Rigatoni Florentine Aka Spinach and Cheese Dip Pasta
Indulge in the ultimate comfort food with Rigatoni Florentine, also known as Spinach and Cheese Dip Pasta—a luscious fusion of creamy, cheesy goodness and hearty pasta. This baked pasta dish combines tender rigatoni with a velvety spinach and cheese sauce that’s reminiscent of your favorite party dip. Featuring a trio of cream cheese, parmesan, and mozzarella, the sauce is rich and indulgent, complemented by the earthy flavor of sautéed spinach and a subtle kick of garlic. Topped with golden, bubbly cheese and fresh parsley, this one-pan recipe is perfect for weeknight dinners or special gatherings. Ready in just 40 minutes, this creamy spinach pasta bake will delight your taste buds with every bite!
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Recipe Information
Ingredients
- 16 oz rigatoni pasta
- 2 tbsp butter
- 3 cloves garlic cloves, minced
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 4 oz cream cheese, softened
- 1 cup parmesan cheese, grated
- 1 cup mozzarella cheese, shredded
- 10 oz frozen chopped spinach, thawed and drained
- 0.5 tsp crushed red pepper flakes (optional)
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 1 tbsp olive oil (for greasing the baking dish)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
Bring a large pot of salted water to a boil and cook the rigatoni pasta according to package instructions until al dente. Drain and set aside.
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil and set aside.
In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn.
Sprinkle the flour over the butter and garlic, whisking constantly to form a roux. Cook for 1-2 minutes to eliminate the raw flour taste.
Slowly pour in the whole milk, whisking constantly to create a smooth sauce. Allow the sauce to thicken, about 3-4 minutes.
Reduce the heat to low and stir in the cream cheese until fully melted and smooth.
Mix in the grated parmesan cheese and shredded mozzarella cheese, stirring until melted and combined.
Add the thawed and drained chopped spinach, crushed red pepper flakes (if using), kosher salt, and black pepper. Stir well to combine.
Add the cooked rigatoni pasta to the skillet and toss to coat evenly with the sauce.
Transfer the pasta mixture to the prepared baking dish, spreading it out evenly.
Bake in the preheated oven for 15-20 minutes, or until bubbly and slightly golden on top.
Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley before serving.
Serve warm and enjoy!
Nutrition Facts
Calories |
2534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.2 g | 186% | |
| Saturated Fat | 78.8 g | 394% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 418 mg | 139% | |
| Sodium | 3580 mg | 156% | |
| Total Carbohydrate | 199.7 g | 73% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 35.8 g | ||
| Protein | 116.5 g | 233% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 2844 mg | 219% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2544 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
