Best Rigatoni With Bacon Spinach And Two Cheeses Recipes

CREAMY SPINACH & RIGATONI BAKE

Creamy Spinach & Rigatoni Bake image

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

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 10 servings.

Number Of Ingredients 12

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

Steps:

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 : Calories 643 calories, Fat 35g fat (20g saturated fat), Cholesterol 99mg cholesterol, Sodium 1438mg sodium, Carbohydrate 53g carbohydrate (8g sugars, Fiber 3g fiber), Protein 28g protein.

RIGATONI AND CHEESE

Rigatoni and Cheese image

Provided by Food Network

Categories main-dish

Time 1h25m

Yield 2 servings

Number Of Ingredients 17

Ingredients

3 1/2 ounces diced bacon
1 ounce diced shallots
5 1/2 ounces diced porcini mushrooms
6 ounces chicken stock
Salt and freshly ground black pepper
3 ounces butter
3 tablespoons bread crumbs, plus extra for sprinkling
1 tablespoon chopped parsley leaves
8 rigatoni shells
1 tablespoon truffle shavings
Parmesan cheese, as needed
2 cups milk, scalded
2 to 3 teaspoons blonde roux, recipe follows
Salt and freshly ground black pepper
4 ounces aged cheddar, grated
2 tablespoons butter
2 tablespoons all-purpose flour

Steps:

In a saute pan, sweat the bacon to render the fat. Remove the bacon from the pan, then add the shallots to the fat to cook. When tender, add the porcini and cook 5 minutes. Add the bacon back in the pan. Add the chicken stock a little at a time. Season with salt and pepper and add butter. Cook until thick, about 3 minutes. Toss in bread crumbs and parsley and remove from heat. Check seasoning.
To make the Mornay:
Begin by scalding the milk. Turn heat to low and slowly whisk in the roux. Cook for 5 to 10 minutes over low heat. Season with salt and pepper and add grated cheese. Reserve sauce in baine marie.
Preheat oven to 350 degrees F.
To make the rigatoni, begin by cooking the rigatoni in well-salted water for 5 minutes. Shock quickly in ice water. Remove from ice water and keep tightly covered until ready to use. When the stuffing has cooled, put it in a piping bag and fill rigatoni, pressing ends clean.
Place 4 rigatoni on a tray and spoon the sauce over to completely cover the pasta. Sprinkle with a little fresh bread crumbs and grated Parmesan. Bake for 5 minutes. Finish under broiler, if necessary.
Plate on the cooking tray. Garnish with truffle shavings and Parmesan cheese.
Melt the butter in a small pan. Whisk in the flour. Cook until the mixture bubbles. Remove from the heat.