Spinach Artichoke Rigatoni Recipe

Name: Spinach Artichoke Rigatoni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Basic Egg Pasta Dough quartered; 2 tablespoons unsalted butter; 1 onion medium, finely chopped; 15 ounces artichoke hearts 458 g, drained well, chopped; 1 tablespoon minced garlic; 1 tablespoon flour; 1 teaspoon kosher salt; 1/4 teaspoon black pepper round; 1/8 teaspoon cayenne pepper; 1 1/2 cups whole milk; 6 tablespoons mascarpone cheese; 1/2 cup grated Parmesan cheese divided; 2 tablespoons lemon juice; 10 ounces frozen chopped spinach 285 g, thawed, drained and squeezed dry; 1/2 cup shredded mozzarella cheese

Servings: persons

1 pound Basic Egg Pasta Dough quartered
2 tablespoons unsalted butter
1 onion medium, finely chopped
15 ounces artichoke hearts 458 g, drained well, chopped
1 tablespoon minced garlic
1 tablespoon flour
1 teaspoon kosher salt
1/4 teaspoon black pepper round
1/8 teaspoon cayenne pepper
1 1/2 cups whole milk
6 tablespoons mascarpone cheese
1/2 cup grated Parmesan cheese divided
2 tablespoons lemon juice
10 ounces frozen chopped spinach 285 g, thawed, drained and squeezed dry
1/2 cup shredded mozzarella cheese

1
Attach Pasta Press Accessory fitted with Rigatoni plate to KitchenAidR Stand Mixer. Shape each piece of dough into 1-inch diameter log. Turn mixer to Speed 8. Working with one log of dough at a time, feed dough into hopper and use the swing-arm wire dough cutter to cut pasta into 2-inch lengths as it exits the press. Carefully arrange pasta on rimmed baking sheet lightly dusted with flour.
2
Preheat broiler. Bring 4 quarts water to a boil in large pot; season generously with salt. Add pasta and cook 3 minutes or until al dente. Drain well.
3
Meanwhile, melt butter in large skillet over medium heat. Add onions; cook 3 to 4 minutes or until translucent. Add artichokes; cook 4 to 5 minutes or until light golden brown. Add garlic; cook 30 seconds or until fragrant. Add flour, salt, black pepper and cayenne; cook 1 minute or until golden. Gradually add milk, whisking until sauce is smooth and thick.
4
Stir in mascarpone, half the Parmesan, lemon juice, and spinach until combined. Remove pan from heat; fold in cooked rigatoni. Add pasta cooking water as needed to achieve a creamy sauce. Spoon into lightly greased 2-qt. baking dish; top with mozzarella and remaining Parmesan.
5
Broil 2 to 3 minutes or until top is light golden brown.

759

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 1 pound Basic Egg Pasta Dough quartered, 2 tablespoons unsalted butter, 1 onion medium, finely chopped, 15 ounces artichoke hearts 458 g, drained well, chopped, and more.

Yes, Spinach Artichoke Rigatoni 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.

Spinach Artichoke Rigatoni

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