Ingredients for Rigatoni Florentine Aka Spinach And Cheese Dip Pasta
- 2 tablespoons olive oil
- Onion
- 2 cloves minced garlic
- 1/4 cup all-purpose flour
- 2 cups milk
- 1/2 cup water
- Chicken Bouillon Cube
- Frozen Spinach
- 4 ounces cream cheese
- 1/2 cup sour cream
- Monterey Jack Cheese
- 1/2 cup grated Parmesan cheese
- Pinch of cayenne pepper
- Salt And Pepper
- Rigatoni Pasta
- Breadcrumbs
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How to Make Rigatoni Florentine Aka Spinach And Cheese Dip Pasta
- Sauté 1/2 cup chopped onion and 2 cloves minced garlic in 2 tablespoons olive oil until softened (about 5 minutes).
- Sprinkle 1/4 cup all-purpose flour over the onion mixture and stir constantly for 1 minute.
- Gradually whisk in 2 cups milk and 1/2 cup water until smooth. Bring to a simmer.
- Stir in 1 beef bouillon cube (or vegetable bouillon for vegetarian option), 10 ounces frozen spinach (thawed and squeezed dry), 4 ounces cream cheese, 1/2 cup sour cream, 1 teaspoon salt, 1/2 teaspoon black pepper, and a pinch of cayenne pepper.
- Continue stirring until the cream cheese is melted and the sauce is smooth and creamy (about 5 minutes).
- Add 1 pound cooked rigatoni to the sauce and toss to coat evenly.
- Pour the pasta mixture into a greased 9x13 inch baking dish.
- Top with 1/2 cup breadcrumbs and 1/2 cup grated Parmesan cheese.
- Bake at 350°F (175°C) for 30-45 minutes, or until the topping is golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
17g
Fat
85g
Carbs
26g
