
Absolutely excellent! I didn't have pancetta, so I used bacon. I will be making this again and again and again.
Turned out amazing would definitely recommend this!
I followed the directions. It was great. We called it Adult Mac n Cheese. Will make again.
This was great!I did make some changes:I added diced portobello mushrooms, used a 12 oz bag of spinach instead of 10, and subbed turkey pepperoni because pancetta in our area stores is outside of our budget. I also didn't buy enough of the Italian cheese blend, so I used a Mexican blend we had on hand to make up the balance.It still turned out delicious, and it made enough that I divided it into three pans, giving us supper plus two freezer meals.