Ingredients

The following ingredients have 4 Servings
  • ½ cup butter
  • 3 cups baby spinach
  • 4 cloves garlic (crushed)
  • 2 cups milk
  • 1 tsp sea salt
  • ½ tsp black pepper
  • 1 ½ cups parmesan cheese (grated)
  • ½ cup ricotta cheese
  • ¼ cup asiago cheese (grated)
  • ½ lb rigatoni pasta
  • 2 tbsp mozzarella cheese (finely shredded)
  • 2 tbsp parmesan cheese (finely grated)
  • 2 tbsp asiago cheese (finely grated)
  • 2 cups ricotta cheese
  • ¼ cup fresh basil
  • 1 tsp dried oregano
  • 1 tsp dried parsley

Instruction

  • Preheat the oven to 350°F.
  • Prepare the sauce by melting the butter in a large pot over medium-high heat.
  • Once the butter is melted, add the spinach.
  • Saute for 2-3 minutes then add the garlic and sauté for an additional minute.
  • Next add the milk, salt, pepper, parmesan, ricotta and asiago cheeses.
  • Whisk well and simmer on low for 15-20 minutes while preparing the pasta.
  • Begin by boiling a large pot of water and cooking the pasta for app. 10 minutes or just before al dente.
  • In a small bowl combine the mozzarella, parmesan, asiago, ricotta, basil, oregano and parsley.
  • Fill a pastry bag or Ziploc bag with with the cheese herb mixture. If you have a piping tip that’s the easiest way to do it. If not, simply cut a small hole in the corner of the bag.
  • Pipe the cheese mixture into the rigatoni pasta.
  • Pour half of the Spinach Alfredo Sauce into the bottom of an oven-safe baking dish.
  • In a circular motion, add the filled pasta noodles to the dish.
  • Pour the remaining sauce on top.
  • Grate on a little extra parmesan cheese.
  • Bake for 25-30 minutes.