Creamy Spinach Rigatoni Recipe

Ingredients

Sauce:
2 2 2 cups dry rigatoni
1/2 1/2 1/2 cup chopped onion
5 5 5 cups fresh spinach
couple pinches garlic powder
to and pepper to taste
1 1 1 tablespoon of olive oil
1 1/2 to 350. to to dish. Preheat oven to 350. Boil rigatoni to al dente, drain and set aside. I poured a little olive oil on it to keep it from drying out.
3 3 3 tablespoons unsalted butter
3 3 3 tablespoons unbleached flour
1 1/2 1 1/2 1/2 cup milk
couple pinches of grated nutmeg
to pepper to taste
pinch pinch of cayenne pepper
3/4 3/4 3/4 cup freshly grated Parmesan cheese
1/2 1/2 1/2 block (4 oz.) grated Monterey jack cheese- divided

Preparation

Step 1

In a sauce pan, melt butter; add flour and cook and stir for about a minute.
Add milk and stir until smooth and thickened.
Add grated nutmeg, black pepper and cayenne pepper.
Stir in Parmesan cheese and half of the Monterey jack cheese.
Stir in cooked spinach and onions, but don’t add the liquid that comes from the spinach.
Fold in the cooked rigatoni. Pour all into a greased baking dish. Top with remaining Monterey jack cheese.
Bake, uncovered, for about 25 minutes or until cheese is lightly browned on top.