Creamy Spinach & Rigatoni Bake

Name: Creamy Spinach & Rigatoni Bake
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 10 servings.
Cuisine: Asian Dinners, Asian Recipes, Comfort Food Dinner Recipes, Comfort Food Recipes, Indian Recipes, Italian Dinners, Italian Recipes
Ingredients: 1 package (16 ounces) rigatoni; 8 ounces sliced pancetta, chopped; 3/4 cup butter, cubed; 1/2 cup chopped onion; 3/4 cup all-purpose flour; 1-1/2 teaspoons salt; 3/4 teaspoon pepper; 5-1/4 cups 2% milk; 4 cups shredded Italian cheese blend; 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped; 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry; 1/4 cup shredded Parmesan cheese

Macaroni and cheese is one of the ultimate comfort foods. My recipe gives it an Italian twist. —Tammy Rex, New Tripoli, Pennsylvania

Ingredients

1 package (16 ounces) rigatoni
8 ounces sliced pancetta, chopped
3/4 cup butter, cubed
1/2 cup chopped onion
3/4 cup all-purpose flour
1-1/2 teaspoons salt
3/4 teaspoon pepper
5-1/4 cups 2% milk
4 cups shredded Italian cheese blend
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 cup shredded Parmesan cheese

Directions

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.

Nutrition Facts

1-1/4 cups: 643 calories, 35g fat (20g saturated fat), 99mg cholesterol, 1438mg sodium, 53g carbohydrate (8g sugars, 3g fiber), 28g protein.

Reviews

Click stars to rate

Average Rating:

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.