Best Rigatoni Florentine Recipes

CREAMY RIGATONI FLORENTINE

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.

RIGATONI FLORENTINE (AKA SPINACH AND CHEESE DIP PASTA)

Steps:

• Saute onions and garlic in olive oil until just soft.
• Sprinkle flour over mixture in pan and stir well.
• Pour milk and water into the pan and mix until there are no more lumps.
• Add bouillion cube, spinach, cream cheese, sour cream, salt, pepper, and cayenne pepper.
• Stir well until the cheese is melted.
• Add pasta to sauce and mix well.
• Pour into a greased 9x13 baking dish.
• Top with bread crumbs and the remaining parmesan cheese.
• Bake at 350 for 30-45 minutes or until the crust is just golden brown.

RIGATONI FLORENTINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
• In a large skillet, heat oil over medium-high heat. Add chicken and saute until cooked through and no longer pink inside. Add garlic to skillet; saute until golden. Add cream and spaghetti sauce to skillet; cook over medium heat for 10 to 15 minutes or until sauce thickens.
• Add cooked chicken and spinach and cook until spinach reduces. Then add rigatoni; toss with cheese and serve.

RIGATONI FLORENTINE

Steps:

• Cook rigatoni according to package directions. Meanwhile, in a large skillet, saute the ham, mushrooms, peppers and garlic in oil until vegetables are tender. , Stir in the broth and pepper. Bring to a boil. Reduce heat; simmer for 3 minutes. Drain rigatoni and rinse in cold water. Add pasta and spinach to the ham mixture; toss to coat. Sprinkle with the Parmesan cheese.

GRILLED CHICKEN RIGATONI FLORENTINE

Steps:

• Method Trim any excess fat from the chicken thighs. Season both sides of the chicken evenly with the garlic salt and the black pepper. Set aside and let sit 30 minutes at room temperature. Start your grill and prepare for direct cooking at medium-high heat (400-450º). Cook the pasta per the package directions until it is just shy of al dente, then drain it well. Note: You want the pasta a little underdone because it will finish cooking when it's baked. While the pasta is cooking, brush the chicken with one tablespoon of the canola/vegetable oil and grill it over direct heat for three minutes per side. Remove the chicken to a plate and set aside. Pour the thawed spinach on top of the draining pasta and stir to allow it to drain simultaneously. Preheat your oven to 350º. Heat a large sauce pan over medium-high heat. Add the butter and the other tablespoon of canola/vegetable oil and let heat 30 seconds. Add the flour and whisk constantly to make a roux. You want a blonde roux, so cook it until it just starts to give off a nutty aroma. Add the cream to the pan and bring just to a slight boil, whisking constantly. Add the milk, salt, garlic, white pepper, cayenne and nutmeg to the pan and bring back to a slight boil, whisking constantly. Add the cheese and sour cream to the pan and bring it back to a simmer, whisking constantly. Remove the sauce from the heat. Note: The sauce will be a little thin, but that's intentional, as it will thicken when baked with the pasta. Slice the chicken to 1/4" and add put it in a large mixing bowl. Add the pasta and spinach to the bowl. Add the sauce to the bowl and fold to combine all of the ingredients. Pour the pasta mixture into a very large baking dish. Cover the baking dish with foil, and bake 40 minutes. Plate the pasta with shaved Parmesan.

RIGATONI FLORENTINE

Steps:

• Cook rigatoni as directed. Drain; rinse with hot water.
• Cook spinach as directed, drain well and squeeze out excess water.
• In a large saucepan, combine milk, ricotta cheese, garlic powder, ham and cooked spinach; mix well.
• Cook, stirring constantly until heated through. Remove from heat. Fold in rigatoni and place in a casserole dish sprayed with cooking spray.
• Bake at 350 for 30 minutes.

RIGATONI FLORENTINE

Steps:

• Remove spinach from package. Place in a sieve under hot running water until thawed. Press spinach against sides of sieve with a rubber scraper to remove excess moisture set aside.Cook rigatoni according to package directions drain, return to pot, cover and keep warm if necessary.Meanwhile, in a 2-quart saucepan over medium heat, sauté onion in butter or margarine for 5 to 7 minutes or until beginning to brown. Stir in flour. Add milk. Stirring, bring to a boil.Add spinach, ham, bouillon granules and pepper. Stirring, bring to a boil and boil for 3 to 5 minutes to blend flavors.Place drained rigatoni or macaroni in a large serving dish. Pour sauce over toss if desired. Sprinkle with Romano cheese and pass additional cheese.