Creamy Spinach & Rigatoni Bake Recipe

Name: Creamy Spinach & Rigatoni Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 375u00b0. Cook rigatoni according to package directions.
2
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.
3
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.
4
Stir in artichokes, spinach and pancetta. Drain rigatoni; add to cheese sauce. Transfer to a greased 13x9-in. baking dish; sprinkle with Parmesan cheese.
5
Bake, uncovered, until golden brown and bubbly, 20-25 minutes.

968

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 package (16 ounces) rigatoni, 8 ounces sliced pancetta, chopped, 3/4 cup butter, cubed, 1/2 cup chopped onion, and more.

Yes, Creamy Spinach & Rigatoni Bake falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamy Spinach & Rigatoni Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions